Mini Chocolate Cheesecake Bites Recipe
These Mini Chocolate Cheesecake Bites are a delightful no-fuss dessert featuring a crunchy graham cracker crust and a rich, creamy chocolate-infused cheesecake filling. Perfectly portioned for easy snacking or entertaining, they combine the classic flavors of cheesecake with a luscious chocolate twist, finished off with a decorative drizzle and optional garnishes for an extra touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 mini cheesecake bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (or chocolate cookie crumbs for extra chocolate flavor)
- 3 tbsp sugar
- 1/4 cup melted butter
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
Topping
- 1/4 cup semi-sweet chocolate chips (for drizzling)
- Whipped cream (optional, for garnish)
- Mini chocolate shavings or sprinkles (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake bites.
- Prepare Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture holds together. Press this crust mixture firmly into the bottom of mini muffin tins to create an even base for the cheesecake.
- Make Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Then add the powdered sugar, vanilla extract, sour cream, melted chocolate chips, and egg. Mix thoroughly until all ingredients are well combined and the filling is smooth.
- Fill Tins: Pour the cheesecake filling over the crust evenly in each mini muffin tin, filling nearly to the top but leaving a slight gap.
- Bake: Place the muffin tins in the preheated oven and bake for 15-20 minutes. The cheesecake bites are ready when the centers are set but still slightly jiggly, indicating a creamy texture.
- Cool: Remove the tins from the oven and let the cheesecake bites cool completely at room temperature. This helps them set fully and improves texture.
- Drizzle and Garnish: Melt the remaining semi-sweet chocolate chips and drizzle over the cooled cheesecake bites. Optionally, garnish with whipped cream and mini chocolate shavings or sprinkles for an added decorative and flavorful finish.
Notes
- For a richer chocolate flavor, use chocolate cookie crumbs instead of graham cracker crumbs in the crust.
- Ensure the cream cheese is fully softened at room temperature to achieve a smooth filling without lumps.
- Do not overbake; cheesecake bites should be set but still slightly creamy in the center.
- Use a piping bag or spoon for a neat drizzle of melted chocolate.
- Store refrigerated in an airtight container for up to 3 days for best freshness.
Keywords: mini chocolate cheesecake bites, chocolate cheesecake, mini cheesecakes, bite-sized desserts, easy cheesecake recipe, chocolate dessert
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