Chocolate Covered Cheesecake Bites are made with mini bite-size pieces of cheesecake covered in a delicious chocolate shell coating. They are the perfect party treat!
Mini Cheesecake Bites
There are so many reasons why the world needs more of these chocolate covered cheesecake bites right now. For starters, it’s the holidays! And these (perfect for social distancing) bite-size cheesecake bites are so delicious. So much better than serving each guest a giant piece of cheesecake, they allow people to get a taste before fully committing. I mean, I don’t know about you guys, but sometimes (almost always) I like to sample the goods before going all in. This allows us to do just that and hopefully prevents some unnecessary waste in the process.
As you may imagine, they’re great for parties, holidays, special occasions, or just whenever. I love having one after lunch and one after dinner – they’re the perfect sweet ending (and they’re also fantastic with coffee).
Although they require some time and patience to prepare, the finished product is SO worth it!
How to Make Chocolate Covered Cheesecake Bites
- Make the graham cracker crust.
- Bake the craham cracker crust until golden.
- Make the cheesecake filling.
- Add the cheesecake filling to the pan with the partially baked graham cracker crust and bake until set.
- Remove from the oven and cool in the refrigerator or freezer for at least 3-4 hours.
- Cut the cheesecake into 36 mini bite-size pieces.
- Melt the chocolate with coconut oil.
- Dip each cheesecake bite in the chocolate to coat. Set aside in the refrigerator until set.
Scroll down to the recipe card at the bottom of the post for the full instructions and ingredient list.
Recipe Tips and Tricks
- The cheesecake bites must be cold before dipping into the warmed chocolate.
- The cheesecakes bites (that have not yet been coated in chocolate) may start to soften as they sit out at room temperature. For best results, work in batches, leaving some in the freezer until you are ready to dip them in the chocolate.
- The chocolate may start to solidify mid-way through dipping the cheesecake bites. Simply return to the microwave, reheating at 15-second intervals, stirring between each.
- Make this recipe up to 3 days ahead of time!
Have you tried making this chocolate covered cheesecake bite recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Chocolate Covered Cheesecake Bites
Ingredients
FOR THE CRUST:
- 9 whole graham cracker sheets
- ½ cup butter - melted (1 stick)
FOR THE FILLING:
- 16 oz cream cheese - room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
FOR THE CHOCOLATE COATING:
- 16 ounces semi-sweet chocolate
- 4 tablespoon coconut oil
Instructions
For the Crust
- Preheat the oven to 350°F. Line an 8×8-inch baking sheet with foil or parchment paper (I like to measure and cut two sheets of parchment paper, leaving enough so that the extra hangs off the side).
- Transfer the graham cracker sheets to a blender or food processor and pulse until completely crumbled (it should resemble sand). Transfer to a small bowl and combine the crushed graham cracker crumbs with the melted butter.
- Transfer the graham cracker mixture to the prepared pan. Press the mixture into the bottom, using your fingertips to spread it evenly along the bottom.
- Bake for 10 minutes, or until light and golden. Remove from the oven and reduce heat to 325°F.
For the Filling
- Use an electric mixer to beat together the cream cheese and sugar until smooth and fluffy, approximately 2-3 minutes. Turn mixer on low ad add the sour cream, eggs, vanilla, flour, and salt. Continue to beat until just combined- do not overmix!
- Pour the cheesecake filling over the prepared crust and smooth out the top with a small rubber spatula. Bake at 325°F for approximately 40 minutes or until cheesecake is slightly puffed up and the center is set.
- Remove from the oven and allow it to cool completely on a wire rack before transferring to cool completely in the refrigerator overnight OR in the freezer for 3 hours (the cheesecake needs to be firm and COLD or the chocolate will not set).
For the Chocolate Coating:
- After the cheesecake has had time to cool (or freeze), carefully lift the cheesecake out of the pan and gently peel away the paper or foil. Use a sharp knife and cut the cheesecake into 36 bite-size squares.
- Cover a large baking sheet with parchment paper.
- Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1-2 minutes, stirring every 30 seconds, until fully melted and smooth. One at a time, dip the cheesecake squares into the melted chocolate, let the excess chocolate drip off, and carefully transfer to the baking sheet to set. Repeat for all cheesecake squares. Drizzle the top of each cheesecake bite with melted dark (or white) chocolate and dust with powdered graham cracker, if desired.
- Allow all of the chocolate-covered cheesecake bites to set in the refrigerator for at least one hour before serving.
Jessica’s Notes
- If the non-coated cheesecakes bites start to soften from sitting out, leave them in the freezer until ready to dip in the chocolate, working in batches.
- Have fun and try this recipe with all your favorite cheesecake and chocolate combinations including oreo, peppermint, raspberry, white chocolate, etc.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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