Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners.
- Step 2: In a medium bowl, combine chocolate wafer crumbs and melted butter. Press mixture firmly into the bottom of each muffin liner.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth. Beat in cocoa powder and vanilla extract.
- Step 4: Beat in egg and sour cream until just combined. Do not overmix.
- Step 5: Spoon batter evenly into muffin liners, filling each about 3/4 full.
- Step 6: Bake for 15-18 minutes, or until edges are set and the centers are slightly jiggly. Let cool completely in the muffin tin before refrigerating for at least 2 hours.
Notes
- Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.
- These are best enjoyed cold, so skip the reheating!
- Garnish with fresh berries or a dusting of cocoa powder for an elegant presentation.
- For an extra smooth batter, make sure your cream cheese is fully softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American