Oh boy do I have a treat for you today. I’ve basically taken one of the most beloved desserts and turned it into candy! I love that I get to do such things for my job. It rarely feels like work, only when I have to do dishes a billion times a day. These cheesecake bites were actually the very first baking recipe I tested out in our new kitchen! Even though our new kitchen is smaller, I find it to be much more functional. I don’t have to pace ten steps just to reach the sink anymore (our old kitchen was very wide and open). It actually kind of reminds me of our little work stations in culinary school! Sometimes smaller is better, just like with these cheesecake bites!
Who doesn’t love cheesecake? It’s even better when it’s bite-sized and covered in chocolate! These popable Chocolate Covered Cheesecake Bites are the perfect party food for any occasion. They’re positively addicting and will vanish in about 2 seconds flat. I love that you can’t tell what’s inside, they look like a regular ole’ chocolate bite or bonbon type of dessert but the homemade cheesecake is such a fun surprise! The combination of flavors and textures is fantastic.
By the way, the crust in this recipe is VERY buttery so it stays cohesive and doesn’t crumble as you dip the bites in the chocolate. Also, make sure your bites are as cold as possible before dipping for best results!
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Taste: The tangy cheesecake paired with the sweet chocolate is a perfect match.
Texture: Just wow. Buttery crunchy graham cracker crust + thick, luscious and rich cheesecake + thin snappy chocolate coating = bliss.
Ease: Super easy, just a bit messy and requires some patience.
Appearance: Absolutely adorable.
Pros: Fun bite-sized twist on a classic dessert. These will be gone in about 5 seconds flat at any party.
Would I make this again? I’ve made this recipe multiple times!
How to make Chocolate Covered Cheesecake Bites
Yield: 36 bites
Prep Time: 20 minutes
Cook: 4 hours 10 minutes
The key to beautiful, easy-to-dip bites is to make sure they’re as cold as possible. If they warm up too much pop them back in the freezer until they’re firm and frozen again.
For the crust:
9 whole graham crackers
1 stick (4 ounces) unsalted butter, melted
For the filling:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon fine sea salt
For the chocolate coating:
16 ounces semisweet chocolate
4 tablespoons coconut oil
To make crust:
Preheat oven to 350 degrees F. Line an 8 by 8-inch 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 for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.
To make filling:
Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that’s fine.
Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
To coat in chocolate:
Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 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 to 2 minutes, stirring every 30 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 the melted chocolate. Let the excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.
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