Mini Chocolate Cheesecake Bites

These mini chocolate cheesecake bites bring together the best of two favorite desserts—creamy cheesecake and chocolate—all in one adorable, bite-size treat. With a crunchy graham cracker crust, rich chocolate filling, and a decorative ganache drizzle, these are perfect for parties, special occasions, or just indulging at home.

Why You’ll Love This Recipe

I love how these mini cheesecake bites combine rich chocolate and silky cream cheese in a petite package. They taste gourmet but are surprisingly easy to make. Whether I’m hosting or craving a small dessert, they deliver big flavor with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 cup graham cracker crumbs (or chocolate cookie crumbs for a more intense chocolate flavor)

• 3 tablespoons sugar

• 1/4 cup melted butter

For the cheesecake filling:

• 8 ounces cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/4 cup sour cream

• 1/2 cup semi‑sweet or milk chocolate chips, melted

• 1 egg

For the topping:

• 1/4 cup semi‑sweet chocolate chips, melted for drizzle

• Whipped cream (optional garnish)

• Mini chocolate shavings or sprinkles (optional garnish)

Directions

1. Preheat the oven to 325 °F (165 °C). Line a mini muffin tin with paper liners.

2. Prepare the crust: In a bowl, stir together the graham crumbs, sugar, and melted butter until it’s slightly crumbly.

3. Press the crust: Spoon about 1 tablespoon of crust mixture into each liner, pressing firmly to form an even base.

4. Make the filling: Beat the softened cream cheese until smooth. Add powdered sugar and vanilla, then beat until combined. Mix in sour cream.

5. Add the chocolate: Melt the 1/2 cup chocolate chips, let cool slightly, then stir into the cream cheese mixture. Finally, beat in the egg until just combined.

6. Fill the liners: Spoon the cheesecake mixture onto the crusts, filling each about ¾ full.

7. Bake: Bake for 18–20 minutes, until the centers are just set and slightly jiggly. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

8. Add topping: Melt the drizzle chocolate and drizzle over the cooled cheesecakes. Top with whipped cream and shavings or sprinkles if desired.

9. Chill: Refrigerate for at least 2 hours (or overnight for firmer texture) before serving.

Servings and timing

• Servings: About 24 mini bites (depending on your muffin tin)

• Prep time: 15 minutes

• Cook time: 20 minutes

• Chill time: Minimum 2 hours (or overnight)

• Total time: Approximately 35 minutes (plus chilling)

Variations

• Cookie crust swap: Use chocolate or Oreo crumbs for a deeper chocolate taste.

• Flavor twists: Try a caramel drizzle or scatter fresh raspberries on top for a fruity contrast.

• Double ganache layer: After filling, add a small layer of ganache before baking for extra decadence.

• Mint or orange kick: Stir a drop of peppermint or orange extract into the melted chocolate.

storage/reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. Since they’re served cold, I don’t reheat them—just let them sit at room temperature for a few minutes if they’re very chilled.

FAQs

What kind of liners should I use for mini cheesecake bites?

I always start with mini cupcake liners—they make removal easy and keep the bites neat.

Can I bake these without liners?

Yes, but I grease the tin generously and cool them briefly before gently loosening with a knife for clean edges.

How can I tell when they’re done baking?

The centers should be slightly jiggly but not wet. They’ll firm up as they cool.

Can I freeze them?

Absolutely. After chilling, I freeze them in a single layer, then transfer to a freezer bag. They keep well for 2 months. I thaw them in the fridge before serving.

Can I make them dairy-free or vegan?

I haven’t tried it yet, but using dairy-free cream cheese, vegan chocolate, and a flax egg substitute could work with some adjustments.

Conclusion

These mini chocolate cheesecake bites are one of my favorite go-to desserts. They’re small but packed with creamy, chocolatey goodness and look beautiful on any dessert spread. Whether for entertaining or treating myself, I find them irresistible.