chocolate cheesecake bites

Chocolate Cheesecake Bites are easy cheesecake recipe for delicious bite sized treat, perfect for true chocolate lovers. These cheesecake bites are super simple to make, and they will be a hit at every party. They are extremely addictive, too!

Chocolate Cheesecake Bites

Oreo cookies

unsalted butter-melted

cream cheese-softened

sugar

sour cream-room temperature

vanilla extract

dark or semisweet chocolate –finely chopped

whipped cream

chocolate-melted

Place the rack in a lower third position and preheat the oven to 325 F.

Grease 9&#215;9 inches square pan with baking spray and line with parchment paper leaving large overhand the side so you could easily lift the cheesecake from the pan later.

Place whole Oreo cookies with the filing I a food processor and pulse into fine crumbs.

Add melted butter and whisk with a fork until evenly moistened.

Press the mixture firmly into the bottom of prepared pan and place in the fridge while making the filling.

To make the Oreo Crust:

Melt chopped chocolate in a double broiler or the microwave (place chopped chocolate in a heat-proof bowl and melt in 20 seconds increments, stirring after each increment. Stir until smooth and silky, and then set aside.

In a mixing bowl combine softened cream cheese, vanilla extract, sugar and sour cream. Beat until smooth.

While running your mixer on low speed, add eggs and mix just for a few seconds to combine. Using the rubber spatula scrape down the bottom of the bowl and stir.

Add melted chocolate and mix again on low speed. Do not mix too much after adding the eggs to avoid incorporating to muck air in the mixture or the cheesecake will rise too much, then crack and deflate too much after cooling.

Spread the mixture over the Oreo crust. Tap the pan on the counter a few times to eliminate any air bubbles. Smooth the top and bake. If the top start browning to much tent it loosely with aluminium foil. Bake for about 45-55 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door open, leaving cheesecake in the oven for an hour. Then remove from the oven and cool to a room temperature, then place in the fridge for a few hours, or preferably overnight.

Lift the cheesecake from the pan using paper overhang and place on a cutting board. Using a sharp knife cut in about 1&#215;1 inch bites. If you want a clean cut, wipe the knife with paper towel after each cut. Store in an airtight container in the fridge, up to 1 week, or freeze for longer storage.

Decorate with whipped cream and drizzle with melted chocolate if desired.

To make the Cheesecake Batter:

These Peanut Butter Cheesecake Espresso Martinis are the ultimate showstopping party dessert — creamy chocolate cheesecake and peanut butter whipped cream served in adorable mini martini glasses with a crunchy cookie crust. They're easier than they look: make the components ahead of time, then assemble and chill until you're ready to serve. Each little glass packs a punch of rich, candy bar flavor that guests absolutely will not stop talking about. Perfect for holiday parties, birthdays, or any time you want a make-ahead dessert that feels seriously impressive.

Peanut Butter Espresso Martini Cheesecake Recipe by Tasty

chocolate sandwich cookies

peanut butter candy bars, finely chopped and divided

unsalted butter, melted

oz cream cheese, room temperature

oz semisweet chocolate, melted and slightly cooled

heavy cream

espresso powder

peanut butter

heavy cream, cold

fine sea salt

(2-ounce) mini martini glasses

Piping bag fitted star tip

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Sprinkle the top of each cheesecake generously with the remaining 5 finely chopped candy bars. Serve chilled directly in the mini martini glasses. Cheesecakes can be assembled and refrigerated up to 24 hours in advance; add the candy crumble just before serving.

Place the peanut butter whipped cream into a piping bag fitted with a large star tip. Verify that the whipped cream is thoroughly chilled so it retains its shape; if it has warmed up, refrigerate for 15 minutes prior to piping. Pipe a swirl of the cream into the center of each chilled cheesecake, ensuring a subtle border remains visible around the inner edge of the glass. Chill in the refrigerator for 30 minutes to ensure the peanut butter whipped cream has time to set up.

In a medium bowl, beat the peanut butter, granulated sugar, powdered sugar, vanilla, salt, and cold heavy cream with an electric mixer until stiff peaks form.

Pour the chocolate cheesecake filling evenly into the prepared martini glasses, leaving enough room for the peanut butter whipped cream. About 1 ounce of cheesecake filling per glass. Refrigerate for at least 2 hours, until the chocolate filling is completely set.

Add the heavy cream, espresso powder, and vanilla to the bowl. Beat on medium speed until smooth and fully incorporated.

In a large bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed for 2–3 minutes until the mixture is thoroughly smooth. Pour in the cooled melted chocolate, then beat on low speed just until smooth and combined, being careful not to overmix.

Divide the crust mixture evenly among 24 (2-ounce) mini martini glasses, using about 1 tablespoon per glass. Gently press the crumb mixture into the base of each glass to form an even layer, taking care not to pack it too tightly. Place the glasses on a baking sheet and refrigerate while you prepare the filling.

Add the chocolate sandwich cookies and 5 of the finely chopped candy bars to a food processor. Pulse until finely crushed. Add the melted butter and pulse until the mixture resembles crumbly sand.

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