Decadent Chocolate Cheesecake Bites Recipe
Looking for a treat that’s both decadent and perfectly portioned? Our Chocolate Cheesecake Bites are just the thing!
Make your next party unforgettable by serving these delectable treats! They feature a chocolate cookie crust, creamy cheesecake filling, and a rich chocolate coating — perfect for dessert platters or indulgent snacks.
Be sure to explore all of our Dessert Recipes for even more mouthwatering creations that will satisfy your sweet tooth.
These versatile delights will impress guests and add a touch of sweetness to any occasion!
Preheat your oven to 350 degrees and gather all your ingredients — let’s get ready to bake something delicious!
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.
Make sure your cream cheese and eggs are at room temperature before mixing for a smoother batter.
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.
For more tips on making ganache, be sure to check out our frosting guide – it’s packed with helpful info!
Top cheesecakes with ganache and refrigerate overnight.
Top with fresh berries, chocolate curls, or a sprinkle of sea salt for extra flair.
Store the cheesecake bites in an airtight container in the refrigerator for 3-5 days.
For the full recipe and ingredient list, scroll to the bottom!
Yes, you can use graham cracker crumbs, chocolate wafers, or any other cookie you like.
Absolutely! These cheesecake bites can be made a day or two in advance and stored in the refrigerator.
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.
Yes. Because they contain dairy products like cream cheese and heavy cream, it’s important to keep them chilled to ensure they stay fresh and safe to eat.
Cheesecake can actually be frozen quite successfully, but there are some considerations to keep in mind. The texture of cheesecake can change when frozen, sometimes becoming slightly grainy or crumbly. To help maintain its quality, wrap the cheesecakes tightly in plastic wrap and then place it in an airtight container or heavy-duty freezer bag. Thaw it in the refrigerator to preserve its creamy texture. Just be mindful that freezing might slightly alter the consistency.
Cheesecake Bite Presentation Ideas
- Arrange on a beautiful dessert platter, garnished with fresh berries, mint leaves, and a dusting of powdered sugar for an elegant touch.
- Place each cheesecake bite in a colorful mini cupcake liner to add a pop of color and make them easy to serve.
- Use a tiered cake stand to display the cheesecake bites, alternating with other mini dessert recipes for a visually stunning dessert table.
- Serve each bite on a small, cute dessert plates with a drizzle of chocolate or caramel sauce and a dollop of homemade whipped cream.
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Don’t forget to check out our tempting Oreo Recipes and Recipes Using an Oreo Pie Crust, as well as our indulgent Chocolate Recipes and Cheesecake Recipes for even more delicious creations!
Chocolate Cheesecake Bites
Bite-sized decadence! Enjoy our Chocolate Cheesecake Bites at any gathering.
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
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Pre-heat oven to 350 degrees.
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In a food processor or in a ziplock bag and rolling pin, crush Oreos into fine crumbs
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In a large bowl, combine butter and oreo crumbs until evenly incorporated.
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Place a spoonful in each cavity of a mini muffin pan or a parchment paper lined square baking pan.
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Press oreo crust firmly into the bottom of the muffin tin.
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Bake for 5 minutes then remove from the oven and set aside. Turn the oven down to 300 degrees.
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In a large mixing bowl, beat cream cheese until smooth with an electric mixer.
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Add in sugar, cocoa, eggs and vanilla. Beat on low speed until until smooth and creamy.
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Using a cookie scoop, fill each cavity ¾ of the way with cheesecake batter.
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Tap pan on the counter lightly to remove air bubbles.
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Bake for a cooking time of 20 minutes.
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The cheesecakes may jiggy slightly when done but remove from the oven before they begin to crack.
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If you overcook the cheesecake and they begin to crack, they still taste amazing and you can cover the cracks with the ganache.
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Let cool on a wire rack to room temperature then move to the refrigerator to chill.
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In a small saucepan, simmer heavy cream over medium heat and remove just before it begins to boil.
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Pour over semi-sweet chocolate and stir until smooth.
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If using a square pan, cut mini cheesecakes into 1-inch squares.
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Place a small spoonful of melted chocolate on the mini chocolate cheesecakes, it should just fill the middle before spilling over.
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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.
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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.