There’s something irresistible about bite-sized desserts—especially when they combine rich chocolate and creamy cheesecake in one perfect bite. These Mini Chocolate Cheesecake Bites are the ultimate indulgence, featuring a buttery graham cracker crust, a velvety chocolate cheesecake filling, and a luscious chocolate ganache topping.
Perfect for parties, holiday gatherings, or just a sweet treat at home, these mini cheesecakes are easy to make yet look impressively elegant. Plus, they’re no-fuss, portion-controlled, and freezer-friendly, making them a go-to dessert for any occasion.
Let’s dive into the recipe and learn how to make these irresistible little bites of heaven!
Why You’ll Love This Recipe
Perfectly portioned – No slicing required! Each mini cheesecake is an individual serving.
Rich & creamy – The chocolate cheesecake filling is ultra-smooth with deep cocoa flavor.
Make-ahead friendly – These can be prepared 1-2 days in advance (or frozen for longer storage).
Great for entertaining – Elegant presentation with minimal effort.
Customizable – Top with berries, whipped cream, or caramel for extra flair.
Equipment You’ll Need
Before we begin, gather these essential tools:
- Muffin tin (preferably non-stick or lined with paper cupcake liners)
- Medium mixing bowl (for the crust and filling)
- Whisk or electric mixer (for smooth cheesecake batter)
- Microwave-safe bowl or double boiler (for melting chocolate)
- Small saucepan (for making ganache)
- Spoon or cookie scoop (for portioning crust and filling)
- Cooling rack (optional, for cooling cheesecakes evenly)
- Small offset spatula or butter knife (for spreading ganache)
- Mini cheesecake liners (optional, for easy removal)
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups (150g) graham cracker crumbs
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon (optional)
- 6 tbsp (85g) unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup (60g) sour cream
- 2 large eggs, room temperature
- 1 cup (170g) semi-sweet chocolate chips (or chopped chocolate)
- ¼ cup (60ml) heavy cream
For the Chocolate Ganache Topping:
- ½ cup (85g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tsp vanilla extract (optional)
Optional Garnishes:
- Fresh raspberries or strawberries
- Shaved chocolate
- Cocoa powder
- Whipped cream
Step-by-Step Instructions
Step 1: Prepare the Graham Cracker Crust
The crust provides the perfect crunchy contrast to the creamy cheesecake filling.
- Crush the graham crackers – Place crackers in a zip-top bag and crush with a rolling pin, or pulse in a food processor until fine.
- Mix dry ingredients – In a bowl, combine crumbs, sugar, and cinnamon (if using).
- Add melted butter – Stir until the mixture resembles wet sand.
- Press into muffin tin – Line a muffin tin with liners or grease lightly. Scoop 1-2 tbsp of crust mixture into each cup and press firmly with a spoon.
- Pre-bake – Bake at 325°F (163°C) for 8 minutes, then let cool.
Step 2: Make the Chocolate Cheesecake Filling
This filling is ultra-creamy with a deep chocolate flavor.
- Melt chocolate – Heat chocolate chips and ¼ cup heavy cream in a microwave (30-sec intervals) or double boiler until smooth. Set aside.
- Beat cream cheese & sugar – In a bowl, beat softened cream cheese until smooth. Add sugar, vanilla, and salt; mix until fluffy.
- Add sour cream – Mix in sour cream for tanginess.
- Incorporate eggs – Add eggs one at a time, mixing well after each.
- Fold in melted chocolate – Slowly pour in the chocolate mixture and blend until smooth.
- Fill the crusts – Divide batter evenly among muffin cups (fill almost to the top).
Step 3: Bake & Cool the Mini Cheesecakes
- Bake at 325°F (163°C) for 18-22 minutes – The edges should be set, but the center slightly jiggly.
- Cool in the pan for 10 minutes, then transfer to a rack.
- Chill for 2-3 hours (or overnight) – This helps them set properly.
Step 4: Make the Chocolate Ganache Topping
- Heat ½ cup heavy cream until steaming (not boiling).
- Pour over chocolate chips and let sit for 2 minutes.
- Whisk until smooth, then add vanilla (if using).
- Cool slightly before drizzling over cheesecakes.
Step 5: Assemble & Serve
- Top each cheesecake with ganache and spread evenly.
- Chill 30 minutes to set.
- Garnish with berries, chocolate shavings, or whipped cream.
Make-Ahead & Storage Tips
Refrigerator – Store covered for up to 4 days.
Freezer – Freeze (unglazed) for up to 1 month. Thaw in the fridge before adding ganache.
Room temperature – Serve chilled but let sit 10 minutes before eating for best texture.
Frequently Asked Questions
Can I use a different crust?
Yes! Try Oreo crumbs, shortbread, or nut-based crusts for variation.
Can I make these gluten-free?
Absolutely! Use gluten-free graham crackers or almond flour for the crust.
Why did my cheesecakes crack?
Overmixing the batter or overbaking can cause cracks. Ensure ingredients are at room temperature and avoid overbaking.
Can I use milk chocolate instead?
Yes, but the cheesecake will be sweeter. Dark chocolate works too for a richer taste.
Final Thoughts
These Mini Chocolate Cheesecake Bites are a guaranteed crowd-pleaser—decadent, creamy, and perfectly portioned. Whether you’re serving them at a party or enjoying them as a personal treat, they’re sure to satisfy any chocolate lover’s cravings.
Ready to make them? Save this recipe and tag us when you do—we’d love to see your creations!
Happy baking!
You Might Also Like:
- Chicken and Meat Easy Recipes – Discover more delicious and simple dishes featuring chicken and other meats.
- How to Choose the Best Parmesan Cheese – A helpful guide to picking the perfect Parmesan for your recipes.
Suggestion:
- Korean BBQ Meatballs with Spicy Mayo Dip in 30 min!
- Balsamic Strawberry Caprese Salad: A Refreshing Summer Twist
- Mini Chocolate Cheesecake Bites Recipe : Easy and quick
- BBQ Chicken Mac and Cheese: The Ultimate Comfort Food Recipe
- Easy Crispy Parmesan Chicken with a Rich Garlic Sauce
