Chocolate Cheesecake Chunks
Indulge in the rich decadence of Chocolate Cheesecake Chunks, a bite-sized treat that combines a velvety chocolate cheesecake filling with a buttery chocolate cookie crust. Perfect for parties, dessert trays, or an indulgent snack, these irresistible cheesecake squares feature a hint of vanilla, a touch of sour cream for tangy balance, and an optional sprinkle of chocolate chips for added texture. With just 20 minutes of prep time and easy-to-follow steps, these mini cheesecake bites are the ultimate crowd-pleaser. Plus, the chilled, creamy texture pairs beautifully with the satisfying crunch of the cookie crust. Whether you're hosting guests or treating yourself, these Chocolate Cheesecake Chunks will be your new go-to dessert!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreos)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.5 cups Sour cream
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips, melted and cooled
- 2 pieces Large eggs
- 0.5 cups Chocolate chips or chunks (optional, for topping)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a food processor, finely crush the chocolate sandwich cookies into crumbs. Transfer the crumbs to a bowl and mix in the melted butter until well combined.
Press the cookie mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until fully incorporated.
Pour in the melted and cooled chocolate and beat until combined, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
If desired, sprinkle chocolate chips or chunks on top for added texture.
Bake the cheesecake for 35-40 minutes, or until the center is set but still slightly jiggly when gently shaken.
Remove the pan from the oven and let the cheesecake cool completely at room temperature. Then transfer it to the refrigerator and chill for at least 4 hours, or overnight for best results.
Use the parchment overhang to lift the chilled cheesecake out of the pan. Slice into bite-sized chunks using a sharp knife, cleaning the blade between cuts for neat slices.
Serve chilled and enjoy your Chocolate Cheesecake Chunks!
Nutrition Facts
Calories |
4780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.2 g | 416% | |
| Saturated Fat | 178.6 g | 893% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 331.7 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 833 mg | 64% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
