Mini Chocolate Cheesecake Bites
Mini Chocolate Cheesecake Bites are delightful little treats that pack a rich chocolate flavor in a small package. They are perfect for parties, gatherings, or just a sweet indulgence on a weekday. These mini cheesecakes combine a crunchy chocolate crust with a creamy, velvety filling and a luscious chocolate ganache on top.
Why Make This Recipe
These mini cheesecakes are not only delicious but also easy to make! They are bite-sized, so you can enjoy a sweet treat without overindulging. Perfect for chocolate lovers, these bites are guaranteed to satisfy any sweet tooth. Plus, they look impressive and can be topped with fun decorations like chocolate kisses, making them a great choice for celebrations.
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 Kiss Dollop (optional for topping)
Directions
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Preheat the oven to 325°F (160°C). Line a mini muffin tin with mini cupcake liners or use a silicone mold. In a bowl, mix chocolate cookie crumbs, melted butter, and sugar until combined. Press about 1 tablespoon of the mixture into each mold or liner. Bake for 5 minutes and then let them cool.
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In another bowl, beat the cream cheese until smooth. Add sugar and beat again until creamy. Then mix in the sour cream, vanilla, and salt. Add the eggs one at a time on low speed, being careful not to overmix. Spoon this cheesecake mixture over the cooled crusts, filling nearly to the top.
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Bake for 15 to 18 minutes, or until the centers are set but still slightly jiggly. Let them cool completely, then chill in the fridge for at least 4 hours.
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To make the ganache, heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let it sit for 2 minutes. Then stir until smooth and glossy. Spoon the ganache over each chilled cheesecake.
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If you want to add a topping, once the ganache is slightly set, you can pipe a chocolate kiss shape on top or press a Hershey’s Kiss into the center of each cheesecake bite. Store any leftovers 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 as a delightful dessert at events or after dinner. They can be plated individually or placed on a large serving platter for guests to enjoy. These bites also make great gifts or are perfect for sharing!
How to Store Mini Chocolate Cheesecake Bites
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. If you want to keep them for a longer time, you can freeze them for up to 1 month. Just make sure to thaw in the fridge before serving.
Tips to Make Mini Chocolate Cheesecake Bites
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Don’t overmix the batter after adding the eggs to keep the texture creamy.
- For a richer chocolate flavor, you can use dark chocolate chips in the ganache.
Variation
You can easily switch up the flavor by using different types of cookies for the crust, like vanilla wafers or graham crackers. You can also experiment with flavored chocolate chips, such as mint or peanut butter.
FAQs
Q: Can I use a different type of cheese instead of cream cheese?
A: While cream cheese provides a unique flavor and creamy texture, you can experiment with mascarpone or ricotta cheese, though the taste will slightly change.
Q: How can I make these bites gluten-free?
A: Use gluten-free chocolate cookies for the crust to make a delicious gluten-free version of these mini cheesecakes.
Q: Can I make these in advance?
A: Yes! These mini cheesecakes can be made in advance and stored in the fridge. They actually taste even better after chilling for several hours or overnight.
