Print

Mini Chocolate Cheesecake Bites Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

These Mini Chocolate Cheesecake Bites are delightful, rich, and creamy treats featuring a crunchy graham cracker crust, smooth chocolate-infused cheesecake filling, and a drizzled chocolate topping. Perfectly portioned for parties or a sweet snack, they offer an irresistible blend of classic cheesecake and chocolate flavors in bite-sized form.

Ingredients

Scale

For the Crust

  • 1 cup graham cracker crumbs (or chocolate cookie crumbs for extra chocolate flavor)
  • 3 tbsp sugar
  • 1/4 cup melted butter

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup sour cream (for creaminess)
  • 1/2 cup semi-sweet or milk chocolate chips (melted)
  • 1 egg

For the Topping

  • 1/4 cup semi-sweet chocolate chips (for drizzling)
  • Whipped cream (optional, for garnish)
  • Mini chocolate shavings or sprinkles (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a mini muffin tin with cupcake liners to make removal easier.
  2. Prepare the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture becomes combined and slightly crumbly.
  3. Form the Crust Base: Spoon about 1 tablespoon of the crust mixture into each mini cupcake liner, pressing firmly with a spoon or fingers to create an even, compact base.
  4. Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; mix until combined. Incorporate sour cream until the mixture is smooth.
  5. Add Melted Chocolate: Melt the chocolate chips carefully in the microwave in short intervals, stirring between, and let cool slightly. Stir the melted chocolate into the cheesecake filling until well blended. Beat in the egg just until incorporated, being careful not to overmix.
  6. Fill the Liners: Spoon the cheesecake mixture over the crust in each mini muffin liner, filling about three-quarters full.
  7. Bake the Cheesecakes: Bake for 18-20 minutes or until centers are set but still slightly jiggly. Allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Add Chocolate Topping: Melt 1/4 cup chocolate chips in the microwave or over a double boiler. Drizzle this melted chocolate over the cooled mini cheesecakes. Optionally, garnish with whipped cream and mini chocolate shavings or sprinkles.
  9. Chill Before Serving: Refrigerate the mini cheesecakes for at least 2 hours to set fully before serving.

Notes

  • You can substitute graham cracker crumbs with chocolate cookie crumbs for a richer chocolate flavor in the crust.
  • Be careful not to overmix the egg into the filling to prevent cracking during baking.
  • Allow the cheesecakes to cool completely before drizzling with chocolate to prevent melting.
  • Use mini cupcake liners to achieve perfectly portioned bites easily handled and served.
  • Refrigerate leftovers in an airtight container for up to 5 days.

Keywords: mini cheesecake bites, chocolate cheesecake, bite-sized dessert, easy cheesecake recipe, party desserts, mini muffins, graham cracker crust

Find it online: https://famdishes.com/mini-chocolate-cheesecake-bites-recipe/