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
Scale
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
