Chocolate Covered Cheesecake Bites Recipe

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!

Prep Time45

Cook Time50

Cooling Time4

Total Time5 35

Servings: cheesecake bites

Chef: Jessica Randhawa

Ingredients

FOR THE CRUST:

▢ 9 whole graham cracker sheets
▢ ½ cup butter - melted (1 stick)

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 8x8-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.

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.

Originally published January 23, 2017

Nutrition

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