Mini Chocolate Cheesecake Bites (Print Version)

# Ingredients:

→ For the Crust

01 - 1 cup graham cracker crumbs
02 - 3 tbsp sugar
03 - 1/4 cup melted butter

→ For the Cheesecake Filling

04 - 8 oz cream cheese, softened
05 - 1/2 cup powdered sugar
06 - 1 tsp vanilla extract
07 - 1/4 cup sour cream
08 - 1/2 cup semi-sweet or milk chocolate chips, melted
09 - 1 egg

→ For the Topping

10 - 1/4 cup semi-sweet chocolate chips
11 - Whipped cream (optional)
12 - Mini chocolate shavings or sprinkles (optional)

# Instructions:

01 - Preheat oven to 325°F (165°C). Line a mini muffin tin with cupcake liners
02 - Mix graham cracker crumbs, sugar, and melted butter until combined and slightly crumbly
03 - Spoon about 1 tablespoon of crust mixture into each liner. Press down firmly to create compact base
04 - Beat softened cream cheese until smooth. Add powdered sugar and vanilla, then mix in sour cream
05 - Melt chocolate chips, cool slightly, then add to cream cheese mixture. Beat in egg until just incorporated
06 - Spoon cheesecake mixture over crust in each liner, filling about 3/4 full
07 - Bake for 18-20 minutes until centers are set but slightly jiggly. Cool in pan 10 minutes, then transfer to wire rack
08 - Melt 1/4 cup chocolate chips and drizzle over cooled cheesecakes. Add optional whipped cream and sprinkles
09 - Refrigerate mini cheesecakes for at least 2 hours before serving

# Notes:

01 - For firmer texture, chill overnight
02 - Can substitute chocolate cookie crumbs for crust
03 - Try caramel sauce or fresh berries as alternative toppings

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