Mini Chocolate Cheesecake Bites
These Mini Chocolate Cheesecake Bites are creamy, rich, and perfectly portioned — an elegant, bite-sized dessert that’s as easy to make as it is to share. Ideal for parties, gifts, or a cozy night in.
Equipment
- Mini Muffin Tin
- Mixing Bowls
- Electric Mixer
- Microwave-safe bowl
- Cupcake Liners
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- ¼ cup butter melted
For the Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup sour cream
- ½ cup semi-sweet or milk chocolate chips melted and slightly cooled
- 1 egg
For the Topping
- ¼ cup semi-sweet chocolate chips melted, for drizzling
- whipped cream optional, for garnish
- mini chocolate shavings or sprinkles optional
Instructions
- Preheat oven to 325°F (165°C) and line a mini muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles damp sand. Press a tablespoon into each liner to form crust.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix well. Stir in sour cream until silky.
- Melt chocolate chips and let cool slightly. Stir into the cheesecake batter. Beat in egg just until combined. Don’t overmix.
- Spoon batter into each crust, filling about 3/4 full. Bake for 18–20 minutes until centers are set but slightly jiggly.
- Cool cheesecakes for 10 minutes in the tin, then transfer to a rack. Chill in the fridge for at least 2 hours.
- Drizzle with melted chocolate. Optionally top with whipped cream or sprinkles just before serving.
Notes
Feel free to use chocolate cookie crumbs instead of graham crackers for an extra chocolatey base. These bites freeze beautifully and make a great make-ahead treat.
Nutrition
Calories: 165kcalCarbohydrates: 13gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 95mgPotassium: 60mgFiber: 1gSugar: 9gVitamin A: 250IUCalcium: 20mgIron: 0.6mg
Tried this recipe?Let us know how it was!