There’s something special about tiny desserts—those dainty, handheld confections that make you feel like you’re at a charming café in Paris or a family celebration in a cozy countryside kitchen. Mini Chocolate Cheesecake Bites fall squarely into that enchanting category. For me, they’re not just treats; they’re memory-makers.
I first encountered these little chocolate gems during a winter family gathering when my aunt brought them to our table in a vintage silver tray. Snow dusted the windowsills, laughter bounced off the walls, and these bite-sized cheesecakes stole the spotlight. Everyone reached for seconds—some even thirds—enchanted by the velvety chocolate center and the deep, bittersweet richness of ganache.
These cheesecake bites are rooted in tradition yet have the charm of modern, make-ahead desserts. You can serve them during holiday dinners, birthday buffets, bridal showers, or even on a quiet weekend when you crave something indulgent without committing to a full-sized cake. Their elegance lies in their simplicity and how effortlessly they transform any moment into a celebration.
Why You’ll Love This Recipe
- Perfectly Portioned – No messy slicing or serving. Each mini bite is a complete dessert.
- Make-Ahead Friendly – Chill in advance and serve when you’re ready.
- Rich, Creamy Texture – The chocolate cheesecake is smooth and decadent, balanced by a delicate crust.
- Visually Stunning – Topped with glossy ganache and piped cocoa whipped cream, they’re as beautiful as they are delicious.
Mini Chocolate Cheesecake Bites
Description
There’s something special about tiny desserts—those dainty, handheld confections that make you feel like you’re at a charming café in Paris or a family celebration in a cozy countryside kitchen. Mini Chocolate Cheesecake Bites fall squarely into that enchanting category. For me, they’re not just treats; they’re memory-makers.
I first encountered these little chocolate gems during a winter family gathering when my aunt brought them to our table in a vintage silver tray. Snow dusted the windowsills, laughter bounced off the walls, and these bite-sized cheesecakes stole the spotlight. Everyone reached for seconds—some even thirds—enchanted by the velvety chocolate center and the deep, bittersweet richness of ganache.
These cheesecake bites are rooted in tradition yet have the charm of modern, make-ahead desserts. You can serve them during holiday dinners, birthday buffets, bridal showers, or even on a quiet weekend when you crave something indulgent without committing to a full-sized cake. Their elegance lies in their simplicity and how effortlessly they transform any moment into a celebration.
Ingredients
- For the Crust
-
1 cup (120 g) chocolate cookie crumbs
-
2 tablespoons (30 g) unsalted butter, melted
- For the Cheesecake Filling
-
12 oz (340 g) full-fat cream cheese, softened
-
½ cup (100 g) granulated sugar
-
2 tablespoons (15 g) unsweetened cocoa powder
-
¼ cup (60 g) sour cream, room temperature
-
½ teaspoon vanilla extract
-
2 large eggs
-
4 oz (115 g) semi-sweet chocolate, melted
- For the Ganache Topping
-
3 oz (85 g) semi-sweet chocolate chips
-
¼ cup (60 ml) heavy cream
- For the Cocoa Whipped Cream
-
¾ cup (180 ml) heavy cream
-
3 tablespoons powdered sugar
-
3 tablespoons unsweetened cocoa powder
-
½ teaspoon vanilla extract
Instructions
1. Prepare the Crust
Start by preheating your oven to 325°F (162°C). Line a mini muffin tin with 24 paper liners. In a bowl, mix your chocolate cookie crumbs with melted butter until the texture resembles wet sand. Press about a teaspoon of the mixture into each muffin liner, smoothing it down with the back of a spoon. Bake for 5 minutes, then set aside to cool.
2. Make the Chocolate Cheesecake Filling
Using an electric mixer on low speed, beat the cream cheese until soft and fluffy. Add in sugar and cocoa powder, mixing until fully incorporated. Blend in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined—avoid overmixing to keep the batter smooth. Gently fold in the melted chocolate until the filling turns velvety and glossy.
3. Fill and Bake
Spoon the cheesecake filling evenly into each crust-lined cup, filling about ¾ full. Bake at 300°F (148°C) for 15 minutes. Then turn off the oven, leave the door closed for 10 minutes, and after that, crack the oven door and let the cheesecakes rest for another 15 minutes inside. This slow cooling helps avoid cracks.
4. Chill and Ganache
Let the cheesecakes cool completely on a wire rack, then refrigerate for at least 2 hours. For the ganache, warm your heavy cream in a small pan until just beginning to simmer. Pour over chocolate chips and let sit for 3 minutes before stirring until smooth. Spoon a little ganache over each cheesecake and return them to the fridge.
5. Whip and Decorate
In a cold bowl, whip your cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form. Pipe a small swirl on top of each chilled cheesecake bite. The contrast of light cocoa cream against the rich chocolate ganache is visually stunning and perfectly balanced in flavor.
Notes
-
These cheesecake bites freeze beautifully without ganache or whipped cream.
-
Store decorated cheesecakes in a sealed container in the fridge for up to 4 days.
INGREDIENTS YOU’LL NEED:
For the Crust
- 1 cup (120 g) chocolate cookie crumbs
- 2 tablespoons (30 g) unsalted butter, melted
For the Cheesecake Filling
- 12 oz (340 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 tablespoons (15 g) unsweetened cocoa powder
- ¼ cup (60 g) sour cream, room temperature
- ½ teaspoon vanilla extract
- 2 large eggs
- 4 oz (115 g) semi-sweet chocolate, melted
For the Ganache Topping
- 3 oz (85 g) semi-sweet chocolate chips
- ¼ cup (60 ml) heavy cream
For the Cocoa Whipped Cream
- ¾ cup (180 ml) heavy cream
- 3 tablespoons powdered sugar
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
HOW TO MAKE MINI CHOCOLATE CHEESECAKE BITES
Step-by-Step Instructions
1. Prepare the Crust
Start by preheating your oven to 325°F (162°C). Line a mini muffin tin with 24 paper liners. In a bowl, mix your chocolate cookie crumbs with melted butter until the texture resembles wet sand. Press about a teaspoon of the mixture into each muffin liner, smoothing it down with the back of a spoon. Bake for 5 minutes, then set aside to cool.
2. Make the Chocolate Cheesecake Filling
Using an electric mixer on low speed, beat the cream cheese until soft and fluffy. Add in sugar and cocoa powder, mixing until fully incorporated. Blend in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined—avoid overmixing to keep the batter smooth. Gently fold in the melted chocolate until the filling turns velvety and glossy.
3. Fill and Bake
Spoon the cheesecake filling evenly into each crust-lined cup, filling about ¾ full. Bake at 300°F (148°C) for 15 minutes. Then turn off the oven, leave the door closed for 10 minutes, and after that, crack the oven door and let the cheesecakes rest for another 15 minutes inside. This slow cooling helps avoid cracks.
4. Chill and Ganache
Let the cheesecakes cool completely on a wire rack, then refrigerate for at least 2 hours. For the ganache, warm your heavy cream in a small pan until just beginning to simmer. Pour over chocolate chips and let sit for 3 minutes before stirring until smooth. Spoon a little ganache over each cheesecake and return them to the fridge.
5. Whip and Decorate
In a cold bowl, whip your cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form. Pipe a small swirl on top of each chilled cheesecake bite. The contrast of light cocoa cream against the rich chocolate ganache is visually stunning and perfectly balanced in flavor.
HELPFUL TIPS
- Don’t overmix your batter—air bubbles can lead to cracks.
- Use room temperature ingredients for a creamy texture.
- Make these a day ahead—they taste even better after chilling overnight.
- Add flair with chocolate curls, sprinkles, or fresh raspberries on top.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 15 minutes + cooling
- Total Time: About 2.5 hours (with chilling)
- Yield: 24 mini cheesecake bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- These cheesecake bites freeze beautifully without ganache or whipped cream.
- Store decorated cheesecakes in a sealed container in the fridge for up to 4 days.
NUTRITIONAL INFORMATION (per bite)
- Calories: 280
- Fat: 18 g
- Carbohydrates: 27 g
- Protein: 5 g
- Sugar: 21 g
- Sodium: 145 mg
FREQUENTLY ASKED QUESTIONS
What are the ingredients in cheesecake bites?
Cheesecake bites typically include cream cheese, sugar, eggs, vanilla extract, and a graham cracker or cookie crust. Optional add-ins like chocolate chips, fruit, or a drizzle of caramel or chocolate can add variety. They’re baked in mini muffin tins or square pans and chilled before serving for a rich, creamy treat.
Are mini cheesecakes hard to make?
Mini cheesecakes are surprisingly easy to make, especially with a muffin tin. The process is simpler than a full-sized cheesecake and involves mixing a few ingredients, pouring into crust-lined cups, and baking briefly. They chill quickly and are perfect for portion control or serving at gatherings.
Why did my mini cheesecakes sink?
Mini cheesecakes often sink due to overmixing the batter, which incorporates too much air, or overbaking. Rapid cooling can also cause sinking. To prevent this, mix gently, bake just until set, and cool slowly in the oven with the door slightly open before refrigerating.
How do you cut a cheesecake into bite size pieces?
To cut a cheesecake into bite-sized pieces, chill it thoroughly, then use a sharp knife dipped in hot water and wiped clean between cuts. For clean edges, slice into small squares or triangles, depending on the shape. Mini muffin pans or silicone molds can also create perfect bite-sized portions without cutting.
STORAGE INSTRUCTIONS
Refrigerate in an airtight container for up to 4 days. Freeze plain cheesecakes (without ganache or cream) in an airtight container for up to 2 months. Thaw in the fridge and add toppings before serving.
Related Recipes
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- The Comfort of No-Bake Brownie Bites
- Juicy Mini Lemon Blueberry Cheesecakes
- Easy Brownies
- Irresistible Mini Lemon Blueberry Cheesecakes: A Fresh, Fruity Delight in Every Bite
Conclusion
Whether you’re celebrating something big or simply treating yourself, Mini Chocolate Cheesecake Bites are a delicious reminder that joy can come in the smallest packages. Every bite is a little piece of comfort—smooth, chocolatey, rich, and beautifully balanced. They’re easy to love, and once you make them, they’ll surely become part of your go-to dessert collection.
