Mini Chocolate Cheesecake Bites Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready for baking the mini cheesecakes.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
