Ingredients:

  • 1 ½ cups (150g) chocolate wafer crumbs (like Oreo crumbs, filling removed), finely ground
  • ¼ cup (50g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted
  • 12 ounces (340g) cream cheese, full-fat, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder, Dutch-processed preferred
  • 2 large eggs, room temperature
  • ¼ cup (60ml) sour cream, full-fat, room temperature
  • 1 teaspoon vanilla extract
  • Whipped cream (optional)
  • Chocolate shavings (optional)
  • Fresh raspberries (optional)

Instructions:

  1. Combine cookie crumbs, sugar, and melted butter. Press evenly into the bottom of each mini muffin cup.
  2. Refrigerate the crust for at least 30 minutes while you prepare the filling. This helps prevent a soggy bottom.
  3. Beat cream cheese and sugar until smooth. Add cocoa powder and beat until combined.
  4. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract. Mix until just combined. Do not overmix.
  5. Spoon the cheesecake filling evenly into each muffin cup, filling almost to the top.
  6. Bake in a preheated oven until the edges are set, and the centers are slightly jiggly (important! don't overbake).
  7. Let the cheesecakes cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
  8. Remove the cheesecakes from the muffin tin (using paper liners, if used), garnish with whipped cream, chocolate shavings, or fresh raspberries, and serve. Enjoy this Mini Chocolate Cheesecake Bites Recipe!