These chocolate hazelnut cheesecake bites turn a muffin tin into a batch of mini cheesecakes with a crisp cookie base and a creamy, chocolatey center.
Each bite bakes for just over 20 minutes, then chills briefly before it gets a swirl of whipped cream, mini chips, and fresh strawberries. They are easy to portion, easy to carry, and ideal when you want a sweet finish without cutting a large cake.
Table of Contents
Why This Chocolate Hazelnut Cheesecake Bites Recipe Works
Using a muffin tin gives every guest a single serving and cuts the baking time far below a full sized cheesecake. The batter needs only a handful of ingredients and mixes smooth in one bowl.
Chocolate hazelnut spread adds sweetness, fat, and flavor all at once, so the filling needs just a bit of sugar. A short crust bake keeps the cookie base crisp under the creamy center.
Ingredients for Chocolate Hazelnut Cheesecake Bites
- 18 chocolate sandwich cookies, finely crushed
- 3 tablespoons unsalted butter, melted
- 8 ounces low fat cream cheese, room temperature
- 1/2 cup low fat sour cream
- 3/4 cup chocolate hazelnut spread
- 2 large eggs
- 2 tablespoons granulated sugar
- 1/4 cup mini chocolate chips for topping the filling
- Fresh whipped cream for serving
- Mini chocolate chips for garnish
- Sliced strawberries for garnish
Cookie base. Fine crumbs mixed with melted butter pack tightly and hold together as you lift each bite out of the liner.
Cream cheese. Soft cream cheese blends smoothly and keeps the filling free of lumps.
Sour cream. It loosens the filling slightly and adds tang to balance the sweet spread.
Hazelnut spread. This is the main flavor, so choose a smooth spread that stirs easily into the batter.
Eggs. Two eggs set the filling just enough to hold its shape without turning dense.
How to Make Chocolate Hazelnut Cheesecake Bites
1. Prep the tin Heat the oven to 350 degrees F, line a 12 cup muffin tin with paper liners, and lightly coat the liners with nonstick spray.
2. Make the crumb base Pulse the cookies with the melted butter in a food processor until the mixture looks like damp sand.
3. Press and pre bake Spoon about 1 heaping tablespoon of crumbs into each liner, press firmly, and bake 5 to 6 minutes. Let the bases cool.
4. Mix the filling Beat the cream cheese, sour cream, hazelnut spread, eggs, and sugar until smooth, scraping the bowl once.
5. Fill the cups Divide the filling among the liners, filling each almost to the top, and scatter the mini chips over the tops.
6. Bake the bites Bake 20 to 22 minutes, until the tops look slightly cracked and the centers are set. Cool in the pan for 5 minutes.
7. Chill and decorate Refrigerate at least 1 hour, then top each bite with whipped cream, mini chips, and a strawberry slice before serving.
How to Serve Chocolate Hazelnut Cheesecake Bites
Arrange the bites on a platter and add whipped cream and strawberries just before guests arrive. They pair well with a plate of thick bakery chocolate chip cookies and a tray of fudgy chocolate chunk brownies for a full chocolate spread. Frost a few cupcakes with creamy chocolate buttercream frosting for guests who want a larger treat, and add small cups of dark chocolate mousse for a lighter option. Offer coffee, milk, or sparkling water alongside.
How to Store and Reheat Chocolate Hazelnut Cheesecake Bites
Refrigerate the bites in an airtight container for up to 3 days, keeping the whipped cream and strawberries separate until serving. For longer storage, freeze plain bites on a tray, move them to a freezer bag, and keep them for up to 1 month. Thaw in the refrigerator for about 3 hours. Serve them chilled, and never leave them out longer than 2 hours at room temperature, since the filling contains dairy and eggs.
Tips and Variations for Chocolate Hazelnut Cheesecake Bites
Use liners. Paper liners let you lift each bite out without breaking the crust.
Cool before chilling. Let the bites rest 5 minutes in the pan so they firm up without sinking.
Warm the spread. Microwave the spread for 10 seconds if it feels stiff so it blends smoothly.
Add crunch. Mix 2 tablespoons chopped toasted hazelnuts into the crumb base for extra texture.
Top at the end. Add whipped cream and fruit at the last minute so they stay fresh and neat.
Check the tops. Remove the tin when the tops look set with fine cracks and the centers barely move.
Use a scoop. A cookie scoop fills the liners evenly and keeps the tin neat.
Handle eggs safely. Bake until set and chill promptly, as explained in the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Chocolate Hazelnut Cheesecake Bites
How do I tell when chocolate hazelnut cheesecake bites are baked?
The tops look slightly cracked and the centers no longer wobble when you gently shake the tin.
Can I make chocolate hazelnut cheesecake bites ahead?
Yes. Bake and chill them up to 2 days ahead, then add the toppings just before serving.
Can I freeze chocolate hazelnut cheesecake bites?
Yes. Freeze them plain for up to 1 month and thaw in the refrigerator.
Can I use full fat cream cheese?
Yes. Full fat cream cheese makes a richer, denser filling and may need a minute or two more in the oven.
What can I use instead of strawberries?
Raspberries, chopped hazelnuts, or a drizzle of melted chocolate all work well.
Mini Chocolate Hazelnut Cheesecake Bites with Cookie Crust
Equipment
- muffin tin
- paper liners
- Food processor
- Hand mixer
Ingredients
Main Ingredients
- 18 chocolate sandwich cookies finely crushed
- 3 tbsp unsalted butter melted
- 8 oz low fat cream cheese room temperature, 1 brick
- ½ cup low fat sour cream
- ¾ cup chocolate hazelnut spread
- 2 large eggs
- 2 tbsp granulated sugar
- ¼ cup mini chocolate chips for topping the filling
- ½ cup whipped cream for serving
- 2 tbsp mini chocolate chips for garnish
- 6 strawberries sliced, for garnish
Instructions
Cooking
- Make the bases. Crush the cookies with the butter, press into 12 lined muffin cups, and bake at 350 degrees F for 5 to 6 minutes. Cool briefly.
- Blend the filling. Beat the cream cheese, sour cream, hazelnut spread, eggs, and sugar on medium until completely smooth.
- Fill and top. Spoon the filling almost to the top of each liner and sprinkle each with a few mini chocolate chips.
- Bake until set. Bake 20 to 22 minutes until the tops show fine cracks. Rest in the pan 5 minutes.
- Chill and garnish. Refrigerate at least 1 hour, then add whipped cream, mini chips, and a strawberry slice to each bite.
