Mini Chocolate Cheesecake Bites – Rich, Creamy & Perfectly Portioned

Looking for a decadent dessert that’s easy to serve and always a hit? These Mini Chocolate Cheesecake Bites are just the ticket. With a buttery cookie crust and a smooth, chocolatey cheesecake filling, each bite is rich, creamy, and perfectly portioned for parties, holidays, or late-night cravings.

Baked in a muffin tin, these bite-sized cheesecakes are less fussy than full-size versions, but still deliver all the indulgence of a classic chocolate cheesecake. Top them with ganache, whipped cream, or berries for a beautiful, customizable treat that’s ideal for entertaining or make-ahead dessert trays.

Ingredients Overview

Each component of this dessert brings its own charm. Here’s what you’ll need:

Crust

• Chocolate cookie crumbs: Use Oreos (without the filling) or chocolate graham crackers.

• Butter: Melted butter binds the crumbs together and gives richness.

• Optional: A pinch of salt to enhance flavor.

Cheesecake Filling

• Cream cheese: Use full-fat for best texture. Bring to room temperature for easy blending.

• Sugar: Granulated sugar adds sweetness without overpowering.

• Egg: Helps bind the filling and give it structure.

• Sour cream or Greek yogurt: Adds tang and creaminess.

• Vanilla extract: Rounds out the chocolate flavor.

• Melted chocolate: Use semi-sweet or dark chocolate for deep, rich flavor.

Optional Toppings

• Chocolate ganache: For a glossy, extra-decadent finish.

• Whipped cream

• Fresh berries or fruit

• Shaved chocolate or cocoa powder

Step-by-Step Instructions

These cheesecake bites are simple to make with a few key steps.

1. Preheat and Prep

• Preheat oven to 325°F (163°C).

• Line a 12-cup muffin tin with paper liners or use a silicone muffin pan for easy release.

2. Make the Crust

In a small bowl:

• Combine 1 cup chocolate cookie crumbs and 3 tbsp melted butter.

• Mix until texture resembles wet sand.

• Spoon about 1 tbsp into each muffin cup and press down firmly (use the bottom of a shot glass or spoon).

Bake crusts for 5 minutes, then let cool while preparing filling.

3. Make the Filling

In a large bowl, using a hand mixer or stand mixer:

1. Beat 16 oz cream cheese (room temperature) until smooth.

2. Add ½ cup sugar and mix until creamy.

3. Blend in 1 egg, ¼ cup sour cream, and 1 tsp vanilla extract until smooth.

4. Add ½ cup melted and slightly cooled semi-sweet chocolate, and mix until fully incorporated.

Tip: Scrape down the sides of the bowl as needed to keep the mixture uniform.

4. Fill and Bake

• Divide the filling evenly among the 12 crusts (about 2 heaping tbsp per cup).

• Smooth tops with the back of a spoon if needed.

Bake for 15–18 minutes, or until centers are set but still slightly jiggly.

• Turn off oven, crack the door open, and let cheesecakes cool inside for 15 minutes (this prevents cracking).

• Then transfer to a wire rack to cool completely.

• Chill in the refrigerator for at least 2 hours, or overnight.

5. Add Toppings (Optional)

Once chilled, add your favorite toppings:

• Chocolate ganache: Warm ¼ cup heavy cream and pour over ¼ cup chocolate chips. Let sit, stir until smooth, and spoon over each bite.

• Top with berries, whipped cream, or a sprinkle of sea salt for contrast.

Tips, Variations & Substitutions

• Crust alternatives: Use vanilla wafers, graham crackers, or Biscoff cookies for a different flavor base.

• Dairy-free: Use dairy-free cream cheese and chocolate; swap egg with flax egg or commercial egg replacer.

• Add espresso powder: A pinch of espresso intensifies the chocolate flavor.

• Mini version: Use a mini muffin tin and reduce baking time to 10–12 minutes for true bite-sized treats.

Serving Ideas & Occasions

These mini cheesecakes are a dessert favorite for:

• Holiday dessert trays

• Birthday parties or baby showers

• Valentine’s Day treats

• Potlucks and bake sales

• Make-ahead date night desserts

They pair beautifully with:

• Coffee or espresso

• Red wine or dessert wine

• A scoop of vanilla bean ice cream

Serve chilled for the best texture and flavor.

Nutritional & Health Notes

While indulgent, these mini bites allow for portion control. You get the satisfaction of a rich dessert in a two-bite package.

Approximate per cheesecake bite (without toppings):

• Calories: 180–200

• Protein: 3g

• Carbs: 12g

• Fat: 14g

• Sugar: 10g

For a lighter version, try using light cream cheese and less sugar, or replace some of the cream cheese with Greek yogurt.

FAQs

Q1: Can I make these ahead of time?

A1: Yes! These are perfect make-ahead desserts. Store in the fridge for up to 4 days, or freeze for up to 2 months.

Q2: Can I freeze mini cheesecake bites?

A2: Absolutely. Freeze them in a single layer, then store in a sealed container. Thaw in the fridge for several hours before serving.

Q3: How do I know they’re done baking?

A3: The centers should be just set with a slight jiggle. They’ll firm up as they cool. Don’t overbake to avoid dryness.

Q4: Can I make them without a crust?

A4: Yes, but the crust adds structure and flavor. If skipping, spray the liners lightly to prevent sticking.

Q5: Can I use milk chocolate?

A5: Yes, though it will be sweeter and less intense. Semi-sweet or dark chocolate gives a more balanced flavor.

Q6: Why did my cheesecake bites crack?

A6: Overbaking or sudden temperature changes can cause cracks. Let them cool gradually in the oven and don’t overmix the batter.

Q7: Can I double the recipe?

A7: Definitely! This recipe scales easily. Just use two muffin pans or bake in batches.

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