Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 325°F (163°C) and line a mini muffin tin with paper liners.
- Combine chocolate cookie crumbs with melted butter until resembling wet sand, then press into the muffin cavities.
- Bake for 5 minutes and let cool slightly.
- In a bowl, beat cream cheese until smooth. Gradually add sugar, then mix in egg and vanilla until just combined.
- Spoon cheesecake filling into each cooled crust, filling about three-quarters full.
- Bake for 13-15 minutes until edges are set with a slight jiggle in the center. Cool in the pan for 10 minutes.
- Heat heavy cream until simmering, pour over chocolate, and stir until smooth to prepare ganache.
- Spoon ganache over cooled cheesecake bites and let it set.
- Refrigerate for at least an hour before serving.
Nutrition
Notes
Use room temperature ingredients for a smoother filling. Avoid overmixing to prevent air bubbles. Chill before serving for best results.
