If we had to describe “small but mighty” with a sweet treat, these cheesecake bites would be it. We love the smooth, creamy and silky texture and how it melts in the mouth. The dark chocolate ganache adds even more depth of flavour. Share these cheesecake bites with a crowd, or have them all to yourself. They’re just too hard to resist! [Go straight to recipe]
Delicious Cheesecake Recipe That’s Perfect for Sharing
Baking for a larger group can be a little tricky at times. It has to suit everyone's palates, be shareable, and must not be overly complicated.
If you’re looking for something to bring to your next gathering, and your oven’s too small to fit bigger batches of Chocolate Chip Muffins or Blueberry Lemon Cake Donuts, this Cheesecake Bites with Dark Chocolate Ganache Recipe might just be what you need as the ultimate crowd-pleaser treat!
This recipe makes up to 64 cheesecake bites (1x 8” by 8” pan), perfect for bringing to a party or gathering. If you’re serving a smaller crowd, just cut them into bigger slices!
They might be bite-sized, but they have all the goodness of a full-sized cheesecake. Smooth, creamy, and covered in chocolate—what could be better than that?
How Do Ingredients Affect Your Cheesecakes?
Cream cheese is the main component in these cheesecake bites. The type of cream cheese you use determines the final texture of your cheesecake.
It’s important to use full-fat cream cheese to get the desired texture. We want them to be creamy and smooth, and they should melt in your mouth.
Beating the cream cheese mixture until light and fluffy can be done using a hand whisk, but a mixer with whisk attachment will require less time and energy. It’s more powerful, so it’ll incorporate more air in less time!
Reduced-fat cream cheese might be a healthier alternative, but it’s better not to skimp on the fat when you’re making a cheesecake!
Egg yolks act as an emulsifier in baked goods, which means that they prevent the ingredients from separating. Egg whites provide volume to your cheesecake, so it will not be too dense. Use room temperature eggs so they will incorporate easily into the cheesecake batter.
Adding a little bit of corn flour into the cheesecake prevents it from cracking. It also helps to get clean edges when you cut the cheesecake into bite-sized pieces.
Making Chocolate Ganache
Don’t get intimidated by the name “ganache”!
It might sound like a fancy baking ingredient, but making chocolate ganache is actually a simple process. You’ll only need to heat some heavy cream and mix it with dark chocolate.
Making ganache requires melting the chocolate completely to make it smooth and silky. To achieve this result, chop up your chocolate finely, especially if you’re using chocolate baking bars. That way, it will melt easily when hot heavy cream is poured on top.
The process is similar to melting chocolate for these Dark Chocolate Chunk Brownies, except that we’re using heavy cream instead of brown butter!
Choose high-quality chocolate for your chocolate ganache because it determines the final taste. You don’t have to use fancy artisan chocolate bars, but it should at least be enjoyable when you eat it on its own.
Topping your cheesecake bites with chocolate ganache is optional, but doing so will add another layer of complexity and decadence to these treats.
All the components in these cheesecake bites complement each other perfectly. The combination of a crunchy base, creamy cheesecake filling, and bittersweet chocolate ganache is extremely addictive!
Important Things To Note When Baking The Cheesecake Bites
Crush the digestives finely.
Crushing the digestive biscuits into very fine pieces will ensure that there will not be any gaps in the crust. These will prevent the cheesecake filling from seeping through the large cracks, and also prevent your crust from breaking too easily when slicing or eating.
Refrigerate/Freeze until completely set and firm.
Waiting for your cheesecake to firm up might feel like ages especially if you can’t wait to dig in, but you should definitely not miss this step! Otherwise, you’ll face a lot of difficulties slicing them into bite-sized pieces if the cheesecake is still soft.
Since the weather is relatively warm in Singapore, it won’t take long for the cheesecake to soften once you take it out of the fridge. Freezing it overnight helps a lot in getting clean slices, but 2 hours is enough if you can’t wait that long.
Alternatives To The Dark Chocolate Ganache Topping
We’re using dark chocolate ganache to top our cheesecake bites, but you can try these alternatives. They’re just as delicious!
- Allow the cheesecake flavour to stand out by omitting the chocolate ganache layer. The sweet and creamy cheesecake already tastes wonderful with the buttery crust!
- Not a fan of dark chocolate? Replace the dark chocolate with your favourite type of chocolate. Milk, white, or even flavoured chocolate will also complement these cheesecake bites nicely.
- For a more refreshing treat, use your favourite fruit jam as a topping.
Watch the video tutorial:
Mini Cheesecake Bites with Dark Chocolate Ganache
yields 8" by 8" cheesecake (64 slices)
70g unsalted butter
225g digestive biscuits
454g cream cheese, room temperature
120g granulated sugar
1/8 tsp salt
2 tbsp corn flour
1 tsp vanilla
2 eggs, room temperature
150g dark chocolate chunks
175g heavy cream
- Line an 8” by 8” baking pan with parchment paper. Watch the tutorial video above to see how it’s done!
- Melt butter in a microwave or pan on low heat. Let it cool.
- Using a glass bottle/cup/rolling pin, crush digestives finely.
- In a medium bowl, mix crushed digestives and cooled melted butter until well incorporated.
- Pour the crust mixture into the lined pan. Using the back of a large spoon, press the mixture down firmly into a firm, even layer. Set the pan aside.
- In a medium bowl, beat cream cheese until light and fluffy using a whisk or hand mixer.
- Add in sugar, salt, corn flour, vanilla, and eggs.
- Mix well until there are little to no lumps. The mixture should be smooth and pourable.
- Place the dark chocolate in a heatproof bowl.
- In another bowl, heat the heavy cream using a microwave or double-boiler. Stir continuously. Do not let it boil.
- Pour the hot heavy cream over the chocolate.
- Let the mixture sit for 2-3 minutes to melt the chocolate, then stir slowly until fully combined.
- Set aside and cool until ready to use.
- Preheat the oven to 160°C.
- Pour the cheesecake filling onto the prepared crust. Tap the bottom of the pan on a table to remove air bubbles.
- Bake for 30 min until just set, checking at 20 min. The filling should jiggle slightly when the pan is shaken gently.
- Cool for 20 minutes, then cover it with cling wrap.
- Freeze until firm, about 2 hours or overnight.
- Pour the prepared ganache all over the frozen cheesecake. Refrigerate for 1 hour or until set.
- Cut into bite-sized pieces or your desired size. Best served chilled. *Alternatively, you may also cut the frozen cheesecake before ganaching each piece.
Storage: Store completely covered/in an airtight container in the fridge for up to 5 days. Serve chilled, or defrosted for 3-5 minutes.
Delicious Cheesecake Recipe That’s Perfect for Sharing
These little bites of decadence will definitely bring delight wherever they’re brought to. Because, let’s face it, no one would ever say no to cheesecakes! Creamy and indulgent, these bites pack so much flavour in one bite—we doubt anyone can stop at one bite!
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!