Chocolate Cheesecake Bites are easy cheesecake recipe for delicious bite sized treat, perfect for true chocolate lovers. These cheesecake bites are super simple to make, and they will be a hit at every party. They are extremely addictive, too!
You can make them in 10 minutes of active with a few simple ingredients, but plan and make ahead since they need to bake and cool for a few hours.
Why You Will Love This Easy Cheesecake Recipe:
Chocolate Cheesecake Bites are the ultimate party food-easy to make, pack and transport.
Super cholatey-perfect for chocolate lovers.
Nothing can beat this rich and flavorful bite-sized dessert.
Simplified version of traditional cheesecake-shorter preparation time, no need for a water bath, easier serving.
Freezes well-perfect to make ahead and store in the freezer for holiday season or parties.
What You’ll Need To Make These Mini Cheesecakes:
Oreo cookies-for the crust. For this recipe use whole cookies with the filling. Place them in the food processor and pulse into fine crumbs.
Butter-use unsalted butter. Melt it and whisk with the oreo crumbs, then press the mixture into the bottom of 9×9 inches pan and chill in the refrigerator.
Cream cheese-use full fat brick style cream cheese softened at room temperature.
Eggs-beat them slightly with the fork before adding into the cream cheese mixture and make sure to use room temperature eggs.
Sour cream-also room temperature
Vanilla extract-just to add some extra flavour to a chocolate mixture
Sugar-use granulated sugar
Chocolate-I suggest using dark chocolate or semisweet baking chocolate, not chocolate chips. Chocolate gives the rich and full flavour to these cheesecake bites, so make sure to use good quality chocolate. For this recipe you will need melted chocolate. You can melt it in a double broiler or the microwave (place chopped chocolate in a microwave-safe bowl and melt in 20 seconds increments, stirring after each increment). Stir until smooth and silky, and then set aside.
How To Make Chocolate Cheesecake Bites?
In a medium bowl, combine melted butter with Oreo crumbs and whisk with a fork until evenly moistened.
Press the mixture firmly into the bottom of greased pan, lined with parchment paper and place in the fridge while making the filling.
To make the Cheesecake batter, in a large mixing bowl combine softened cream cheese, vanilla extract, sugar and sour cream. Beat until smooth.
While running your mixer on low speed, add eggs and mix just for a few seconds to combine. Using the rubber spatula scrape down the bottom of the bowl and stir.
Add melted chocolate and mix again on low speed. Do not mix too much after adding the eggs to avoid incorporating to muck air in the mixture or the cheesecake will rise too much, then crack and deflate too much after cooling.
Spread the mixture over the Oreo crust. Tap the pan on the counter a few times to eliminate any air bubbles. Smooth the top and bake. If the top start browning to much tent it loosely with aluminium foil. Bake for about 45-55 minutes, or until just the center is slightly jiggly. Turn off the oven and crack the door open, leaving cheesecake in the oven for an hour. Then remove from the oven and cool to a room temperature, then place in the fridge for a few hours, or preferably overnight.
Lift the cheesecake from the pan using paper overhang and place on a cutting board. Using a sharp knife cut in about 1×1 inch bites. If you want a clean cut, wipe the knife with paper towel after each cut.
Decorate with whipped cream and drizzle with melted chocolate if desired.
How To Store A Cheesecake ?
Like every other cheesecake , mini chocolate cheesecakes will stay good for a long time in the fridge or freezer. Pack them in an airtight container and store in the fridge up to 1 week, or freeze for longer storage.
Since, these cheesecake bites freeze well, it is perfect recipe to make ahead for the parties or for holiday season.
Chocolate Cheesecake Bites are easy cheesecake recipe for delicious bite sized treat, perfect for true chocolate lovers. These cheesecake bites are super simple to make, and they will be a hit at every party. They are extremely addictive, too!
Ingredients
Oreo Crust:
24 Oreo cookies
1/4cup unsalted butter-melted
Cheesecake Batter:
20oz. cream cheese-softened at room temperature
1cup sugar
1/3cup sour cream-room temperature
1 teaspoon vanilla extract
3 eggs-room temperature and slightly beaten with the fork.
5oz. dark or semisweet chocolate -finely chopped
For Garnish:
1cup whipped cream
1oz. chocolate-melted
Instructions
Place the rack in a lower third position and preheat the oven to 325 F.
Grease 9×9 inches square pan with baking spray and line with parchment paper leaving large overhand the side so you could easily lift the cheesecake from the pan later.
To make the Oreo Crust:
Place whole Oreo cookies with the filing I a food processor and pulse into fine crumbs.
Add melted butter and whisk with a fork until evenly moistened.
Press the mixture firmly into the bottom of prepared pan and place in the fridge while making the filling.
To make the Cheesecake Batter:
Melt chopped chocolate in a double broiler or the microwave (place chopped chocolate in a heat-proof bowl and melt in 20 seconds increments, stirring after each increment. Stir until smooth and silky, and then set aside.
In a mixing bowl combine softened cream cheese, vanilla extract, sugar and sour cream. Beat until smooth.
While running your mixer on low speed, add eggs and mix just for a few seconds to combine. Using the rubber spatula scrape down the bottom of the bowl and stir.
Add melted chocolate and mix again on low speed. Do not mix too much after adding the eggs to avoid incorporating to muck air in the mixture or the cheesecake will rise too much, then crack and deflate too much after cooling.
Spread the mixture over the Oreo crust. Tap the pan on the counter a few times to eliminate any air bubbles. Smooth the top and bake. If the top start browning to much tent it loosely with aluminium foil. Bake for about 45-55 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door open, leaving cheesecake in the oven for an hour. Then remove from the oven and cool to a room temperature, then place in the fridge for a few hours, or preferably overnight.
Lift the cheesecake from the pan using paper overhang and place on a cutting board. Using a sharp knife cut in about 1×1 inch bites. If you want a clean cut, wipe the knife with paper towel after each cut. Store in an airtight container in the fridge, up to 1 week, or freeze for longer storage.
Decorate with whipped cream and drizzle with melted chocolate if desired.
