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