Ingredients
- 1 cup crushed chocolate graham crackers
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
- 1/4 cup heavy cream
- 1 large egg
- Pinch of salt
Feel free to substitute the semisweet chocolate chips with dark chocolate if you prefer a more intense flavor, or use gluten-free graham crackers for a gluten-free version. I love how adaptable this recipe is to different dietary needs.
Instructions
- Preheat your oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated.
- Press about a tablespoon of the graham cracker mixture into the bottom of each muffin liner to form the crust. My mom always taught me to use the bottom of a glass to press the crust evenly.
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Gradually add the melted chocolate chips and heavy cream, mixing until fully incorporated.
- Add the egg and a pinch of salt, mixing just until combined. Be careful not to overmix, as it can cause cracks in the cheesecake.
- Divide the cheesecake mixture evenly across the muffin tins, filling each liner almost to the top.
- Bake for 18-20 minutes, or until the centers are set. Remember, they may look slightly wobbly in the center, but will firm up as they cool.
- Let the cheesecake bites cool in the pan before transferring to the refrigerator. Chill for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International