Description
These Mini Chocolate Cheesecake Bites deliver all the decadence of a full-sized dessert in perfect two-bite portions. No sharing required!
Ingredients
Scale
- 1½ cups chocolate sandwich cookies, finely crushed
- 3 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- ⅓ cup unsweetened cocoa powder, sifted
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream, at room temperature
- 4 oz semi-sweet chocolate, melted and slightly cooled
- ¼ teaspoon salt
- ½ cup heavy whipping cream (for garnish)
- 2 tablespoons powdered sugar (for garnish)
- Chocolate shavings or mini chocolate chips (for garnish)
- Fresh raspberries or strawberries (for garnish)
Instructions
- Preheat oven to 325°F and line a standard muffin tin with 12 paper liners.
- Mix crushed cookies with melted butter and press about 1 tablespoon into the bottom of each liner.
- Beat cream cheese until smooth, then add sugar and beat until incorporated.
- Mix in sifted cocoa powder, then add eggs one at a time, mixing just until blended.
- Stir in vanilla extract, sour cream, and salt, then fold in melted chocolate until uniform.
- Divide filling evenly among crusts and tap pan to release air bubbles.
- Bake for 20-22 minutes until edges are set but centers still jiggle slightly.
- Turn off oven, crack door open, and cool cheesecakes inside for 30 minutes.
- Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Top each mini cheesecake with whipped cream, chocolate shavings, and a fresh berry if desired.