Who can resist a bite-sized chocolate treat that practically melts in your mouth?

Imagine indulging in a creamy mini chocolate cheesecake that’s rich enough to satisfy your sweetest cravings but cute enough to make you feel guilt-free. These Mini Chocolate Cheesecake Bites are the perfect dessert for every occasion—whether it’s a cozy night in or a fancy dinner party. Plus, you’ll whip them up in no time and with minimal cleanup, making them a fan favorite!

Why make this recipe

Let’s be real: life is too short for complicated desserts. Here are a few reasons why you’ll love these chocolatey delights:

Easy Peasy: With just a few simple steps, you’ll have a scrumptious dessert without spending hours slaving in the kitchen.
Family Friendly: Kids love them, and it’s a great way to sneak in a little fun as they help with mixing and pressing the crust!
No Stress Cleanup: Everything comes together in one pan. Who doesn’t love an easy cleanup? 🙋‍♀️

Ingredients

You don’t need fancy stuff — just these basics!

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)

Directions

Ready to make magic? Follow these steps for perfection:

Preheat the oven to 325°F (165°C) and line a muffin tin with mini cupcake liners for easy removal.
Prepare the crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until slightly crumbly.
Press the crust: Spoon about 1 tablespoon of the crust mix into each liner. Press down firmly with a spoon or fingers to create a compact base.
Make the cheesecake filling: Beat the softened cream cheese until smooth, then add powdered sugar and vanilla, mixing until well blended. Stir in the sour cream until smooth.
Add the melted chocolate: Melt the chips using the microwave in 20-30 second intervals, stirring in between. Once cooled slightly, mix it into the filling. Beat in the egg until just incorporated—no overmixing, please!
Fill the cupcake liners: Spoon the cheesecake mixture over the crust, filling each about 3/4 full.
Bake: Place in the oven for 18-20 minutes, until set but still slightly jiggly in the center. Let them cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Add the chocolate topping: Melt the remaining chocolate chips and drizzle over each cheesecake. If you like, top with whipped cream and mini chocolate shavings or sprinkles.
Chill: Refrigerate the bites for at least 2 hours to set before enjoying!

How to make Mini Chocolate Cheesecake Bites Recipe (Overview)

This isn’t just any regular dessert; it’s a mini cheesecake revolution! First, prep your graham cracker crust and get them pressing into the muffin tin. Next, whip up the super smooth cheesecake filling like you own the kitchen. Combine that creamy goodness with melted chocolate, and trust me, it’s a game changer. Finally, bake, cool, drizzle, and voilà! Pro tip: Don’t skip cooling time; it makes all the difference for flavor and texture.

How to serve Mini Chocolate Cheesecake Bites Recipe

Imagine a platter of these charming bites, each one drizzled with warm chocolate goodness and topped with fluffy whipped cream. They look cute with their ganache drips, and when you take a bite, the silky cheesecake and crunchy crust hit all the right notes. Pair them with fresh berries or even a scoop of vanilla ice cream for a dessert that’s extra indulgent. 🍰

How to store Mini Chocolate Cheesecake Bites Recipe

These treats are a crowd-pleaser and can last in the fridge for about 5 days. You can also freeze them for up to a month—just pack them away in an airtight container. When you’re ready to enjoy, let them thaw in the fridge overnight. Trust me, they taste just as delightful—even straight from the freezer!

Tips to make Mini Chocolate Cheesecake Bites Recipe

Timing is Everything: Make sure cheesecake bites cool properly before drizzling chocolate. It helps the chocolate set nicely.
Ingredient Swaps: Swap cream cheese for a vegan alternative for a dairy-free option or switch up the chocolate to dark for a more intense flavor.
Texture Tip: Beat the cream cheese until smooth, and be gentle when adding the egg to keep that light texture!
Graham Cracker Choices: If you love chocolate, go for chocolate cookie crumbs; they amp up the chocolate flavor!

Variation

Feeling adventurous? Try adding a splash of peppermint extract during the mixing of the cheesecake filling to create a dreamy mint chocolate cheesecake! You can also layer different types of chocolate for a Neapolitan flair—who can resist a twist?

FAQs

1. Can I make these in advance?
Yes! You can prepare them a day ahead and keep them in the refrigerator until you’re ready to serve.

2. How do I freeze them?
Place the cheesecakes in an airtight container, layer them with parchment paper for protection, and freeze for up to a month.

3. What can I substitute for sour cream?
You can use plain Greek yogurt or even cream cheese as a substitute to retain the creaminess!

📌 Pin this recipe for your next cozy dinner night!