Mini Chocolate Hazelnut Cheesecake Bites with Cookie Crust
Mini cheesecakes baked in a muffin tin with a chocolate cookie crust and a creamy chocolate hazelnut filling.
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.
Notes
Substitutions: Use full fat cream cheese and sour cream for a richer filling, or swap the cookie crumbs for graham crumbs.
Tips: Press the crumbs firmly and keep the oven rack in the center for even baking.
Storage: Refrigerate up to 3 days or freeze plain bites up to 1 month.