Step 1: Prepare the Crust
Preheat the oven:
Preheat your oven to 325°F (165°C). Line a mini muffin tin with paper liners or grease it well.
Mix the crust ingredients:
In a bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Form the crust:
Press about 1–2 teaspoons of the crust mixture into the bottom of each muffin cup. Press down firmly to form a compact layer.
Bake the crust:
Bake the crust for 5 minutes, then set aside to cool while preparing the filling.
Step 2: Make the Cheesecake Filling
Mix cream cheese and sugar:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add remaining ingredients:
Mix in the vanilla extract, egg, and sour cream until the filling is well combined and smooth.
Fill the cups:
Spoon the cheesecake mixture evenly over the cooled crusts, filling each cup almost to the top.
Bake:
Bake for 12–15 minutes, or until the centers are set and no longer jiggly. Allow the cheesecake bites to cool completely, then refrigerate for at least 2 hours.
Step 3: Coat with Chocolate
Melt the chocolate:
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring after each, until smooth.
Dip the cheesecake bites:
Remove the cheesecake bites from the muffin tin. Dip each bite into the melted chocolate, covering completely. Use a fork to lift them out and let the excess chocolate drip off.
Set the coating:
Place the chocolate-covered bites on a parchment-lined
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