Mini Chocolate Cheesecake Bites – Rich, Creamy & Perfectly Portioned
Rich, creamy mini chocolate cheesecakes baked in a muffin tin with a chocolate cookie crust — easy to make, perfect for sharing, and totally indulgent.
Ingredients
Crust:
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1 cup chocolate cookie crumbs
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3 tbsp melted butter
Filling:
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16 oz cream cheese, softened
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½ cup granulated sugar
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1 egg
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¼ cup sour cream or Greek yogurt
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1 tsp vanilla extract
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½ cup melted semi-sweet chocolate
Optional Toppings:
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Chocolate ganache, whipped cream, berries, cocoa powder
Instructions
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Preheat oven to 325°F. Line 12-cup muffin tin with liners.
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Mix cookie crumbs and butter. Press 1 tbsp into each cup. Bake 5 minutes. Cool.
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Beat cream cheese until smooth. Add sugar, egg, sour cream, vanilla. Blend in melted chocolate.
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Divide filling over crusts. Bake 15–18 minutes until just set. Cool in oven with door cracked, then refrigerate 2+ hours.
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Top as desired and serve chilled.
Notes
Freeze for up to 2 months. For extra richness, top with chocolate ganache before serving.