Description
Decadent cheesecake bites with a surprise filling—mini chocolate ganache centers wrapped in creamy cheesecake and topped with graham cracker crumbs.
Ingredients
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 2 oz semisweet chocolate
- 2 tbsp heavy cream
- ¼ cup graham cracker crumbs
Instructions
- Line a mini muffin tin with paper liners.
- Melt chocolate with heavy cream until smooth; cool and form into small balls.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add egg and mix just until combined.
- Fill each liner halfway with cheesecake mixture.
- Press one chocolate ball into the center of each.
- Top with more cheesecake mixture to cover filling.
- Sprinkle with graham cracker crumbs.
- Bake at 325°F (163°C) for 15‑18 minutes, until edges set.
- Cool completely, then chill at least 2 hours before serving.
Notes
- Use full‑fat cream cheese for best texture.
- Let ganache centers cool slightly to prevent sinking.
- Store in airtight container in refrigerator up to 5 days.
- Freeze extras and thaw in fridge before serving.