Mini Chocolate Cheesecake Bites Recipe

Mini Chocolate Cheesecake Bites are a perfect combination of two beloved desserts: cheesecake and chocolate. These adorable, bite-sized treats pack a punch of creamy, rich flavor that’s impossible to resist. Whether you’re hosting a gathering, planning a special celebration, or just want to treat yourself to something sweet, these mini cheesecakes are sure to impress. With a crunchy graham cracker crust, a luscious chocolate filling, and a decadent ganache topping, they deliver the ultimate dessert experience.

These mini cheesecakes are also a great option for portion control, allowing guests to enjoy a small but satisfying dessert without overindulging. They can be made in advance, stored in the fridge, and served at your convenience. The balance of creamy chocolate filling and a slightly tangy cheesecake base, all housed in a crunchy crust, creates a harmonious dessert that will keep everyone coming back for more.

Equipment:

• Muffin tin (preferably with a non-stick finish or lined with paper cupcake liners)
• Medium mixing bowl
• Whisk or electric mixer
• Microwave-safe bowl or double boiler (for melting chocolate)
• Small saucepan (for making ganache)
• Spoon or cookie scoop (for portioning the crust and filling)
• Cooling rack (optional, for cooling the cheesecakes)
• Small offset spatula or butter knife (for spreading ganache)
• Mini cheesecake liners (optional, for easy removal)

Step-by-Step Instructions:

Step 1: Prepare the Graham Cracker Crust

The crust provides the perfect crunch and flavor to balance out the creamy cheesecake filling. Here’s how to make it:

1. Crush the Graham Crackers:
   Start by crushing the graham crackers into fine crumbs. You can do this by placing the crackers in a zip-top bag and using a rolling pin to crush them, or by pulsing them in a food processor until finely ground.
2. Mix the Dry Ingredients:
   In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using). Stir to combine the dry ingredients evenly.
3. Add the Melted Butter:
   Pour the melted butter into the graham cracker mixture and stir until everything is evenly coated. The butter helps bind the crumbs together and provides a buttery flavor to the crust.
4. Portion the Crust:
   Line a muffin tin with cupcake liners or grease each cup lightly with non-stick spray. Use a spoon or small cookie scoop to portion the crust mixture into each muffin cup, filling them about halfway (approximately 1-2 tablespoons per cup). Press down gently with the back of the spoon to compact the crust.
5. Bake the Crust:
   Preheat the oven to 325°F (163°C). Place the muffin tin in the oven and bake the crusts for about 8 minutes, or until golden brown. This step ensures that the crusts set and get a nice, crisp texture. Once done, remove from the oven and allow them to cool while you prepare the cheesecake filling.

Step 2: Make the Chocolate Cheesecake Filling

The cheesecake filling is rich, creamy, and chocolatey. Here’s how to make it:

1. Melt the Chocolate:
   In a microwave-safe bowl or using a double boiler, melt the 1 cup of semi-sweet chocolate chips (or chopped chocolate) with the 1/4 cup of heavy cream. Heat in 30-second intervals, stirring after each interval, until the chocolate is completely smooth and melted. Set aside to cool slightly.
2. Mix the Cream Cheese and Sugar:
   In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the granulated sugar, vanilla extract, and salt. Continue to beat until the mixture is fluffy and well combined.
3. Add the Sour Cream:
   Mix in the sour cream and beat until incorporated. This step adds tanginess and creaminess to the cheesecake filling.
4. Add the Eggs:
   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is mixed together. The eggs help set the cheesecake and make it smooth and rich.
5. Incorporate the Melted Chocolate:
   Slowly add the melted chocolate mixture to the cream cheese mixture, mixing until smooth and well combined. The chocolate will give the cheesecake a rich, deep flavor and a beautiful marbled appearance.
6. Fill the Cups:
   Once the crusts have cooled slightly, spoon the cheesecake filling into each muffin cup, dividing it evenly. You can use a spoon or an ice cream scoop to make sure the filling is evenly distributed. Fill each cup to the top, as the cheesecake will not rise significantly during baking.

Step 3: Bake the Mini Cheesecakes

Baking the mini cheesecakes is a crucial step to ensure they set perfectly and achieve a creamy, smooth texture.

1. Bake the Cheesecakes:
   Place the muffin tin in the preheated oven at 325°F (163°C). Bake for 18-22 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. You want them to firm up while still being creamy in the middle. If they’re overbaked, they can become dry and crack.
2. Cool the Cheesecakes:
   Once the cheesecakes are done, remove the muffin tin from the oven. Allow the mini cheesecakes to cool in the tin for about 10 minutes, then carefully remove them from the tin and place them on a cooling rack. Let them cool completely at room temperature, then refrigerate for at least 2-3 hours, or preferably overnight. Chilling the cheesecakes allows them to set properly and develop their full flavor.

Step 4: Prepare the Chocolate Ganache Topping

The ganache adds a smooth, glossy finish and a luxurious chocolate flavor. Here’s how to prepare it:

1. Heat the Heavy Cream:
   In a small saucepan, heat the 1/2 cup of heavy cream over medium heat until it starts to simmer. Do not let it boil.
2. Pour the Cream Over the Chocolate:
   Place the 1/2 cup of semi-sweet chocolate chips (or chopped chocolate) in a heatproof bowl. Once the cream is hot, pour it over the chocolate and let it sit for 2-3 minutes to allow the chocolate to soften.
3. Stir to Combine:
   After the chocolate has softened, whisk the cream and chocolate together until smooth and glossy. If you like, you can add 1 teaspoon of vanilla extract for extra flavor.
4. Let the Ganache Cool:
   Allow the ganache to cool slightly before using it to top the mini cheesecakes. If the ganache is too hot, it may melt the cheesecake topping.

Step 5: Assemble the Mini Chocolate Cheesecake Bites

Now that everything is prepared, it’s time to assemble your mini chocolate cheesecake bites!

1. Top with Ganache:
   Using a spoon or small offset spatula, spoon a small amount of chocolate ganache on top of each cheesecake. Use the back of the spoon to spread the ganache evenly, allowing it to cover the entire top of each cheesecake.
2. Chill Again:
   After adding the ganache, place the mini cheesecakes back in the fridge for another 30 minutes to allow the ganache to firm up and set.

Step 6: Serve and Enjoy

Once the ganache has set, your mini chocolate cheesecake bites are ready to be served! Here are a few ideas for presentation:

• Garnish with Shaved Chocolate or Cocoa Powder:
  For an extra touch of elegance, garnish the cheesecakes with a sprinkle of cocoa powder or shaved chocolate before serving.
• Add Fresh Berries:
  Fresh raspberries or strawberries make a great contrast to the richness of the chocolate and add a refreshing, tangy flavor.
• Serve on a Beautiful Tray:
  Arrange the mini cheesecakes on a decorative platter or cake stand for an elegant presentation.

Conclusion:

Mini Chocolate Cheesecake Bites are an irresistible combination of rich chocolate flavor, creamy cheesecake filling, and a buttery graham cracker crust. These bite-sized treats are perfect for any occasion, from casual get-togethers to special celebrations. With a simple preparation process and the option to make them in advance, these mini cheesecakes are sure to become a go-to dessert in your repertoire.

Yield: 14

Mini Chocolate Cheesecake Bites Recipe

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Mini Chocolate Cheesecake Bites are a perfect combination of two beloved desserts: cheesecake and chocolate. These adorable, bite-sized treats pack a punch of creamy, rich flavor that’s impossible to resist. Whether you're hosting a gathering, planning a special celebration, or just want to treat yourself to something sweet, these mini cheesecakes are sure to impress. With a crunchy graham cracker crust, a luscious chocolate filling, and a decadent ganache topping, they deliver the ultimate dessert experience.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• For the crust:
• 1 cup graham cracker crumbs (or chocolate cookie crumbs for extra chocolate flavor)
• 3 tbsp sugar
• 1/4 cup melted butter
• For the cheesecake filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup sour cream (for creaminess)
• 1/2 cup semi-sweet or milk chocolate chips (melted)
• 1 egg
• For the topping:
• 1/4 cup semi-sweet chocolate chips (for drizzling)
• Whipped cream (optional, for garnish)
• Mini chocolate shavings or sprinkles (optional, for garnish)

Instructions

1. Preheat the oven to 325°F (165°C). Line a muffin tin with mini cupcake liners for easy removal.
2. Prepare the crust: In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is combined and slightly crumbly.
3. Press the crust: Spoon a small amount of the crust mixture (about 1 tablespoon) into each mini cupcake liner. Press the crumbs down firmly with a spoon or your fingers to create a compact, even base.
4. Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until combined. Mix in the sour cream until smooth.
5. Add the melted chocolate: Melt the chocolate chips (you can do this in the microwave in 20-30 second intervals, stirring in between). Let it cool slightly, then add the melted chocolate to the cheesecake filling and mix until well combined. Beat in the egg until just incorporated—don’t overmix.
6. Fill the cupcake liners: Spoon the cheesecake mixture over the crust in the mini muffin tins, filling each about 3/4 of the way full.
7. Bake: Bake the mini cheesecakes for 18-20 minutes, or until the centers are set but still slightly jiggly. Let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
8. Add the chocolate topping: Melt the 1/4 cup of chocolate chips in the microwave or over a double boiler, and drizzle over the cooled cheesecakes. If desired, top with whipped cream and mini chocolate shavings or sprinkles.
9. Chill: Refrigerate the mini cheesecakes for at least 2 hours to set before serving.

Notes

If you prefer a firmer texture, let the cheesecakes chill overnight in the fridge.

You can switch up the topping with a drizzle of caramel sauce or fresh berries.

For an extra decadent treat, you can add a layer of chocolate ganache over the filling before baking!