Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup semisweet chocolate chips
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Step 2: Beat in the vanilla extract and egg until well combined. In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Step 3: Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined. Do not overmix. Stir in the chocolate chips.
- Step 4: Fill each mini muffin liner about 2/3 full with the batter.
- Step 5: Bake for 12-15 minutes, or until the edges are set and the centers are just slightly jiggly.
- Step 6: Let the mini cheesecakes cool completely in the muffin tin before removing and serving. Refrigerate for at least 30 minutes before serving for best results.
Notes
- Store leftover bites in an airtight container in the refrigerator for up to 3 days; their rich flavor deepens overnight!
- For a warm, gooey center, reheat individual bites in the microwave for 10-15 seconds.
- Serve these delightful bites with a dollop of whipped cream or a drizzle of chocolate sauce for an extra decadent touch.
- To prevent overmixing and tough cheesecakes, gently fold in the dry ingredients until just incorporated—a few lumps are perfectly fine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American