Mocha Cheesecake Bites

Mocha Cheesecake Bites are rich, creamy, and perfectly portioned desserts that combine the indulgence of cheesecake with the bold flavors of coffee and chocolate. These bite-sized treats are ideal for parties, special occasions, or anytime you crave a decadent dessert without committing to a full-size cheesecake.

Each bite has a buttery cookie crust, a smooth coffee-infused cheesecake layer, and a drizzle of chocolate on top. The balance of sweetness and espresso flavor creates a sophisticated taste that coffee and chocolate lovers will adore.

Why I Love This Recipe

I love this recipe because it’s indulgent yet convenient. The mocha flavor adds depth and richness to the classic cheesecake, and the mini portions make it easy to enjoy without feeling guilty. The texture is perfectly creamy, and the cookie crust adds a satisfying crunch.

These cheesecake bites are also visually appealing—perfect for serving at gatherings, gift-giving, or even just as a treat to enjoy at home. They combine elegance, flavor, and ease in a single bite.

Why It’s a Must-Try Dish

• Rich, creamy, and full of coffee and chocolate flavor.
• Easy to serve and perfect for portion control.
• Makes a sophisticated dessert for parties and gatherings.
• No need to bake a full-size cheesecake, yet the taste is just as indulgent.
• Highly customizable with toppings and crust choices.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Chilling Time: 2–3 hours
• Total Time: 3 hours
• Servings: 12–16 bites
• Course: Dessert
• Cuisine: American / Bakery
• Estimated Calories: 200–250 per bite

Ingredients

For the Crust:

• 1 cup chocolate cookie crumbs (Oreos or chocolate graham crackers)
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon instant coffee granules dissolved in 1 teaspoon hot water
• 2 tablespoons cocoa powder

For the Chocolate Drizzle:

• 2 oz semi-sweet chocolate, melted
• 1 teaspoon heavy cream (optional)

Cooking Directions

1. Preheat oven: Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
2. Prepare crust: In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press about 1 tablespoon of mixture into the bottom of each muffin cup to form a crust.
3. Mix cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add egg, sour cream, and vanilla extract. Mix until fully incorporated. Stir in dissolved coffee and cocoa powder until smooth.
4. Fill muffin cups: Spoon cheesecake mixture over the crust in each cup, filling nearly to the top. Smooth the tops with a spatula.
5. Bake: Bake for 20–25 minutes, or until the edges are set but the centers are slightly jiggly. Remove from oven and let cool to room temperature.
6. Chill: Refrigerate for at least 2 hours until fully set.
7. Add chocolate drizzle: Melt semi-sweet chocolate (with cream if desired) and drizzle over chilled cheesecake bites before serving.

Step-by-Step Preparation Method

1. Preheat oven to 325°F (163°C) and line muffin pan with paper liners.
2. Combine cookie crumbs, sugar, and melted butter; press into muffin cups.
3. Beat cream cheese and sugar until smooth.
4. Add egg, sour cream, vanilla, dissolved coffee, and cocoa powder. Mix until smooth.
5. Spoon filling over crusts in muffin pan.
6. Bake 20–25 minutes until edges are set. Cool to room temperature.
7. Chill in refrigerator for 2 hours.
8. Drizzle with melted chocolate before serving.

How to Serve

• Serve chilled, straight from the refrigerator.
• Arrange on a dessert platter for parties or gatherings.
• Optionally, top with whipped cream, chocolate shavings, or a sprinkle of cocoa powder.

Recipe Tips

• Use softened cream cheese for a smooth, lump-free filling.
• Dissolve instant coffee in hot water to avoid gritty texture.
• Avoid overbaking; centers should be slightly jiggly when done.
• Press crust firmly to prevent it from crumbling when serving.
• Let chocolate drizzle cool slightly before serving to avoid melting the cheesecake.

Variations

White Chocolate Mocha Bites: Substitute semi-sweet chocolate with white chocolate.
Nutty Twist: Add crushed hazelnuts or almonds to the crust.
Caramel Mocha: Drizzle caramel sauce along with chocolate.
Mint Mocha: Add ½ teaspoon peppermint extract to the filling.
Berry Mocha Bites: Top with fresh raspberries or blueberries for a fruity twist.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Special Equipment Needed

• 12-cup muffin pan
• Paper liners
• Mixing bowls
• Electric mixer or hand whisk
• Spatula
• Small microwave-safe bowl for melting chocolate

FAQ

Q: Can I use brewed coffee instead of instant coffee?
Yes, use 1 tablespoon strong brewed coffee, cooled. Reduce liquid in other ingredients slightly.

Q: Can I make these bites vegan?
Yes, use vegan cream cheese, vegan butter, and a flax egg or egg substitute.

Q: Can I use a different crust?
Yes, graham crackers, gingersnaps, or almond flour crusts work well.

Q: How do I prevent cracking on top?
Bake at a moderate temperature and avoid overmixing the batter.

Q: Can I make them ahead of time?
Yes, prepare and chill for up to 2 days in advance. Add chocolate drizzle just before serving.

Conclusion

Mocha Cheesecake Bites are an indulgent, coffee-infused treat that’s perfect for any occasion. With a creamy filling, chocolate crust, and rich chocolate drizzle, these mini desserts are both elegant and delicious. Quick to make, easy to serve, and fully customizable, these bites are a must-try for coffee, chocolate, and cheesecake lovers alike.