Mini Chocolate Cheesecake Bites Recipe

Introduction

Mini Chocolate Cheesecake Bites are a delightful treat combining rich cheesecake with a chocolatey twist. These bite-sized desserts are perfect for parties or a sweet snack anytime you crave a creamy indulgence.

Ingredients

• 1 cup graham cracker crumbs (or chocolate cookie crumbs for extra chocolate flavor)
• 3 tbsp sugar
• 1/4 cup melted butter
• 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
• 1/4 cup semi-sweet chocolate chips (for drizzling)
• Whipped cream (optional, for garnish)
• Mini chocolate shavings or sprinkles (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 325°F (160°C).
2. Step 2: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter to form the crust.
3. Step 3: Press the mixture into the bottom of mini muffin tins to create the crust.
4. Step 4: In another bowl, beat the softened cream cheese until smooth.
5. Step 5: Add powdered sugar, vanilla extract, sour cream, melted chocolate chips, and egg to the cream cheese, mixing until well combined.
6. Step 6: Pour the cheesecake filling over the crust in the muffin tins.
7. Step 7: Bake for 15-20 minutes or until the centers are set.
8. Step 8: Remove from the oven and let cool completely.
9. Step 9: Drizzle with melted chocolate chips and garnish with whipped cream and chocolate shavings or sprinkles if desired.

Tips & Variations

• For extra chocolate flavor, use chocolate cookie crumbs instead of graham cracker crumbs for the crust.
• Make sure the cream cheese is fully softened for a smooth, creamy filling.
• Try swapping sour cream with Greek yogurt for a tangier bite.
• For a richer chocolate taste, add a teaspoon of instant espresso powder to the filling.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the refrigerator before serving. Reheat gently at room temperature or enjoy chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese straight from the fridge?

It’s best to use softened cream cheese to ensure a smooth filling without lumps. Let it sit at room temperature for about 30 minutes before mixing.

Can I make these without chocolate?

Yes, you can omit the melted and drizzled chocolate chips for a classic mini cheesecake bite. Feel free to add fresh fruit or other toppings instead.

Mini Chocolate Cheesecake Bites Recipe

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★★★★★

4.5 from 65 reviews

These Mini Chocolate Cheesecake Bites are a delightful combination of creamy chocolate cheesecake atop a buttery graham cracker crust. Perfectly portioned for easy snacking or entertaining, they feature a rich chocolate filling with a subtle vanilla hint, topped with a decadent chocolate drizzle and optional whipped cream or chocolate shavings for an extra touch of indulgence.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 mini cheesecake bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Filling

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

For the Topping

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

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready for baking the mini cheesecakes.
2. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well blended and has a sandy texture.
3. Form the Crust: Press the crumb mixture firmly into the bottom of mini muffin tins, creating an even layer as the base for each cheesecake bite.
4. Make the Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Then add powdered sugar, vanilla extract, sour cream, melted chocolate chips, and the egg, mixing until fully combined and smooth.
5. Fill Muffin Tins: Pour the cheesecake filling evenly over the crust in each muffin cup, filling almost to the top but leaving a little space to avoid overflow during baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the cheesecake centers are set but still slightly jiggly.
7. Cool: Remove the tin from the oven and allow the mini cheesecakes to cool completely to room temperature, then refrigerate if possible to set further.
8. Decorate: Drizzle the melted semi-sweet chocolate chips over the cooled cheesecakes. Optionally, add whipped cream and sprinkle with mini chocolate shavings or sprinkles for garnish.

Notes

• You can substitute the graham cracker crumbs with chocolate cookie crumbs for a richer chocolate crust.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• Allow the mini cheesecakes to cool completely before drizzling chocolate and garnishing to prevent melting.
• These bites can be stored in the refrigerator for up to 3-4 days in an airtight container.
• For a firmer texture, chill cheesecakes for at least 2 hours before serving.

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