Mini Cheesecake Bombs
Make delicious Mini Cheesecake Bombs with a creamy filling and chocolate truffle center. These easy individual desserts feature a graham cracker crust and bake in just 20 minutes.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- muffin tin
- electric mixer
- spatula
- oven
- wire rack
- butter knife
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 0.25 cup granulated sugar
Filling
- 16 ounces cream cheese softened to room temperature
- 0.5 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 0.5 cup sour cream at room temperature
- 12 chocolate truffles or chocolate candies
- cooking spray
Instructions
- Preheat your oven to 325°F and generously spray a 12-cup muffin tin with cooking spray to prevent sticking.
- Make the crust by combining graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl until the mixture resembles wet sand and holds together when pressed.
- Press about 2 tablespoons of the crumb mixture firmly into the bottom of each muffin cup, using a small glass or spoon to create an even, compact layer.
- Beat the softened cream cheese and 1/2 cup sugar with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes, scraping down the sides as needed.
- Add eggs one at a time, mixing just until incorporated after each addition, then blend in the vanilla extract and sour cream until the batter is smooth and uniform.
- Pour the cheesecake batter over the prepared crusts, filling each cup nearly to the top, then press one chocolate truffle into the center of each until submerged.
- Bake for 18-22 minutes until the edges are set but the centers still jiggle slightly when the pan is gently shaken.
- Let the cheesecakes cool completely in the pan on a wire rack before carefully removing them with a butter knife – they will firm up as they cool.
Notes
Let the cheesecakes cool completely in the pan for easiest removal.