If you’re on the hunt for a dessert that’s elegant, indulgent, and irresistibly chocolatey—without the hassle of baking a full cheesecake—these Mini Chocolate Cheesecake Bites are just the thing. Perfectly portioned and bursting with creamy, chocolaty richness, they’re ideal for parties, potlucks, or just a quiet night when you’re craving something sweet.

These miniature desserts offer the perfect balance of flavor: a chocolate cookie crust, a smooth vanilla cheesecake center, and a decadent ganache topping—all finished off with an adorable chocolate kiss. They’re easy to make, fun to serve, and destined to be your new go-to bite-sized treat.

Why You’ll Love This Recipe

• Perfectly portioned – No slicing or serving needed; just pick one up and enjoy.
• Make ahead friendly – Chill or freeze these for an effortless dessert anytime.
• Crowd pleasers – Ideal for holidays, baby showers, birthdays, and dinner parties.
• Customizable – Add your favorite toppings or flavor twists (think peppermint, caramel, or peanut butter!).
• No springform pan required – You’ll use a mini muffin pan, making cleanup a breeze.

Ingredients You’ll Need

For the Crust:

• 1 cup chocolate cookie crumbs (such as Oreos, filling removed)
• 3 tablespoons melted butter
• 1 tablespoon granulated sugar (optional)

For the Cheesecake Filling:

• 2 (8 oz) blocks cream cheese, softened
• ½ cup granulated sugar
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• 2 large eggs
• Pinch of salt

For the Ganache Topping:

• ½ cup heavy cream
• ½ cup semi-sweet chocolate chips

Optional Garnish:

• Leftover ganache or melted chocolate piped into kiss shapes
• Or, simply use Hershey’s Kisses

Kitchen Equipment You’ll Need

• Mini muffin tin (preferably 24-cup)
• Mini cupcake liners or silicone molds
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Rubber spatula
• Piping bag or small spoon (for ganache/kiss topping)
• Measuring cups and spoons
• Small saucepan or microwave-safe bowl (for ganache)

How to Make Mini Chocolate Cheesecake Bites

Step 1: Prepare the Chocolate Crust

1. Preheat your oven to 325°F (160°C).
2. Line a mini muffin tin with mini cupcake liners or use a silicone mold.
3. In a small bowl, combine cookie crumbs, melted butter, and sugar (if using). Stir until it resembles wet sand.
4. Press about 1 tablespoon of the mixture into each cavity, pressing down firmly.
5. Bake for 5 minutes, then let cool.

Tip: Use the back of a teaspoon or a small spice jar to press the crust down evenly.

Step 2: Make the Creamy Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth and lump-free.
2. Add the sugar and beat until creamy and well-blended.
3. Mix in the sour cream, vanilla, and a pinch of salt.
4. Add the eggs, one at a time, mixing on low speed. Do not overmix to avoid air bubbles.

Note: Overmixing can lead to cracks or puffiness in the cheesecake as it bakes.

Step 3: Fill and Bake

1. Spoon or pipe the cheesecake mixture over the cooled crusts, filling each liner nearly to the top.
2. Bake for 15–18 minutes, or until centers are set but still slightly jiggly in the middle.
3. Let the cheesecakes cool to room temperature, then transfer to the fridge to chill for at least 4 hours, or overnight for best results.

Step 4: Make the Ganache Topping

1. Heat the heavy cream in a small saucepan or microwave until hot but not boiling.
2. Pour over the chocolate chips in a heatproof bowl and let sit for 2 minutes.
3. Stir gently until smooth and glossy.
4. Spoon or pipe a small amount of ganache over each chilled cheesecake bite.

Optional: Let the ganache set slightly, then pipe a “chocolate kiss” on top using a piping bag, or place a Hershey’s Kiss directly in the center.

Storage Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer, then transfer to a freezer-safe container for up to 1 month. Thaw in the fridge before serving.

Pro Tip: These freeze beautifully! Just leave off the ganache until after thawing for best results.

Variations & Add-Ons

• Chocolate Peanut Butter: Add a swirl of peanut butter to the filling before baking.
• Mint Chocolate: Replace vanilla with peppermint extract and top with crushed mint candies.
• Salted Caramel: Drizzle salted caramel sauce over the ganache before topping.
• Berry Burst: Add a fresh raspberry or blueberry before baking for a fruity center.
• Nutella Swirl: Drop a teaspoon of Nutella into the center of the filling before baking and swirl gently.

Perfect Pairings

• Coffee or Espresso: The richness of the cheesecake balances beautifully with bold coffee.
• Champagne or Prosecco: For parties or celebrations, pair with something bubbly.
• Fresh Berries or Whipped Cream: Light toppings contrast the creamy, dense texture of the bites.

Frequently Asked Questions (FAQs)

Can I make this in a regular muffin pan?

Yes, but adjust the bake time to 18–22 minutes. You’ll get about 10–12 larger cheesecake bites.

What’s the best way to remove cheesecakes from silicone molds?

Chill thoroughly, then gently press from the bottom to release. You can freeze briefly for cleaner removal.

Can I use low-fat cream cheese?

Yes, but for the creamiest, richest texture, full-fat is recommended.

Can I double this recipe?

Definitely! This recipe doubles easily for large gatherings or gifting.

Final Thoughts

These Mini Chocolate Cheesecake Bites are everything a dessert should be—creamy, chocolaty, rich, and irresistibly cute. Whether you’re entertaining guests, prepping a holiday tray, or simply treating yourself, this recipe is one to keep in your back pocket. Easy to make and impossible to resist, it’s a guaranteed crowd-pleaser.

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Happy baking!