Chocolate Cheesecake Bites
Chocolate cheesecake bites are the perfect dessert recipe when you’re craving rich cheesecake without making a full-sized cake.
These mini treats combine a chocolate cookie crust, creamy chocolate cheesecake filling, and a smooth chocolate topping for an easy dessert that’s perfect for parties, holidays, cookie trays, or whenever you want a bite-sized chocolate treat.
These bites are surprisingly simple to make!
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Why You’ll Love These Chocolate Cheesecake Bites
- Perfect bite-sized dessert
- Rich chocolate flavor in every bite
- Easy to serve at parties
- Can be made ahead
- Easy to customize with toppings
How to Make Chocolate Cheesecake Bites
- Make the oreo cookie pie crusts in a mini muffin or square baking pan.
- Beat cream cheese with sugar, cocoa, eggs, and vanilla until smooth.
- Mix the batter just until ingredients are combined to prevent too much air, which can cause cracks.
- Fill cavities with cheesecake batter and bake for 20 minutes.
- Cool cheesecakes and chill in the refrigerator.
- Simmer heavy cream and pour over chopped chocolate to make ganache.
- Top cheesecakes with ganache and refrigerate overnight.
Don’t Forget To…
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Use high-quality chocolate and make sure to stir the ganache until completely smooth. Let it sit for a few minutes after pouring over the heavy cream.
Absolutely. These are actually better after chilling overnight, making them an excellent make-ahead dessert for parties and holidays.
Yes! Once completely chilled, freeze the bites in a single layer until firm, then transfer them to a freezer-safe container. They’ll keep well for up to two months.
More Desserts to Try
Amazon Basics Nonstick Muffin Pan, Set of 2, Sturdy, Oven Safe, Bakes Evenly, Easy to Clean, 12 Cups, Gray, 13.9×10.55×1.22Ghirardelli Milk Chocolate Flavored Melting Wafers, 10 oz Bag Premium Candy Making & Dipping Chocolate
3 Tier Serving Tray, 12
Chocolate Cheesecake Bites
Ingredients
Crust:
- 2 cups oreo cookie crumbs 20 cookies
- ¼ cup butter melted
Filling Ingredients:
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 4 ounces semi-sweet chocolate chopped
- ½ cup heavy cream
Instructions
- Pre-heat oven to 350 degrees.
- In a food processor or in a ziplock bag and rolling pin, crush Oreos into fine crumbs
- In a large bowl, combine butter and oreo crumbs until evenly incorporated.
- Place a spoonful in each cavity of a mini muffin pan or a parchment paper lined square baking pan.
- Press oreo crust firmly into the bottom of the muffin tin.
- Bake for 5 minutes then remove from the oven and set aside. Turn the oven down to 300 degrees.
- In a large mixing bowl, beat cream cheese until smooth with an electric mixer.
- Add in sugar, cocoa, eggs and vanilla. Beat on low speed until until smooth and creamy.
- Using a cookie scoop, fill each cavity ¾ of the way with cheesecake batter.
- Tap pan on the counter lightly to remove air bubbles.
- Bake for a cooking time of 20 minutes.
- The cheesecakes may jiggy slightly when done but remove from the oven before they begin to crack.
- If you overcook the cheesecake and they begin to crack, they still taste amazing and you can cover the cracks with the ganache.
- Let cool on a wire rack to room temperature then move to the refrigerator to chill.
- In a small saucepan, simmer heavy cream over medium heat and remove just before it begins to boil.
- Pour over semi-sweet chocolate and stir until smooth.
- If using a square pan, cut mini cheesecakes into 1-inch squares.
- Place a small spoonful of melted chocolate on the mini chocolate cheesecakes, it should just fill the middle before spilling over.
- For best results refrigerate overnight before serving chilled or at room temperature with your favorite toppings such as fresh berries, a chocolate drizzle, espresso beans, chocolate curls or mini chocolate chips.
- Store in an airtight container in the refrigerator for 3-5 days.
These are delicious! Very popular at our dinner party! Thank you!
Excited to try these. Can they be frozen?
Generally, cheesecakes aren’t good to freeze because cream cheese doesn’t freeze well.