Mike Williams
@mikew
Mini Chocolate Cheesecakes Bites
Delightful mini chocolate cheesecakes with a gingersnap crust, perfect for any occasion. These bite-sized treats are rich, creamy, and sure to satisfy your chocolate cravings!
Details
- Cuisine:american
- Meal Type:snack
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:6
Recipe Information
- Prep time30 min.
- Cook time20 min.
- Total time50 min.
- Servings12
Ingredients
- 1 cup
- 2 tablespoons
- 2 cups
- 3/4 cup
- 1/2 cup
- 1/2 cup
- 1 teaspoon
- 2
Cooking Instructions
Follow our step-by-step guide on how to make Mini Chocolate Cheesecakes Bites.
Step 1
Start by preheating your oven to a cozy 325Ā°F (165Ā°C) and lining a 12-cup muffin tin with cheerful paper liners.
Step 2
In a mixing bowl, bring together gingersnap cookie crumbs and melted butter, stirring until the mixture resembles coarse sandāthink of it as creating a sandy beach for your delicious cheesecakes! Once combined, evenly distribute this crumbly goodness into the muffin cups, pressing it down firmly to form a delightful crust.
Step 3
Pop the crusts into your preheated oven for about 5 minutes, then let them cool on a wire rack while you prepare the next layer of yumminess.
Step 4
Lower the oven temperature to 300Ā°F (150Ā°C) to create the perfect environment for your cheesecakes.
Step 5
Now, letās whip up that creamy cheesecake filling! In a stand mixer fitted with a paddle attachment, blend together cream cheese, sugar, and cocoa powder on medium to high speed until the mixture is smooth and velvety, making sure to scrape down the sides for an even mix.
Step 6
Next, add in the sour cream and vanilla extract, mixing until everything is well combined.
Step 7
Now, itās time to introduce the eggsāadd them one at a time, blending after each addition until your filling is irresistibly smooth and creamy.
Step 8
Carefully spoon the cheesecake filling over the cooled crusts in the muffin tin, making sure each one gets a generous dollop.
Step 9
Bake these little treasures in the oven for 15 minutes, then turn off the heat and let them sit inside for an extra 10 minutes without peekingāthis helps them set perfectly! Once the time is up, take the cheesecakes out and let them cool at room temperature for about 30 minutes.
Step 10
Finally, chill them in the refrigerator for at least an hour before serving.
Step 11
When youāre ready to enjoy, youāll have delightful mini cheesecakes that are sure to impress!.