These Chocolate Cheesecake Bites are a chocolate lover’s dream. Chocolate crust, chocolate cheesecake, chocolate drizzle, and chocolate shavings.
This chocolate cheesecake bites post is sponsored by Philadelphia Cream Cheese. As always all thoughts and opinions remain my own. Thank you for supporting Miss AK.
I think these Chocolate Cheesecake Bites are one of the most sinfully delicious recipes I have on Miss Allie’s Kitchen. They’re chocolate upon chocolate upon chocolate and the result is an absolutely divine morsel you’ll want to pop into your mouth again and again.
It’s funny – as I age, I like chocolate less. I used to crave chocolate EVERYTHING growing up. Now, I still love chocolate, but I often crave fruity or citrus desserts more often than not.
What balances out the mega amounts of chocolate in this recipe is the Philadelphia Cream Cheese. The slightly tart flavor of the cream cheese cuts through all of the richness. Any honestly, are you really going to make any kind of cheesecake WITHOUT Philadelphia Cream Cheese? I think not, friends. I think not!
SO, the point is, if you’re a chocolate fiend (like my mom and hubby) you’ll love these to “death”. If you’re a chocolate liker, like me, you’ll still go gaga over these treats because they’re not knock-your-socks-off rich, even with the 4 layers of chocolate. Make sense? 🙂
How do you make these cheesecakes so chocolatey?
Easy! Cocoa in the graham cracker crust, melted chocolate in the cheesecake filling, chocolate drizzle and chocolate shavings. To make the chocolate shavings, just run a vegetable peeler down alongside the edge of a chocolate bar.
How do you make chocolate cheesecake bite-sized?
I just use a mini muffin tin! All you have to do is press the crust into the bottom of the well and pour the cheesecake filling over top. They bake up perfectly and come out if you run a knife or spoon around the sides of each well.
I know you’re going to love these SO much, happy baking!
Love cheesecake? Check out my cheesecake pie! It’s divine!
Print
Death By Chocolate Cheesecake Bites
These Chocolate Cheesecake Bites are a chocolate lover’s dream. Chocolate crust, chocolate cheesecake, chocolate drizzle, and chocolate shavings.
- Prep Time: 25 minutes + 3 hours of cool time
- Cook Time: 25 minutes
- Total Time: 50 minutes + 3 hours of cool time
- Yield: 24 cheesecakes 1x
Ingredients
- 1 cup graham cracker crumbs (about 8 sheets)
- 1/4 cup melted butter
- 1/4 cup cocoa powder
- 3 Tbsp. brown sugar
- 1 pinch sea salt
- 8 oz. Philadelphia Cream Cheese (1 package), at room temperature
- 1/3 cup + 2 Tbsp. granulated sugar
- 1 egg, at room temperature
- 1 Tbsp. sour cream, at room temperature
- 1 Tbsp. heavy whipping cream, at room temperature
- 12 oz. Baker’s Semi-Sweet chocolate
Instructions
- Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake bite.
- Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven safe pot, filling halfway, placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”, ensuring that your crust won’t crack.
- To make the crust, mix together the graham cracker crumbs, butter, cocoa powder, brown sugar and sea salt.
- Lightly grease the wells of a mini muffin tin. For easier removal, line the wells with strips of parchment paper so you can easily pull the bites out of the tin when you want to serve.
- Press the chocolate graham cracker mixture into the bottom of each tin. Press down with your fingers or the back of a measuring spoon.
- Melt 4 oz. of the chocolate. Set aside.
- To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and beat together for about 1 minute.
- Crack the egg into a separate bowl. Add the egg time to the cream cheese, scraping the sides after.
- Add the heavy cream, sour cream, and melted chocolate and beat until everything is mixed well.
- Pour equal amounts of chocolate cheesecake batter into each mini muffin well. For easier pouring, use a small cookie scoop to evenly distribute the cheesecake batter.
- Place the muffin tin on the middle rack of the oven. The casserole dish with the water should still be on the bottom rack of the oven.
- Bake for 20-25 minutes. The cheesecakes will be done when the sides look set, but the center still jiggles slightly when nudged.
- Turn the oven off and prop it open a little bit. Allow the cheesecakes to cool for 30 minutes in the oven.
- After the 30 minutes have passed, allow the cheesecakes to cool completely outside of the oven before placing the muffin tin in the fridge to cool for at least 2 hours.
- When you’re ready to serve, remove the mini cheesecakes from the wells. You may need to run a knife around the edges of the wells.
- Melt another 4 oz. of the chocolate. Drizzle the chocolate over the top of the cheesecake bites.
- To top with chocolate shavings, scrape a vegetable or potato peeler along the edge of the remaining chocolate squares. Sprinkle the shavings over the top of the cheesecake bites.
Leave a Reply