Description
A delicious bite-sized dessert featuring a creamy cheesecake filling and a graham cracker crust, topped with mini chocolate chips.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1/4 cup sour cream
- 1/4 cup mini chocolate chips (for garnish)
Instructions
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Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the crumb mixture into the bottom of a greased muffin tin, about a tablespoon per cup, and gently compact.
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Make the Filling: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until well combined. Mix in the vanilla extract and the egg, beating until fully incorporated. Gently fold in the chocolate chips.
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Assemble: Spoon the cream cheese mixture over the crusts in each muffin cup, filling nearly to the top. Smooth the tops with a spatula and sprinkle with mini chocolate chips for garnish.
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Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are set. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours, or until firm.
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Serve: Once set, use a knife to gently loosen the cheesecake bites from the muffin tin. Serve chilled and enjoy!
Notes
- For a crispier crust, you can prebake the graham cracker crust for 5 minutes before adding the cheesecake filling.
- Ensure that the cream cheese is at room temperature before mixing to avoid lumps in the batter.
- These bites can be stored in the refrigerator for up to one week or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite