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Chocolate Covered Cheesecake Bites

Chocolate Covered Cheesecake Bites: Indulgent Bliss Awaits

Indulge in these irresistible Chocolate Covered Cheesecake Bites that combine creamy cheesecake with a crunchy chocolate shell.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 36 bites
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use any crispy cookie crumbs like Oreo or ginger snaps.
  • 4 tablespoons Unsalted Butter Substitution: Margarine can be used if desired.
Cheesecake Filling
  • 8 ounces Cream Cheese Use softened cream cheese for easier mixing.
  • 1/2 cup Sour Cream Substitution: Greek yogurt can be used for a lower-fat alternative.
  • 3/4 cup Sugar For a healthier version, consider using a sugar substitute.
  • 2 Eggs Ensure eggs are at room temperature for best results.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for a more robust flavor.
Chocolate Coating
  • 1 cup Semi-Sweet Chocolate Chips Substitution: Milk or dark chocolate can be used for different flavors.
  • 1 tablespoon Coconut Oil Use refined coconut oil for a neutral taste.

Equipment

  • Mixing Bowl
  • Electric mixer
  • 8-inch Square Pan
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8-inch square pan with aluminum foil. Spray the foil with non-stick cooking spray.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter until the texture resembles wet sand. Press this mixture into the bottom of the prepared pan.
  3. Bake the crust for 5-6 minutes until light golden brown. Let it cool completely.
  4. Beat softened cream cheese with an electric mixer until smooth. Gradually add sour cream, sugar, eggs, and vanilla extract, mixing until fully combined.
  5. Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 35-40 minutes until set but slightly jiggly in the center. Let it cool completely and freeze for at least 3 hours.
  6. After chilling, lift the cheesecake out of the pan using the foil edges, remove foil, and cut the cheesecake into 36 small squares.
  7. In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Microwave until smooth and melted.
  8. Dip each cheesecake square into the melted chocolate, allowing excess to drip off before placing them on a lined baking sheet.
  9. Refrigerate the bites for about 30 minutes, until the chocolate has fully set.

Nutrition

Serving: 1biteCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 5gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Ensure the cheesecake is completely cool before freezing to maintain its structure and flavor. Use high-quality chocolate chips for the best flavor profile.

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