Mini Chocolate Cheesecake Bites
Mini Chocolate Cheesecake Bites are rich, creamy, and perfectly portioned treats combining smooth cheesecake with decadent chocolate. These bite-sized delights are ideal for parties, snacks, or dessert tables. Featuring a crisp cookie crust and luscious chocolate-infused filling, they’re easy to make and impressively delicious.
Equipment
- Mini muffin tin or silicone mini molds
- Electric mixer or hand whisk
- Mixing bowls
- Spatula
- Measuring Cups and Spoons
- Cooling rack
- Food processor or plastic bag and rolling pin (for crushing crust)
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs or chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
Cheesecake Filling:
- 16 oz (450 g) cream cheese, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 4 oz (115 g) semi-sweet or dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
- Optional: 2 tbsp sour cream or heavy cream (for extra creaminess)
- Optional: 1 tsp espresso powder (to deepen chocolate flavor)
Instructions
Prepare the crust:
- Preheat oven to 325°F (160°C).Mix graham cracker or cookie crumbs with melted butter until evenly moistened.Press about 1 tablespoon of crumb mixture firmly into each mini muffin cup to form the crust layer.
Make the filling:
- Using an electric mixer, beat cream cheese until smooth and creamy.Add sugar and continue beating until well combined.Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.Add melted chocolate and vanilla extract; mix until fully combined.If using, fold in sour cream or heavy cream and espresso powder.
Assemble and bake:
- Pour cheesecake filling evenly over each crust in the mini muffin tins. Smooth tops with a spatula.Bake for 18–22 minutes, until the edges are set but centers slightly jiggle when gently shaken.Remove from oven and cool on a wire rack for about 30 minutes.
Chill
- Refrigerate cheesecake bites for at least 2–4 hours, ideally overnight, to fully set.
Serve
- Carefully remove from muffin tin. Serve chilled, garnished if desired.
Notes
- Room temperature ingredients ensure smooth batter and even baking.
- Avoid overbaking; cheesecake should be creamy, not cakey.
- Use silicone molds or paper liners for easy removal.
- For variations, swirl in peanut butter before baking or top with caramel sauce after chilling.
- Cheesecake bites can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- For a dairy-free option, use plant-based cream cheese and dairy-free chocolate.