MINI CHOCOLATE CHEESECAKE BITES
Ingredients:
Crust:
1 cup chocolate cookie crumbs (like Oreos, without filling)
3 tbsp melted butter
1 tbsp granulated sugar (optional)
Cheesecake Filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 tsp vanilla extract
2 large eggs
Pinch of salt
Ganache Topping:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
Chocolate Kiss Dollop (optional for topping):
Chocolate ganache (leftover) or melted chocolate piped into kiss shapes
Or use real Hershey’s Kisses
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Instructions:
1. Prepare Crust:
Preheat oven to 325°F (160°C). Line a mini muffin tin with mini cupcake liners or use a silicone mold.
Mix cookie crumbs, melted butter, and sugar until combined.
Press about 1 tablespoon into each mold or liner.
Bake for 5 minutes. Let cool.
2. Make Cheesecake Filling:
Beat cream cheese until smooth.
Add sugar and beat again until creamy.
Mix in sour cream, vanilla, and salt.
Add eggs one at a time on low speed (do not overmix).
Spoon mixture over crusts, filling nearly to the top.
3. Bake:
Bake for 15–18 minutes, or until the centers are set but still slightly jiggly.
Cool completely, then chill in the fridge for at least 4 hours.
4. Ganache Topping:
Heat heavy cream until hot but not boiling. Pour over chocolate chips and let sit 2 minutes.
Stir until smooth and glossy.
Spoon over each chilled cheesecake.
5. Finish with Chocolate Kiss:
Once ganache is slightly set, pipe a chocolate kiss shape on top using a small piping bag.
Or press a Hershey’s Kiss into the center.
Tip: Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
