If you’re on the lookout for a dessert that’s irresistibly creamy yet perfectly bite-sized, this Chocolate Cheesecake Bites Recipe is about to become your new favorite. I absolutely love how these little morsels pack the rich, velvety texture of cheesecake wrapped in a crisp, chocolate shell. Trust me, once you try these, you’ll keep coming back for more — they’re just that fan-freaking-tastic.
Why You’ll Love This Recipe
- Bite-Sized Perfection: These are perfect for parties or when you want just a little indulgence without overdoing it.
- Creamy & Decadent: The filling is rich and smooth, thanks to room temp cream cheese and a hint of sour cream.
- Chocolate Coating Magic: Dipping them in melted chocolate and coconut oil creates a shiny, sturdy shell that cracks perfectly when you bite.
- Freezer Friendly: Make ahead stress-free; just pop them into your freezer for anytime cravings.
Ingredients You’ll Need
The ingredients here blend classic cheesecake flavors with a crunchy crust and luscious chocolate cover. I suggest rounding up everything beforehand — it really helps the process flow smoothly.
- Graham Crackers: I like using whole crackers for a nice, crunchy texture when ground into crumbs.
- Unsalted Butter: Melted to bind the crust evenly without overpowering flavors.
- Cream Cheese: Very important that it’s fully softened to room temperature for a lump-free batter.
- Granulated Sugar: Just the right sweetness to balance the tang of cream cheese and sour cream.
- Sour Cream: Adds extra creaminess and a subtle tang.
- Eggs: Room temp helps your cheesecake set without cracking.
- Vanilla Extract: For that warm, comforting note that ties everything together.
- All-Purpose Flour: A tiny bit to stabilize the filling.
- Fine Sea Salt: Balances sweetness and brings out deeper flavors.
- Semisweet Chocolate: My favorite coverage — not too sweet, just right.
- Coconut Oil: Mixed with chocolate to give that perfect shine and smooth dip.
Variations
I’ve tried a few variations of this Chocolate Cheesecake Bites Recipe, and playing around with flavors is part of the fun. Once you get the basics down, you can tailor them to perfectly suit your mood or season.
- White Chocolate Twist: I swapped semisweet for white chocolate once, and my family went crazy for the sweeter, creamier coat.
- Peanut Butter Swirl: Adding a swirl of peanut butter into the cheesecake batter before freezing gives a delightful nutty surprise.
- Vegan Version: I experimented with vegan cream cheese and coconut-based chocolate for a dairy-free option — just remember extra freezing time.
- Berry Boost: Folding in crushed raspberries or blueberries adds gorgeous color and freshness.
How to Make Chocolate Cheesecake Bites Recipe
Step 1: Create the Perfect Crust
Start by preheating your oven to 350°F and line an 8×8-inch pan with foil so the bites lift out easily later. Using a food processor, pulse those graham crackers until they’re finely ground — this is the base that holds everything together. Add melted butter and pulse a few more times until the crumbs look evenly moistened. Press the mixture firmly into your pan; I find using the bottom of a measuring cup really helps to get an even, compact layer. Bake it for about 10 minutes until you smell that warm, toasty aroma, then let it cool completely on a rack. If you’re using a glass dish, it might take a bit longer, so keep an eye on it.
Step 2: Whip Up the Creamy Filling
This part’s where the magic happens. Lower the oven temperature to 325°F. With your electric mixer, beat the cream cheese and granulated sugar for about 3 minutes until it’s fluffy and smooth — don’t rush this step, scraping the bowl helps prevent lumps. On a low speed, add sour cream, eggs one by one, vanilla, flour, and salt, mixing just until combined. Overmixing here can cause cracks, so be gentle. Pour the batter over the cooled crust, then tap the pan against your counter a few times to get rid of air bubbles — this little trick helps keep the cheesecake smooth. Bake for 35-40 minutes until the edges are set and the center slightly jiggles. Cool on a wire rack completely. Once cool, pop it in the freezer for at least 3 hours or overnight to get that firm sliceability.
Step 3: Dip & Chill — The Chocolate Coating
Time for the luscious chocolate coating! Gently lift the cheesecake out by pulling the foil, then carefully peel the foil away. Using a sharp knife, cut the cheesecake into 36 bite-sized squares. If they start to soften, no worries — just pop them back in the freezer to firm up. Melt semisweet chocolate with coconut oil in a microwave-safe bowl, stirring every 30 seconds until silky smooth. Set up parchment paper on a baking sheet so your bites have a place to cool. Dip each square in the chocolate, letting the excess drip back into the bowl before placing on the lined sheet. Once all are dipped, refrigerate until the chocolate sets completely, about 30 minutes. You’ll fall in love with that satisfying snap when biting in!
Pro Tips for Making Chocolate Cheesecake Bites Recipe
- Room Temperature Ingredients: Always use cream cheese, eggs, and sour cream at room temp — it makes mixing easier and results in smoother filling.
- Don’t Overbake: The center should jiggle slightly when done; it will firm up as it cools, giving you that perfect creamy texture.
- Freeze Before Dipping: Cold cheesecake bites dip more cleanly and form a shiny, even chocolate coating without melting.
- Use Coconut Oil in Chocolate: It thins the melted chocolate for easier dipping and adds a beautiful gloss to the finish.
How to Serve Chocolate Cheesecake Bites Recipe
Garnishes
I love sprinkling flaky sea salt or crushed nuts like pistachios or hazelnuts on top right after dipping while the chocolate is still wet. It adds a lovely contrast in texture and taste. Fresh raspberries or a tiny drizzle of caramel on the plate are beautiful for special occasions.
Side Dishes
These bites pair wonderfully with a dollop of whipped cream or a small bowl of fresh berries. And hey, if you’re hosting, a coffee bar or a dessert wine really takes this treat to the next level.
Creative Ways to Present
Once, for a holiday party, I arranged the bites on a tiered dessert stand with edible flowers and fresh mint leaves. It made them look festive and fancy but was surprisingly easy to put together. You can also pop each bite into mini cupcake liners for a polished touch.
Make Ahead and Storage
Storing Leftovers
I store leftover cheesecake bites in an airtight container in the fridge, layered between parchment paper to keep them from sticking. They stay fresh for up to 5 days, making them a perfect make-ahead treat.
Freezing
Because these bites freeze so well, I often double the batch and keep extras in the freezer for up to a month. Just make sure they’re well wrapped or sealed in airtight containers to prevent freezer burn.
Reheating
These are best enjoyed chilled or straight from the fridge/freezer. If they’ve been frozen, let them thaw in the fridge for an hour before serving. Avoid microwaving to keep the chocolate shell intact and the filling creamy.
FAQs
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Can I make these Chocolate Cheesecake Bites Recipe without a food processor?
Absolutely! If you don’t have a food processor, you can place graham crackers in a sealed plastic bag and crush them with a rolling pin until finely ground. It might take a bit more elbow grease but works just fine.
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Why do I need to freeze the cheesecake before dipping in chocolate?
Freezing firms up the cheesecake, so when you dip the bites in warm chocolate, they hold their shape instead of melting or falling apart. It also helps the chocolate coat set quicker and more evenly.
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Can I use milk chocolate instead of semisweet chocolate?
Yes, you can use milk chocolate if you prefer a sweeter coating. Just keep in mind it may be a bit softer, so chilling fully before serving is important to keep a nice snap.
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How long do these Chocolate Cheesecake Bites last?
When stored properly in the fridge, they last about 5 days. Frozen, they’re good for up to a month. Just make sure to keep them airtight to preserve freshness.
Final Thoughts
Honestly, this Chocolate Cheesecake Bites Recipe has become a staple in my dessert rotation. I love how it’s easy to make yet feels so special — perfect for sharing or just sneaking a few yourself on a cozy night in. Once you make them, I hope you find, like I did, they’re just the right balance of creamy and chocolatey, making every bite pure happiness. Give it a go — your taste buds will thank you!
Print
Chocolate Cheesecake Bites Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 10 minutes
- Yield: 36 cheesecake bites
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these decadent Chocolate-Covered Cheesecake Bites, featuring a crisp graham cracker crust topped with a creamy, smooth cheesecake filling and enveloped in a rich semisweet chocolate coating. Perfect for parties or a luxurious treat, these bite-sized delights combine the classic flavors of cheesecake and chocolate into one irresistible snack.
Ingredients
For the crust:
- 9 whole (135 grams) graham crackers
- 1 stick (113 grams) unsalted butter, melted
For the filling:
- 16 ounces (454 grams) cream cheese, completely softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 teaspoon fine sea salt
For the chocolate coating:
- 16 ounces (454 grams) semisweet chocolate
- 4 tablespoons coconut oil
Instructions
- Prepare the crust: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking dish with foil and spray it with non-stick cooking spray. In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until the mixture is moistened. Press this crumb mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake for about 10 minutes or until fragrant (longer if using a glass dish). Remove and place on a cooling rack to cool completely.
- Adjust oven temperature: Reduce the oven heat to 325°F (163°C) for baking the cheesecake filling.
- Make the filling: Using an electric mixer, beat the cream cheese and granulated sugar together until completely smooth and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl, along with the mixer attachment, to ensure even mixing. On low speed, add in the sour cream, eggs, vanilla extract, flour, and salt, and beat until just combined. Be careful not to overmix to prevent cracks.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the baking dish. Tap the dish gently on the counter a few times to release any air bubbles. Bake for 35 to 40 minutes (longer if using a glass dish), until the cheesecake is slightly puffed and the center is set but may still jiggle slightly.
- Cool and freeze: Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, place it in the freezer for at least 3 hours or overnight until it is very cold and firm.
- Cut into squares: Once fully frozen, lift the cheesecake out of the pan by the foil, and gently peel the foil away. Using a sharp knife, cut the cheesecake into 36 bite-sized squares. If the cheesecake softens too much during cutting, place back in the freezer until firm again.
- Prepare the chocolate coating: In a microwave-safe bowl, combine the semisweet chocolate and coconut oil. Heat in the microwave for 1 to 2 minutes, stirring every 30 seconds until melted smooth and glossy.
- Dip cheesecake bites: Line a rimmed baking sheet with parchment paper or a silicone baking mat. Dip each cheesecake square one at a time into the melted chocolate, letting the excess drip off. Place dipped bites onto the prepared sheet. Repeat until all bites are coated.
- Set the coating and serve: Refrigerate the chocolate-covered cheesecake bites until the chocolate is fully set. Serve chilled, or store in an airtight container in the refrigerator or freezer for later enjoyment.
Notes
- To achieve the best results when dipping, ensure the cheesecake bites are very cold or frozen; if they soften during dipping, return them to the freezer to firm up again.
- This recipe is adapted from Taste of Home.
Nutrition
- Serving Size: 1 bite (approx. 28 grams)
- Calories: 160
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
