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chocolate cheesecake bites on a stand with shaved chocolate

Death By Chocolate Cheesecake Bites

  • Author: Miss AK
  • 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


These Chocolate Cheesecake Bites are a chocolate lover’s dream. Chocolate crust, chocolate cheesecake, chocolate drizzle, and chocolate shavings.




  • 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


  1. 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.  
  2.  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.   
  3. To make the crust, mix together the graham cracker crumbs, butter, cocoa powder, brown sugar and sea salt. 
  4. 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.
  5. Press the chocolate graham cracker mixture into the bottom of each tin. Press down with your fingers or the back of a measuring spoon.
  6. Melt 4 oz. of the chocolate. Set aside. 
  7. 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.  
  8. Crack the egg into a separate bowl. Add the egg time to the cream cheese, scraping the sides after.  
  9. Add the heavy cream, sour cream, and melted chocolate and beat until everything is mixed well. 
  10. 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. 
  11. 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.
  12. Bake for 20-25 minutes. The cheesecakes will be done when the sides look set, but the center still jiggles slightly when nudged.  
  13. Turn the oven off and prop it open a little bit. Allow the cheesecakes to cool for 30 minutes in the oven. 
  14. 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. 
  15. 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.
  16. Melt another 4 oz. of the chocolate. Drizzle the chocolate over the top of the cheesecake bites.
  17. 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.

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