Step 1: Prep Your Oven and Equipment

• Preheat your oven to 325°F (163°C).
• Line a 24-cup mini muffin tin with mini paper liners.
• Place the muffin tin on a baking sheet for easy handling.

Step 2: Make the Crust

1. In a small bowl, combine 1 cup graham cracker crumbs, 3 tbsp melted butter, and 1 tbsp sugar (optional).
2. Mix until the texture is like wet sand.
3. Spoon about 1 teaspoon of the crust mixture into each liner.
4. Press down firmly using the back of a spoon or your fingers to pack the crust tightly.
5. Bake for 5–6 minutes.
6. Remove from oven and let cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat 16 oz softened cream cheese using a hand or stand mixer until smooth and creamy.
2. Add 1/2 cup granulated sugar and beat until well combined.
3. Add 2 eggs, one at a time, beating well after each addition.
4. Mix in 1 tsp vanilla extract.
5. Melt 1 cup chocolate chips in the microwave or using a double boiler. Let cool slightly.
6. Slowly pour the melted chocolate into the cream cheese mixture and blend until smooth and uniform.

Step 4: Assemble and Bake

1. Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top.
2. Gently tap the muffin tin on the counter to remove air bubbles.
3. Bake at 325°F for 14–16 minutes, or until the centers are just set.
4. Let the bites cool in the pan for 10 minutes, then transfer to a wire rack.
5. Refrigerate for at least 2 hours or overnight for best results.

Step 5: Add Toppings and Serve

• Once chilled, top your mini cheesecake bites with your choice of:

• Chocolate ganache drizzle
• Whipped cream swirls
• Fresh berries
• Crushed nuts or sprinkles