Decadent, creamy, and packed with rich chocolate flavor, these Mini Chocolate Cheesecake Bites are my go-to treat when I want something indulgent without going overboard. Made with wholesome ingredients and naturally sweetened, they’re ideal for parties, potlucks, or simply satisfying a weeknight sweet tooth. Best of all, they’re easy to whip up and perfectly portioned for controlled indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups chocolate graham cracker crumbs or crushed chocolate cookies
2 tablespoons melted coconut oil or butter
2 (8 oz) packages cream cheese, softened
1/2 cup Greek yogurt or dairy-free yogurt
1/3 cup maple syrup or agave
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dark chocolate chips, melted
Optional: whipped cream or fresh berries for topping
Directions
I start by preheating the oven to 325°F (160°C) and lining a mini muffin tin with paper liners.
Then I mix the chocolate crumbs with melted coconut oil until the mixture is fully combined.
I press about 1 tablespoon of the crumb mixture into each liner to create the crust.
After baking the crusts for 5 minutes, I let them cool while I prepare the filling.
In a large bowl, I beat the softened cream cheese until it’s completely smooth.
I add yogurt, maple syrup, cocoa powder, vanilla, and salt, and beat everything together until smooth and creamy.
I fold in the melted chocolate chips, which makes the batter even more decadent.
I spoon the filling over the crusts, filling each liner nearly to the top.
They bake for 14–16 minutes—just until the centers are mostly set with a slight jiggle.
Once cooled at room temperature, I chill them in the fridge for at least 2 hours.
Before serving, I like to add a dollop of whipped cream or a few fresh berries.
Servings and timing
This recipe makes 20 mini cheesecake bites.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Calories per bite: 130 kcal
Variations
I sometimes use crushed Oreos instead of chocolate graham crackers for a more decadent crust.
For a dairy-free version, I swap the cream cheese and yogurt with dairy-free alternatives.
If I want a mocha twist, I add a teaspoon of instant espresso powder to the batter.
A sprinkle of sea salt on top gives a lovely contrast to the sweet filling.
To make them gluten-free, I use certified gluten-free cookies or crumbs for the crust.
Storage/Reheating
I store these mini cheesecakes in an airtight container in the fridge for up to 5 days.
They also freeze beautifully—I just place them in a single layer in a freezer-safe container and freeze for up to 2 months. When I’m ready to enjoy one, I let it thaw in the fridge overnight or at room temperature for about 30 minutes.
There’s no need to reheat them; they’re best served chilled or at room temperature.
FAQs
How do I know when the cheesecake bites are done baking?
I look for the centers to be mostly set with just a slight jiggle in the middle. They’ll firm up completely as they cool and chill.
Can I make these without a mini muffin tin?
Yes, I’ve made them in a regular muffin tin for larger portions—just increase the bake time to 18–20 minutes and adjust the crust accordingly.
What kind of chocolate chips work best?
I prefer dark chocolate chips for a richer taste, but semi-sweet or milk chocolate also work if I want a milder flavor.
Are these mini cheesecakes suitable for kids?
Absolutely. They’re lightly sweetened and portioned just right, so I often serve them as a kid-friendly dessert at gatherings.
Can I make this recipe ahead of time?
Yes, and I usually do. I make them a day ahead and keep them chilled until I’m ready to serve. They hold their shape and flavor beautifully.
Conclusion
These Mini Chocolate Cheesecake Bites are everything I love about dessert—rich, chocolatey, and satisfyingly creamy in every bite. Whether I’m hosting friends or just treating myself to something sweet after dinner, they always hit the spot. With easy prep, simple ingredients, and lots of options for customizing, they’re a reliable favorite in my dessert rotation.
Recipe:
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Mini Chocolate Cheesecake Bites
- Total Time: 2 hours 30 minutes
- Yield: 20 mini cheesecake bites
- Diet: Vegetarian
Description
Decadent, creamy, and rich in chocolate flavor, these Mini Chocolate Cheesecake Bites are perfectly portioned for an indulgent treat without the guilt. Ideal for parties, potlucks, or weeknight desserts, they’re made with wholesome ingredients and are freezer-friendly.
Ingredients
1 1/2 cups chocolate graham cracker crumbs or crushed chocolate cookies
2 tablespoons melted coconut oil or butter
2 (8 oz) packages cream cheese, softened
1/2 cup Greek yogurt or dairy-free yogurt
1/3 cup maple syrup or agave
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dark chocolate chips, melted
Optional: whipped cream or fresh berries for topping
Instructions
- Preheat the oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- Mix the chocolate crumbs with melted coconut oil until well combined.
- Press about 1 tablespoon of the crumb mixture into each liner to form the crust.
- Bake crusts for 5 minutes, then let them cool while preparing the filling.
- In a large bowl, beat the softened cream cheese until completely smooth.
- Add yogurt, maple syrup, cocoa powder, vanilla extract, and salt. Beat until smooth and creamy.
- Fold in the melted dark chocolate chips.
- Spoon the filling over the cooled crusts, filling each liner nearly to the top.
- Bake for 14–16 minutes, until centers are mostly set with a slight jiggle.
- Cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Top with whipped cream or fresh berries before serving, if desired.
Notes
Use crushed Oreos instead of graham crackers for a more decadent crust.
Swap dairy with plant-based alternatives for a dairy-free version.
Add 1 tsp instant espresso powder for a mocha twist.
Top with a sprinkle of sea salt for contrast.
Use gluten-free cookies to make it gluten-free.
Store in the fridge for up to 5 days or freeze for up to 2 months.
No reheating needed; best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 130
- Sugar: 7g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
