Detailed Directions and Instructions
Prepare the Crust
In a medium bowl, combine 2 cups of chocolate cookie crumbs with 1/2 cup of melted unsalted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a muffin tin lined with paper liners to form the crust. Place the muffin tin in the refrigerator to set.
Make the Cream Cheese Mixture
In a large mixing bowl, beat together 16 oz of softened cream cheese and 1/2 cup of granulated sugar until smooth and creamy. Incorporate 1 tsp of vanilla extract and mix well to combine.
Divide and Flavor the Mixture
Divide the cream cheese mixture in half. Stir 1/2 cup of melted dark chocolate chips into one half until thoroughly mixed. In the other half, add 1/2 cup of caramel sauce, mixing until fully combined.
Layer the Mixtures
Spoon the chocolate cream cheese mixture over the chilled crusts first. Then add the caramel cream cheese mixture on top of the chocolate layer. Using a toothpick, swirl the two mixtures together to create a marbled effect.
Chill the Cheesecake Bites
Refrigerate the muffin tin for at least 2 hours, or until the cheesecake bites are firm to the touch.
Finish and Serve
Before serving, drizzle additional caramel sauce over the top. Garnish with chopped mini chocolate squares and chocolate shavings for added decoration.
Notes
Storage
Keep the cheesecake bites in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Serving Size
This recipe yields 12 servings, perfect for sharing or enjoying throughout the week.
Substitutions
You can use gluten-free chocolate cookie crumbs if needed. Additionally, for a different flavor, consider using white chocolate instead of dark chocolate.
Garnishing Options
Feel free to enhance the presentation with crushed nuts, whipped cream, or additional drizzled chocolate if desired.
