Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Step 1: Preheat oven to 325 degrees F (165 degrees C). Line a 24-cup mini muffin tin with paper liners.
- Step 2: In a medium bowl, combine chocolate wafer crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- Step 3: In a large bowl, beat cream cheese, sugar, and cocoa powder until smooth. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream.
- Step 4: Spoon the cream cheese mixture over the chocolate crumb crusts, filling each liner almost to the top.
- Step 5: Bake for 18-20 minutes, or until the centers are just set.
- Step 6: Let cool completely in the muffin tin before refrigerating for at least 2 hours.
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- These are best served chilled, but if you prefer a softer cheesecake, let them sit at room temperature for 15-20 minutes before serving.
- Garnish these adorable bites with fresh raspberries or a dusting of cocoa powder for an extra touch of elegance.
- To prevent cracks, avoid overbaking; the centers should still have a slight jiggle when you take them out of the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American