Mini Chocolate Cheesecake Bites
Creamy, chocolatey, and perfectly portioned, these Mini Chocolate Cheesecake Bites are rich in flavor and fun to make. Great for parties, holidays, or anytime you want an easy, decadent dessert.
Equipment
- Muffin Tin
- Mini Cupcake Liners
- Mixing Bowls
- Hand or Stand Mixer
- Spatula
- Microwave-safe bowl
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 0.25 cup unsalted butter melted
Cheesecake Filling
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 0.25 cup sour cream
- 0.5 cup semi-sweet or milk chocolate chips melted
- 1 egg
Topping
- 0.25 cup semi-sweet chocolate chips for drizzle
- whipped cream optional topping
- mini chocolate shavings or sprinkles optional for garnish
Instructions
- Preheat oven to 325°F (165°C). Line muffin tin with mini cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tbsp into each liner and press down firmly. Set aside.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat again. Blend in sour cream until creamy.
- Melt chocolate chips in microwave in 20–30 sec intervals. Let cool slightly, then stir into cream cheese mixture. Add egg and beat gently until just combined.
- Spoon filling into each crust until ¾ full. Bake for 18–20 minutes, until centers are set but slightly wobbly. Cool in pan 10 mins, then transfer to wire rack.
- Refrigerate cheesecakes for at least 2 hours or overnight to firm up.
- Melt remaining chocolate chips and drizzle over the chilled cheesecakes. Top with whipped cream and sprinkles or chocolate shavings if desired.
Notes
Let ingredients come to room temperature before mixing. Chill fully before serving. These bites freeze well and are great for making ahead.