Mini Chocolate Cheesecake Bites are the perfect bite-sized dessert for chocolate lovers. Rich, creamy chocolate cheesecake sits on a buttery cookie crust, creating a decadent treat that’s elegant, easy to serve, and impossible to resist. These mini cheesecakes are ideal for parties, holidays, potlucks, or whenever you want a sweet treat without committing to a full slice.
They’re simple to make, freezer-friendly, and guaranteed to disappear fast.
Why You’ll Love This Recipe
- Perfect Portions – Individual, mess-free servings
- Rich & Chocolatey – Deep chocolate flavor in every bite
- Great for Entertaining – Easy to serve at gatherings
- Make-Ahead Friendly – Ideal for prep in advance
- Freezer-Friendly – Store and enjoy anytime
- Customizable – Endless topping options
Preparation and Cooking Time
- Prep Time: 20 minutes
- Bake Time: 18–20 minutes
- Chill Time: 2 hours
- Total Time: About 2½ hours
Ingredients
Crust
- 1 cup chocolate cookie crumbs (Oreo-style, filling removed)
- 3 tbsp melted butter
Chocolate Cheesecake Filling
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ¼ cup melted semi-sweet chocolate
- 2 tbsp cocoa powder
- ¼ cup sour cream
- 1 tsp vanilla extract
Optional Toppings
- Chocolate ganache
- Whipped cream
- Chocolate chips or shavings
- Fresh berries
Step-by-Step Instructions
- Preheat Oven:
Preheat oven to 325°F (165°C). Line a mini muffin pan with paper liners. - Make the Crust:
Mix cookie crumbs with melted butter. Press about 1 tablespoon into each liner. Bake for 5 minutes and let cool slightly. - Prepare the Filling:
Beat cream cheese and sugar until smooth. Add egg and mix gently. Blend in melted chocolate, cocoa powder, sour cream, and vanilla until just combined. - Fill the Cups:
Spoon cheesecake mixture over the crusts, filling each about ¾ full. - Bake:
Bake for 18–20 minutes, until set around the edges with a slight jiggle in the center. - Cool & Chill:
Let cool to room temperature, then refrigerate for at least 2 hours. - Decorate & Serve:
Add toppings just before serving if desired.
How to Serve
- Presentation: Arrange on a dessert platter
- Best Occasions: Parties, holidays, showers, dessert tables
- Pairings: Coffee, espresso, or milk
- Serving Tip: Serve chilled for best texture
Additional Tips
- Use room-temperature cream cheese for a smooth batter
- Don’t overmix to avoid cracks
- Chill completely before removing liners
- A warm knife helps with clean presentation if topping with ganache
Variations
- White Chocolate: Swap dark chocolate for white chocolate
- Mint Chocolate: Add a drop of peppermint extract
- Nutty Crunch: Add chopped hazelnuts or almonds
- Double Chocolate: Stir chocolate chips into the batter
Storage & Freezing
- Refrigerate: Up to 5 days
- Freeze: Up to 2 months (without toppings)
- Thawing: Overnight in the fridge
Special Equipment
- Mini muffin pan
- Paper liners
- Electric mixer
- Mixing bowls
Frequently Asked Questions
Can I use regular muffin tins?
Yes, but increase baking time by 5–7 minutes.
Do these crack easily?
Mini cheesecakes rarely crack if not overbaked.
Can I make them ahead of time?
Yes, perfect for making a day or two in advance.
Are these very sweet?
They’re rich but balanced; use dark chocolate for less sweetness.
Conclusion
Mini Chocolate Cheesecake Bites are proof that the best desserts come in small packages. Rich, creamy, and deeply chocolatey, they’re perfect for celebrations or anytime you want an indulgent treat that’s easy to make and even easier to love.
