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Delicious mini chocolate cheesecake bites on a serving platter

Mini Chocolate Cheesecake Bites

Delicious mini chocolate cheesecakes that are perfect for parties and gatherings. Easy to make and satisfy your sweet tooth without being overly indulgent.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

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 cheesecake filling
  • 8 oz cream cheese, softened Make sure it is softened for smooth filling
  • 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 large egg
For the topping
  • 1/4 cup semi-sweet chocolate chips For drizzling
  • Whipped cream Optional, for garnish
  • Mini chocolate shavings or sprinkles Optional, for garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and line a muffin tin with mini cupcake liners.
  2. In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until combined.
  3. Press about 1 tablespoon of crumb mixture into each cupcake liner.
  4. In a mixing bowl, beat softened cream cheese until smooth.
  5. Add powdered sugar and vanilla extract, and beat until combined.
  6. Mix in sour cream until smooth.
  7. Melt the chocolate chips and cool slightly, then mix into the cheesecake filling along with the egg.
  8. Spoon the cheesecake mixture over the crust in the mini muffin tins.
Baking
  1. Bake for 18-20 minutes until centers are set but slightly jiggly.
  2. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Topping and Chilling
  1. Melt the chocolate chips for drizzling and drizzle over cooled cheesecakes.
  2. Garnish with whipped cream and chocolate shavings if desired.
  3. Refrigerate for at least 2 hours to set before serving.

Notes

These mini cheesecakes are best served chilled. Store them in an airtight container in the refrigerator for up to 4 days. Feel free to customize the toppings.