The idea for this recipe happily popped into my head unexpectedly last week, much like finding forgotten money in your pocket. The thought of bite-sized bits of cheesecake drowned in a smooth, snappy chocolate coating made my mouth water. Remember the recipe for homemade chocolate-shell ice cream topping I published weeks ago? That’s what coats these cheesecake bites. Each cheesecake bite is like an escape to textural heaven. You can’t eat just one!
Taste: Sweet, tangy, chocolatey.
Texture: The contrasting textures are the very best part of this recipe. The graham cracker crust is buttery yet crunchy, the cheesecake is lusciously rich and the chocolate coating is smooth with a snap.
Appearance: The chocolate is perfectly smooth and when you bite inside you see the layers of cheesecake and crust.
Ease: Even with the extra step of dipping in chocolate, this recipe is still easier than a regular, full-size cheesecake (no needing to worry about cracks).
Pros: Such a wonderful array of flavors and textures, plus anything bite-sized is adorable.
Would I make this again? Oh, I most definitely will. Even though my boyfriend told me to never make these again, but that was only because they’re so addicting.
Chocolate Covered Cheesecake Bites
Adapted from Taste of Home
Makes about 36 squares
For the crust:
- 1 cup graham cracker crumbs (from 1 sleeve or 9 crackers)
- 1 stick butter, melted and cooled
For the filling:
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
For chocolate coating:
- 15 ounces semi-sweet chocolate (about two heaping cups of chocolate chips)
- 4 tablespoons virgin coconut oil
To make crust:
Preheat oven to 350 degrees F. Line an 8×8 square baking dish with foil and spray with non-stick cooking spray.
In a small bowl combine graham cracker crumbs and butter. Press mixture evenly into prepared pan. Bake 8-10 minutes, or until light golden and fragrant. Reduce heat to 325 degrees F.
To make filling:
Using an electric mixer, beat cream cheese and sugar until smooth, 2-3 minutes. Add in sour cream, eggs, and vanilla and beat until just combined. Pour mixture over crust and bake for 35-40 minutes, or until cheesecake is slightly puffed and center is set. Cool completely on a wire rack. Refrigerate until chilled, at least two hours. Freeze 8 hours or overnight.
Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into bite-size squares. If squares become too soft, freeze until chilled again.
Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1-2 minutes, stirring every 20 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in melted chocolate mixture. Let excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate or freeze until chocolate is set. Store squares in an airtight container in the fridge or freezer.