Dark Chocolate Cheesecake Bites
These irresistible little desserts feature classic cheesecake laced with dark chocolate. And because they are sized for one, the sweet treats are a great choice when you’re entertaining a crowd. They bake to creamy perfection in our specially designed pan, which includes a removable bottom in each well.
Ingredients:
For the crust:
- 3/4 cup (3 oz./90 g) graham cracker crumbs (from about 7 crackers)
- 1 Tbs. sugar
- 2 Tbs. unsalted butter, melted
- 1/2 tsp. kosher salt
For the filling:
- 2 oz. (60 g) bittersweet chocolate, coarsely chopped
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 1 lb. (500 g) cream cheese, at room temperature
- 1 cup (8 oz./250 g) sugar
- 4 eggs, at room temperature
- 2 tsp. vanilla extract
- 1/2 cup (4 oz./125 g) sour cream, at room temperature
- 1/2 tsp. kosher salt
Directions:
Preheat an oven to 350°F (180°C). Grease a 12-well mini cheesecake pan with removable bottoms for each well with nonstick cooking spray.
To make the crust, in a bowl, stir together the graham cracker crumbs, sugar, melted butter and salt until evenly combined. Divide the mixture evenly among the wells of the pan, using about 2 tsp. of the mixture for each well, pressing it evenly into the bottom. Bake until lightly browned and set, about 5 minutes. Transfer the pan to a wire rack and let cool completely.
To make the filling, place the chocolate in a small heatproof bowl. In a small saucepan over medium heat, warm the cream just until it comes to a simmer. Pour the hot cream over the chocolate and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is smooth. Let stand until cooled to room temperature.
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium-high speed until smooth and creamy, about 3 minutes. Add the sugar, eggs, vanilla, sour cream and salt and beat until well combined, about 2 minutes. Divide the filling evenly among the wells of the pan. Drizzle about 1 tsp. of the melted chocolate on top of each cheesecake bite and use a toothpick to make chocolate swirls in the cheesecake mixture.
Bake until the cheesecake bites are set, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate for at least 2 hours or up to overnight. Remove the cheesecakes from the pan and serve. Serves 12.
Williams Sonoma Test Kitchen
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$49.95
