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Mini chocolate cheesecake bites ready to serve on a dessert platter

Mini Chocolate Cheesecake Bites

Quick, creamy, and perfect for busy weeknights, these Mini Chocolate Cheesecake Bites are an easy, no-fuss dessert for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust
  • 20-24 cookies Oreo cookies, finely crushed or 1 1/2 cups chocolate cookie crumbs
  • 4 tablespoons unsalted butter, melted
Filling
  • 16 oz cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsweetened cocoa powder, sifted
  • 1/2 cup semisweet chocolate chips, melted and slightly cooled
Topping (optional)
  • Whipped cream or a dollop of ganache
  • Mini chocolate chips or shaved chocolate
  • Fresh raspberries for a pop of color

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners or spray with nonstick spray.
  2. Place Oreo cookies in a food processor and pulse into fine crumbs. Stir crumbs with melted butter until the mixture clumps.
  3. Press about 1 teaspoon of the crust mixture into the bottom of each mini cup. Bake for 3-4 minutes, then let cool.
Filling
  1. In a mixing bowl, beat cream cheese on medium speed until smooth and creamy.
  2. Add sugar and mix until combined. Add the egg, then mix in sour cream and vanilla.
  3. Sift in cocoa powder and mix until blended. Fold in the melted chocolate chips just until combined.
Baking
  1. Spoon filling over each crust, filling to about 3/4 full. Bake at 325°F for 12-15 minutes.
  2. Turn off the oven, crack the door for 10 minutes. Let cool for 30 minutes, then chill in the fridge for at least 2 hours.
Serving
  1. Gently remove liners and top with whipped cream, mini chips, or shaved chocolate. Add raspberries if desired.

Notes

For a crispy crust, bake the pressed crumbs for 3-4 minutes before filling. They also freeze beautifully for up to 2 months.