Description
These Crunch Cheesecake Bites are adorable mini desserts featuring a chocolate cookie crumb crust topped with a creamy cheesecake filling and finished with a crispy chocolate-coated rice cereal topping. Perfect as an easy-to-make party dessert, they combine smooth, rich cheesecake with a satisfying crunch.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate sandwich cookie crumbs
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Topping
- 1 cup chocolate coated crispy rice cereal
- 1 cup semi sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare crust: Preheat the oven to 325°F and line a mini muffin tin with paper liners. In a bowl, mix the chocolate sandwich cookie crumbs thoroughly with the melted butter until the crumbs are evenly moistened. Press approximately 1 tablespoon of this mixture into the bottom of each muffin liner to create the crust layer.
- Make cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the vanilla extract and blend well. Beat in the eggs one at a time to ensure even incorporation. Finally, fold in the sour cream gently until the batter is fully combined and smooth.
- Bake cheesecake bites: Spoon the cheesecake batter over the prepared crusts, filling each muffin cup about three quarters full. Bake the mini cheesecakes for 15 to 18 minutes, or until the centers are set but not browned. Remove from the oven and allow the bites to cool completely at room temperature. Once cooled, refrigerate them for at least 2 hours to firm up.
- Prepare chocolate crunch topping: Melt the semi sweet chocolate chips together with the coconut oil in the microwave in 20-second intervals, stirring thoroughly between each interval until the mixture is smooth and fully melted. Stir the chocolate coated crispy rice cereal into the melted chocolate until coated evenly.
- Finish the bites: Spoon a small amount of the chocolate and crispy rice cereal mixture over each chilled cheesecake bite. Allow the topping to set before serving for a delightful crunchy finish.
Notes
- For extra flavor, add a pinch of salt to the chocolate topping when melting.
- You can substitute the semi sweet chocolate chips with milk chocolate or dark chocolate chips based on your preference.
- Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days to maintain freshness.
