These irresistible Chocolate Covered Mini Cheesecakes are the perfect blend of creamy cheesecake and rich chocolate. With a buttery graham cracker crust, smooth cream cheese filling, and a decadent chocolate coating, these mini treats are sure to impress. Whether you’re hosting a party or indulging in a sweet craving, these bite-sized cheesecakes make for the perfect dessert!
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Directions
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture firmly into the bottom of mini muffin cups to form the crust.
- In a separate bowl, beat together the cream cheese, 1/3 cup sugar, egg, and vanilla extract until smooth and creamy. Spoon this mixture over the prepared crusts in the muffin cups.
- Bake in the preheated oven for 15 minutes, or until the cheesecakes are set. Remove from the oven and let cool completely.
- In a microwave-safe bowl, heat the chocolate chips and vegetable oil in 30-second intervals, stirring between each interval until smooth and melted.
- Dip each cooled mini cheesecake into the melted chocolate, ensuring it’s evenly coated. Place the dipped cheesecakes on a lined tray and refrigerate to set the chocolate before serving.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Variations
- Fruit Toppings: Add fresh berries or fruit compote on top of the chocolate for a burst of color and flavor.
- Different Crusts: Use chocolate cookie crumbs or vanilla wafers for a twist on the graham cracker crust.
- Flavored Cheesecake: Add a teaspoon of lemon zest or almond extract to the cream cheese filling for a unique flavor.
- Caramel Drizzle: For an extra indulgence, drizzle with caramel sauce after the chocolate has set.
Storage/Reheating
Store the chocolate covered mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Do not freeze, as the texture may change once thawed.
10 FAQs
- Can I make these mini cheesecakes in a regular muffin tin?
- Yes, if you don’t have a mini muffin tin, you can use a standard muffin tin, but be sure to adjust the baking time slightly.
- Can I make the crust ahead of time?
- Yes, you can prepare the crust and store it in the fridge until ready to assemble the cheesecakes.
- Can I use milk chocolate instead of semisweet chocolate?
- Yes, you can substitute with milk chocolate, but keep in mind the sweetness may vary.
- How do I prevent the cheesecakes from cracking?
- Make sure to let the cheesecakes cool gradually and completely. A sudden change in temperature can cause cracking.
- Can I make these cheesecakes gluten-free?
- Yes, substitute the graham cracker crumbs with gluten-free crumbs, and make sure your chocolate chips are also gluten-free.
- How long do the chocolate covered mini cheesecakes need to set in the fridge?
- Allow them to chill for at least 30 minutes to 1 hour for the chocolate to fully set.
- Can I add toppings to the cheesecakes after the chocolate is set?
- Yes, once the chocolate is set, you can add whipped cream, chopped nuts, or even drizzle with more chocolate.
- Can I use flavored cream cheese?
- Yes, flavored cream cheese, such as strawberry or chocolate, can be used to add a fun twist to these cheesecakes.
- Can I freeze these mini cheesecakes?
- While it’s not recommended due to the chocolate coating, you can freeze the plain mini cheesecakes before dipping them in chocolate. Thaw them before coating.
- Can I double the recipe?
- Yes, this recipe can be easily doubled if you need more servings. Just use a larger muffin tin or multiple mini muffin tins.
Conclusion
These Chocolate Covered Mini Cheesecakes are the perfect combination of creamy, crunchy, and indulgent. Whether you’re preparing for a holiday gathering or simply treating yourself, these little desserts are guaranteed to be a crowd-pleaser. Their easy preparation and delicious results make them a must-try dessert for any occasion!
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Chocolate Covered Mini Cheesecakes
- Total Time: 35 minutes
Description
These delightful mini cheesecakes are topped with a smooth chocolate coating, combining the creamy richness of cheesecake with a luscious chocolate shell. Perfect for any occasion, these bite-sized treats are sure to impress.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, mix together graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press mixture into the bottom of mini muffin cups.
- In a separate bowl, beat cream cheese, 1/3 cup sugar, egg, and vanilla extract until smooth. Spoon mixture over the crust in the muffin cups.
- Bake in preheated oven for 15 minutes. Let cool completely.
- In a microwave-safe bowl, heat chocolate chips and vegetable oil in 30-second intervals, stirring until smooth. Dip each mini cheesecake into the chocolate mixture, coating evenly.
- Place in the refrigerator to set before serving.
Notes
- For extra flavor, you can add a drizzle of caramel or raspberry sauce before serving.
- If you prefer, you can skip the dipping and drizzle the melted chocolate over the top of each cheesecake.
- Make sure the cheesecakes are completely cooled before dipping to avoid melting the chocolate.
- Prep Time: 20 minutes
- Cook Time: 15 minutes