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
- 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.