Why Make This Recipe
Mini Chocolate Cheesecake Bites are the perfect sweet treat for any occasion. They are rich, creamy, and packed with chocolate flavor, making them a favorite among dessert lovers. These mini bites are not only delightful but also easy to make. They are great for parties, gatherings, or just a special snack at home. Plus, their bite-sized nature means you can enjoy them without the guilt of having a large slice of cheesecake!
How to Make Mini Chocolate Cheesecake Bites
Ingredients:
- 1 cup chocolate cookie crumbs (like Oreos, without filling)
- 3 tbsp melted butter
- 1 tbsp granulated sugar (optional)
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- Pinch of salt
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Chocolate ganache (leftover) or melted chocolate piped into kiss shapes
- Real Hershey’s Kisses (optional for topping)
Directions:
Preheat your oven to 325°F (160°C). Line a mini muffin tin with mini cupcake liners or use a silicone mold. In a bowl, mix the cookie crumbs, melted butter, and sugar until combined. Press about 1 tablespoon into each mold or liner. Bake for 5 minutes and then let them cool.
In another bowl, beat the cream cheese until smooth. Add the sugar and beat again until creamy. Mix in the sour cream, vanilla, and salt. Then, add the eggs one at a time while mixing on low speed (be careful not to overmix). Spoon the mixture over the cooled crusts, filling them nearly to the top.
Bake for 15–18 minutes, or until the centers are set but still slightly jiggly. Allow them to cool completely, then chill in the fridge for at least 4 hours.
Heat the heavy cream until it’s hot but not boiling. Pour it over the chocolate chips and let it sit for 2 minutes. Stir until the mixture is smooth and glossy. Spoon this ganache over each chilled cheesecake.
Once the ganache is slightly set, pipe a chocolate kiss shape on top using a small piping bag, or press a Hershey’s Kiss into the center.
Tip: Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
How to Serve Mini Chocolate Cheesecake Bites
Serve these mini cheesecake bites chilled for the best taste. You can arrange them on a platter for parties, or keep them in the fridge for a personal snack. They pair wonderfully with a cup of coffee or milk!
How to Store Mini Chocolate Cheesecake Bites
To keep your Mini Chocolate Cheesecake Bites fresh, store them in an airtight container in the refrigerator. They can last for up to 4 days. If you want to keep them longer, you can freeze them for up to one month. Just make sure to wrap them tightly to prevent freezer burn.
Tips to Make Mini Chocolate Cheesecake Bites
- For a firmer texture, bake a bit longer but be careful not to overbake, or they might crack.
- You can use different types of chocolate cookies for the crust. Experiment with flavors for a unique twist!
- If you want to impress your guests, consider adding whipped cream or fresh berries as a topping.
Variation
You can make a peanut butter version by mixing peanut butter into the cream cheese filling. You could also try adding a layer of fruit purée on top of the cheesecake before adding the ganache for a fruity flavor.
FAQs
1. Can I use a regular muffin tin instead of a mini muffin tin?
Yes, you can use a regular muffin tin. Just keep in mind that the baking time will be longer for larger sizes.
2. How do I know when the cheesecakes are done?
The centers should be set but still slightly jiggly. They will firm up as they cool.
3. Can I use a different type of chocolate besides semi-sweet?
Absolutely! You can use dark chocolate or milk chocolate, depending on your taste preference.
Mini Chocolate Cheesecake Bites
Equipment
- Mini muffin tin
- Mixing bowls
- Electric mixer
- Saucepan or microwave-safe bowl
- Piping bag (optional)
Ingredients
Crust
- 1 cup chocolate cookie crumbs like Oreos, without filling
- 3 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional
Filling
- 16 oz cream cheese softened (2 blocks)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- pinch of salt
Ganache Topping
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- leftover ganache or melted chocolate piped into kiss shapes
- Hershey’s Kisses optional for topping
Instructions
- Preheat oven: to 325°F (160°C). Line mini muffin tin with liners or use silicone mold.
- Make crust: Mix cookie crumbs, melted butter, and sugar. Press about 1 tbsp into each liner. Bake for 5 minutes. Cool.
- Make filling: Beat cream cheese until smooth. Add sugar, then sour cream, vanilla, and salt. Add eggs one at a time, mixing gently. Spoon into molds nearly full.
- Bake & Chill: Bake 15–18 minutes until centers are set but jiggly. Cool completely and chill 4 hours.
- Make ganache: Heat cream and pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Spoon over each cheesecake.
- Decorate: Pipe kiss-shaped ganache or press a Hershey’s Kiss in center. Chill before serving.