Mini Chocolate Cheesecake Bites

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These Mini Chocolate Cheesecake Bites are the ultimate dessert for anyone who can’t decide between a rich brownie, a creamy cheesecake, or a luscious chocolate ganache. Packed with layers of chocolate decadence and just the right amount of creamy tang, they’re perfectly portioned and completely irresistible.

Imagine biting into a dense chocolate base that gives way to a smooth, slightly tangy cheesecake center, topped with glossy chocolate ganache and a final touch of chocolate ganache drop. They’re as elegant as they are comforting—a dreamy treat for dinner parties, holidays, or any time you want to spoil yourself a little.

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What Kind of Chocolate Should I Use?

For the best flavor, use a combination of high-quality cocoa powder for the crust and semi-sweet or dark chocolate for the ganache. The balance between sweet and bitter enhances the richness of the cheesecake and makes each bite feel indulgent. If you love a darker profile, you can lean toward 70% cocoa solids or more.

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Ingredients for the Mini Chocolate Cheesecake Bites

Chocolate Cookie Crumbs: These create a solid, chocolatey base. Use Oreos or any chocolate wafer cookie, finely crushed.

Butter: Melted butter helps the crust set and adds richness.

Cream Cheese: The heart of the cheesecake. Use full-fat cream cheese at room temperature for the creamiest texture.

Sugar: Granulated sugar sweetens the cheesecake filling without overpowering the chocolate.

Egg: One egg is enough to bind the filling and keep the texture light.

Vanilla Extract: Adds warmth and enhances all the other flavors.

Heavy Cream: A small amount makes the ganache silky smooth.

Semi-Sweet Chocolate Chips or Chopped Chocolate: Used for the ganache topping and the decorative drop on top.

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How To Make the Mini Chocolate Cheesecake Bites

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners. Mix the chocolate cookie crumbs with melted butter until evenly combined, then press a spoonful into each cavity. Use the bottom of a small glass or spoon to compact the crust. Bake for 5 minutes, then let cool slightly.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix until fully dissolved. Beat in the egg and vanilla extract until just combined. Do not overmix to avoid air bubbles. Spoon the filling over the baked crusts until about 3/4 full.

Step 3: Bake and Cool

Bake the cheesecakes for 13-15 minutes, or until the centers are set but still slightly jiggly. Allow them to cool in the pan for 10 minutes before transferring to a wire rack. Once cooled to room temperature, refrigerate for at least 2 hours.

Step 4: Prepare the Ganache Topping

Heat the heavy cream in a small saucepan or microwave until just simmering. Pour over the chopped chocolate and let sit for a minute before stirring until smooth. Spoon a layer of ganache over each chilled cheesecake bite.

Step 5: Garnish with Chocolate Drop

Once the ganache sets slightly, use a piping bag or spoon to add a small chocolate ganache drop on top of each mini cheesecake for that signature finish.

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How to Serve and Store Mini Chocolate Cheesecake Bites

These cheesecake bites are best served chilled, directly from the fridge. They make a sophisticated finish to any meal and can be beautifully displayed on dessert platters.

To store, keep them in an airtight container in the refrigerator for up to 5 days. If you’re making them ahead for a party, you can also freeze them (without the ganache) for up to a month. Just thaw overnight in the fridge and add the topping fresh before serving.

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Frequently Asked Questions

How do I prevent cracks in the cheesecake?

Use room temperature ingredients and avoid overmixing the batter. Cracks are also less noticeable in mini versions and are easily hidden by the ganache.

Can I make these ahead of time?

Absolutely! Make them a day or two ahead and store in the fridge. Add the ganache shortly before serving for the freshest look.

What if I don’t have a mini muffin tin?

You can use a standard muffin tin for slightly larger bites—just adjust the baking time by a few extra minutes and consider doubling the crust and filling.

Can I use milk chocolate instead of semi-sweet?

Yes, but keep in mind the bites will be sweeter. Semi-sweet or dark chocolate balances better with the cheesecake’s tang.

How do I get clean edges when removing from the pan?

Let the bites chill completely and use paper liners. If not using liners, run a knife around the edge gently to release them cleanly.

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Want More Dessert Ideas with a Twist?

If you love these mini chocolate cheesecake bites, you’ll probably enjoy these other decadent treats:

• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Chocolate Chip Cookie Dough Truffles that melt in your mouth.
• Mini Raspberry Cheesecakes for a fruity and tangy twist.
• Brown Sugar Maple Cookies with cozy fall flavor.
• Biscoff Cheesecake Bars for spiced cookie richness.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap the chocolate ganache drop for a berry or nut? Try adding espresso to the filling?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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