Mini Chocolate Cheesecake Bites Recipe

Introduction

These Mini Chocolate Cheesecake Bites offer a rich, creamy dessert in bite-sized form, perfect for parties or a sweet treat. Combining chocolate cookie crusts with a smooth chocolate cheesecake filling, they satisfy chocolate lovers with every bite.

Ingredients

• 1 cup chocolate cookie crumbs
• 4 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 1/4 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a mini muffin pan with paper liners or grease the cups.
2. Step 2: In a bowl, combine the chocolate cookie crumbs with the melted butter until evenly mixed. Press the mixture firmly into the bottom of each muffin cup to form a crust.
3. Step 3: In a separate large bowl, beat the cream cheese and sugar together until smooth and creamy.
4. Step 4: Add the egg, vanilla extract, and cocoa powder to the cream cheese mixture. Mix well until fully incorporated.
5. Step 5: Fold in the chocolate chips gently to distribute evenly throughout the batter.
6. Step 6: Spoon the cheesecake batter over the crusts in each muffin cup, filling them almost to the top.
7. Step 7: Bake in the preheated oven for 15 to 18 minutes, or until the centers are set but still slightly jiggly.
8. Step 8: Remove from the oven and allow the bites to cool to room temperature. Then refrigerate for at least 2 hours before serving to firm up.

Tips & Variations

• Use dark chocolate chips for a deeper chocolate flavor or mini white chocolate chips for a sweet contrast.
• Press the crust firmly and evenly to prevent crumbling when serving.
• For a festive touch, top each bite with a fresh raspberry or a sprinkle of powdered sugar before serving.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. To serve, let them sit at room temperature for about 10 minutes to soften slightly. These bites are not recommended for freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookie crumbs instead of chocolate?

Yes, you can substitute with graham cracker crumbs or vanilla cookie crumbs, but the flavor will be different and less chocolatey.

Do I need to use paper liners in the mini muffin pan?

Paper liners help with easy removal and presentation, but you can grease the pan well if you prefer to skip them.

Mini Chocolate Cheesecake Bites Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

These Mini Chocolate Cheesecake Bites are rich, creamy, and perfectly portioned for a delightful dessert. Featuring a chocolate cookie crumb crust and a luscious chocolate-infused cheesecake filling studded with chocolate chips, they are baked to perfection and chilled to set. Perfect for parties, snacks, or anytime indulgence.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 24 mini cheesecake bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 cup chocolate cookie crumbs
• 4 tablespoons unsalted butter, melted

Filling

• 16 oz (450g) cream cheese, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup chocolate chips

Instructions

1. Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a mini muffin pan with paper liners to prevent sticking and make removal easy.
2. Make the Crust: In a medium bowl, combine the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each mini muffin cup to form the crust.
3. Mix the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy, ensuring there are no lumps.
4. Add Flavorings and Chocolate Chips: Beat in the egg, vanilla extract, and cocoa powder until the mixture is well combined and velvety. Finally, fold in the chocolate chips evenly throughout the batter.
5. Fill and Bake: Spoon the cheesecake filling over the chocolate crusts in each muffin cup, filling nearly to the top. Bake in the preheated oven for 18-22 minutes, or until the centers are almost set but still slightly jiggly.
6. Cool and Chill: Remove from oven and allow the cheesecake bites to cool to room temperature. Once cooled, refrigerate them for at least 2 hours to fully set before serving.

Notes

• Use room temperature cream cheese for a smoother batter.
• Do not overbake; the cheesecake will firm up as it chills.
• Chocolate cookie crumbs can be made by finely crushing chocolate sandwich cookies without filling.
• Mini muffin pans yield approximately 24 bites.
• Store leftovers covered in the refrigerator for up to 5 days.

Keywords: mini chocolate cheesecake bites, chocolate cheesecake, mini desserts, bite-sized cheesecake, chocolate desserts, party desserts, easy cheesecake recipe