Cherry Chocolate Cheesecake Bites Recipe
Indulge in these delightful Mini Cherry Chocolate Cheesecakes, featuring a buttery graham cracker crust, a smooth chocolate-infused cream cheese filling, and topped with fresh, juicy cherries. Perfect for individual servings, these cheesecakes combine rich chocolate and tart cherry flavors in a bite-sized treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 cup graham cracker crumbs
- 5 tablespoons unsalted butter (melted)
Filling
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1/2 cup semi-sweet chocolate chips (melted)
Topping
- 1 cup fresh cherries (pitted)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking your mini cheesecakes.
- Prepare crust: In a bowl, combine the graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of muffin tins lined with cupcake liners to form the crust bases.
- Bake crusts: Bake the crust-filled muffin tins for 8-10 minutes or until the edges are slightly golden. Remove from oven and allow to cool completely.
- Make filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Gently fold in the melted semi-sweet chocolate chips until well combined.
- Fill crusts: Spoon the chocolate cream cheese mixture over the cooled crusts, filling each muffin cup evenly.
- Bake cheesecakes: Return the filled muffin tins to the oven and bake for 15-20 minutes. The cheesecakes should be set around the edges but slightly jiggly in the center when done.
- Cool and chill: Allow the mini cheesecakes to cool at room temperature, then refrigerate them for at least two hours to fully set and enhance flavors.
- Top and serve: Just before serving, top each cheesecake with fresh pitted cherries for a bright, juicy finish.
Notes
- Use room temperature cream cheese for a smoother filling consistency.
- You can substitute fresh cherries with frozen, but be sure to thaw and drain them well.
- To melt chocolate chips, use a double boiler or microwave in short bursts, stirring often to avoid burning.
- For easy removal, gently pull the cupcake liners away from the cheesecakes before serving.
- Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.
