Chocolate Covered Cheesecake Bites

Yield: 36 bites

Prep Time: 20 minutes

Cook: 4 hours 10 minutes

Tessa Arias

Chocolate Covered Cheesecake Bites are the ultimate party food – nothing can beat this rich and flavorful bite-sized dessert. Be warned: these won’t last!

Jump to recipe!

These will not last long!! They're the PERFECT party food!

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!
These are TO DIE FOR!! They go fast everytime!
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!

These are TO DIE FOR!! They go fast everytime!

Making Chocolate Covered Cheesecake Bites Recipe
How to make Chocolate Covered Cheesecake Bites

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These are TO DIE FOR!! They go fast everytime!

Recipe Rundown

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.
Cons: None!
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.

Adapted from Taste of Home

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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34 Responses to “Chocolate Covered Cheesecake Bites”

  1. #
    Kathy R. — May 1, 2015 at 8:15 am

    Thank you so much, Tessa! These are the ‘perfect’ dessert for me! Printed this recipe out and it’s on my ‘to-make’ list. YUM!!

  2. #
    Jessica the Baker — May 1, 2015 at 8:17 am

    This is such a great idea! I can only imagine how delicious these cheesecake bites are! Pinned!

  3. #
    Jessica @ Citrus Blossom Bliss — May 1, 2015 at 8:55 am

    I’m loving mini desserts right now! I feel much less guilty eating three or four mini cheesecake bites than a whole slice sometimes. These look so good, I probably wouldn’t be able to stop at just one!

  4. #
    Cheryl — May 1, 2015 at 9:39 am

    Hi! Do u have a grams conversion for this recipe? I would really love to try out this lovely recipe! Thank you!

  5. #
    Gaby — May 3, 2015 at 5:51 am

    You’re killing me with these cheesecake bites! I’m drooling!!!

  6. #
    Robin — May 5, 2015 at 8:24 am

    Could I use plain nonfat greek yogurt in place of the sour cream?

    • #
      Tessa — May 5, 2015 at 12:53 pm


  7. #
    Amanda — May 7, 2015 at 5:28 pm

    So I was in a hurry and didn’t read the directions as I went…. Is it really bad if it’s over mixed?

  8. #
    Lushy — May 20, 2015 at 9:55 am

    I just finished making it. Finally done. But it didn’t come out as nice as Tessa’s. But it’s delicious.

  9. #
    Lushy — May 20, 2015 at 10:04 am

    I had a hard time dipping the squares in the choc. I used a toothpick to hold the bites for dipping and was left with a hole. Can u pls tell me how to do it, for next time. Thanks

    • #
      Tessa — May 20, 2015 at 1:53 pm

      If I use a toothpick I will usually set the cheesecake bite down after it’s been dipped and slowly slide the toothpick out. The melted chocolate will fill the hole. Or you could use a fork or chocolate dipping fork found at any baking supply store 🙂

  10. #
    Mita — May 27, 2015 at 11:56 am

    I can’t wait to make these! Is there an appropriate substitute for the coconut oil? I don’t usually have it around the kitchen. Thanks!

    • #
      Tessa — May 27, 2015 at 4:27 pm

      Coconut oil is really the best because it allows the chocolate to harden beautifully. The best substitute would be shortening.

  11. #
    Ashley — June 1, 2015 at 6:58 pm

    I used chocolate flavored bark coating, it is located in the baking isle. I worked amazing it also works really well on strawberries!

  12. #
    Tammy — June 15, 2015 at 9:44 pm

    These look fantastic! I have a question. The graham crackers I buy come in sleeves as individual crackers, but I think they sometimes come in “sheets” with several crackers stuck together. Do you mean 9 sheets, or 9 individual crackers?


  13. #
    Maria Kallas — July 24, 2015 at 5:26 pm

    Looks awesome!

  14. #
    Christie — July 24, 2015 at 7:19 pm

    These look so yummy! I want to make them but am allergic to coconut. Is there something I can use to substitute for coconut oil?

    • #
      Tessa — July 26, 2015 at 5:03 pm

      Coconut oil is the best but you can use shortening.

  15. #
    Simone — July 28, 2015 at 1:44 pm

    I have graham cracker crumbs already….how much of it do we need to use to combine with the 4 oz of butter?

  16. #
    Deb Dilbert LeBel — December 3, 2015 at 9:09 am

    I made these and they taste delicious. The cheesecake is the most important part, and it is moist and rich and tangy and just plain yummy. The chocolate coating came out perfectly. My only change was in the dipping. After the first couple of tries with the fork, I decided to just hold them by the crust and dip the tops. Who sees the bottoms anyway. Came out perfect, saved me time and effort too. Needless to say, I think I ( or should I say we, lol) are gonna win the Chelsea MEC employee bake-off this year! I’ll give you most of the credit, Tessa – promise. Thanks!

    • #
      Tessa — December 5, 2015 at 8:52 am

      Awesome, Deb! Glad you were able to make the recipe your own 🙂 Good luck, hope you win!!

  17. #
    Brooke johansen — January 23, 2016 at 9:38 am

    I’m making these later today. So excited!

  18. #
    Melissa — February 14, 2016 at 5:42 pm

    I made these for the company dessert contest and they won! Everyone loved them.

  19. #
    Dana — February 18, 2016 at 8:55 am

    Does this double easily- using a 9×13 pan?

  20. #
    Marisa — March 18, 2016 at 6:03 am

    I love love love this recipe. Have made it twice already and am planning on making it a third time this weekend. I have had trouble dipping the cheesecake and coating the chocolate evenly without making a mess, so like an above comment, I have been just dipping them by holding the bottoms. Any suggestions?

  21. #
    tracey — March 24, 2016 at 2:36 pm

    It says 9 whole graham cracker’s , but the says crumbs, how many cups of crumbs would that be?

  22. #
    Jayne — April 1, 2016 at 9:43 pm

    Did you use caramel??? In btw the crust and filling???? 🙂

  23. #
    jackie — April 12, 2016 at 4:55 pm


  24. #
    Astrid — April 15, 2016 at 11:20 am

    I am going to make these, they look delicious! I have a question, what type of sour cream did you use? There are a lot of types of cream in my country and I don’t want to use the wrong one.


    • #
      Tessa — April 15, 2016 at 11:49 am

      Just standard sour cream, that’s about all we have here!

  25. #
    chris — May 6, 2016 at 5:30 pm

    These look delicious. I was wondering if regular table salt can be used in place of sea salt and if so how much? Thank you!

  26. #
    Davin — May 10, 2016 at 2:19 pm

    Hi, can I use normal cream instead of sour cream?

    • #
      Tessa — May 10, 2016 at 2:49 pm

      I haven’t tried that, but if you give it a go you may want to use just slightly less so as not to create too thin of a batter.

  27. #
    Liz — May 12, 2016 at 12:19 am

    I think I could eat these by the fistfuls!! Great recipe!

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