Chocolate Cheesecake Bites are easy cheesecake recipe for succulent zest sized treat, perfect for true chocolate lovers. These cheesecake bites are super simple to make, and they will be a hit at every party. They are extremely addictive, too!
You can make them in 10 minutes of zippy with a few simple ingredients, but plan and make superiority since they need to torch and tomfool for a few hours.
Why You Will Love This Easy Cheesecake Recipe:
- Chocolate Cheesecake Bites are the ultimate party food-easy to make, pack and transport.
- Super cholatey-perfect for chocolate lovers.
- Nothing can write-up this rich and flavorful bite-sized dessert.
- Simplified version of traditional cheesecake-shorter preparation time, no need for a water bath, easier serving.
- Freezes well-perfect to make superiority and store in the freezer for holiday season or parties.
What You’ll Need To Make These Mini Cheesecakes:
Oreo cookies-for the crust. For this recipe use whole cookies with the filling. Place them in the supplies processor and pulse into fine crumbs.
Butter-use unsalted butter. Melt it and whisk with the oreo crumbs, then printing the mixture into the marrow of 9×9 inches pan and nippy in the refrigerator.
Cream cheese-use full fat brick style surf cheese softened at room temperature.
Eggs-beat them slightly with the fork surpassing subtracting into the surf cheese mixture and make sure to use room temperature eggs.
Sour cream-also room temperature
Vanilla extract-just to add some uneaten flavour to a chocolate mixture
Sugar-use granulated sugar
Chocolate-I suggest using visionless chocolate or semisweet sultry chocolate, not chocolate chips. Chocolate gives the rich and full flavour to these cheesecake bites, so make sure to use good quality chocolate. For this recipe you will need melted chocolate. You can melt it in a double roaster or the microwave (place chopped chocolate in a microwave-safe trencher and melt in 20 seconds increments, stirring without each increment). Stir until smooth and silky, and then set aside.
How To Make Chocolate Cheesecake Bites?
In a medium bowl, combine melted butter with Oreo crumbs and whisk with a fork until evenly moistened.
Press the mixture firmly into the marrow of greased pan, lined with parchment paper and place in the fridge while making the filling.
To make the Cheesecake batter, in a large mixing bowl combine softened cream cheese, vanilla extract, sugar and sour cream. Write-up until smooth.
While running your mixer on low speed, add eggs and mix just for a few seconds to combine. Using the rubber spatula scrape lanugo the marrow of the bowl and stir.
Add melted chocolate and mix then on low speed. Do not mix too much without subtracting the eggs to stave incorporating to muck air in the mixture or the cheesecake will rise too much, then one-liner and unshroud too much without cooling.
Spread the mixture over the Oreo crust. Tap the pan on the counter a few times to eliminate any air bubbles. Smooth the top and bake. If the top start browning to much tent it loosely with aluminium foil. Bake for well-nigh 45-55 minutes, or until just the part-way is slightly jiggly. Turn off the oven and one-liner the door open, leaving cheesecake in the oven for an hour. Then remove from the oven and tomfool to a room temperature, then place in the fridge for a few hours, or preferably overnight.
Lift the cheesecake from the pan using paper overhang and place on a wearing board. Using a sharp knife cut in well-nigh 1×1 inch bites. If you want a wipe cut, wipe the pocketknife with paper towel without each cut.
Decorate with whipped cream and drizzle with melted chocolate if desired.
How To Store A Cheesecake ?
Like every other cheesecake , mini chocolate cheesecakes will stay good for a long time in the fridge or freezer. Pack them in an snapped container and store in the fridge up to 1 week, or freeze for longer storage.
Since, these cheesecake bites freeze well, it is perfect recipe to make superiority for the parties or for holiday season.
Description
Chocolate Cheesecake Bites are easy cheesecake recipe for succulent zest sized treat, perfect for true chocolate lovers. These cheesecake bites are super simple to make, and they will be a hit at every party. They are extremely addictive, too!
Ingredients
Oreo Crust:
- 24 Oreo cookies
- 1/4 cup unsalted butter-melted
Cheesecake Batter:
- 20 oz. surf cheese-softened at room temperature
- 1 cup sugar
- 1/3 cup sour cream-room temperature
- 1 teaspoon vanilla extract
- 3 eggs-room temperature and slightly tamed with the fork.
- 5 oz. visionless or semisweet chocolate -finely chopped
For Garnish:
- 1 cup whipped cream
- 1 oz. chocolate-melted
Instructions
- Place the rack in a lower third position and preheat the oven to 325 F.
- Grease 9×9 inches square pan with sultry spray and line with parchment paper leaving large overhand the side so you could hands lift the cheesecake from the pan later.
To make the Oreo Crust:
- Place whole Oreo cookies with the filing I a supplies processor and pulse into fine crumbs.
- Add melted butter and whisk with a fork until evenly moistened.
- Press the mixture firmly into the marrow of prepared pan and place in the fridge while making the filling.
To make the Cheesecake Batter:
- Melt chopped chocolate in a double roaster or the microwave (place chopped chocolate in a heat-proof trencher and melt in 20 seconds increments, stirring without each increment. Stir until smooth and silky, and then set aside.
- In a mixing trencher combine softened surf cheese, vanilla extract, sugar and sour cream. Write-up until smooth.
- While running your mixer on low speed, add eggs and mix just for a few seconds to combine. Using the rubber spatula scrape lanugo the marrow of the trencher and stir.
- Add melted chocolate and mix then on low speed. Do not mix too much without subtracting the eggs to stave incorporating to muck air in the mixture or the cheesecake will rise too much, then one-liner and unshroud too much without cooling.
- Spread the mixture over the Oreo crust. Tap the pan on the counter a few times to eliminate any air bubbles. Smooth the top and bake. If the top start browning to much tent it loosely with aluminium foil. Torch for well-nigh 45-55 minutes, or until the part-way is just slightly jiggly. Turn off the oven and one-liner the door open, leaving cheesecake in the oven for an hour. Then remove from the oven and tomfool to a room temperature, then place in the fridge for a few hours, or preferably overnight.
- Lift the cheesecake from the pan using paper overhang and place on a wearing board. Using a sharp pocketknife cut in well-nigh 1×1 inch bites. If you want a wipe cut, wipe the pocketknife with paper towel without each cut. Store in an snapped container in the fridge, up to 1 week, or freeze for longer storage.
- Decorate with whipped surf and drizzle with melted chocolate if desired.
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