Indulge in these decadent Chocolate Covered Cheesecake Bites, a perfect blend of creamy cheesecake encased in a rich chocolate shell. These bite-sized treats are an excellent way to enjoy the luscious flavor of cheesecake with the added crunch of chocolate. Ideal for parties, dessert trays, or whenever you need a small sweet fix, these cheesecake bites are easy to make and impossible to resist!
Ingredients
For the Crust
- 9 whole graham cracker sheets, crushed into fine crumbs
- ½ cup butter, melted (1 stick)
For the Cheesecake Filling
- 16 oz cream cheese, at room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
For the Chocolate Coating
- 16 ounces semi-sweet chocolate, chopped
- 4 tablespoons coconut oil
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C) and line a square 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are well-coated and resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the sour cream, eggs, vanilla extract, flour, and salt, mixing until just combined.
- Be careful not to overmix, as this can lead to cracks in the cheesecake.
- Pour the cheesecake mixture over the baked crust, spreading it into an even layer.
- Bake for 30-35 minutes, or until the center is set and only slightly jiggles when shaken.
- Allow the cheesecake to cool completely in the pan, then refrigerate for at least 2 hours or until firm.
- Cut and Freeze the Cheesecake Bites:
- Once the cheesecake is thoroughly chilled and set, use the parchment overhang to lift it out of the pan.
- Cut the cheesecake into small, bite-sized squares.
- Place the squares on a baking sheet lined with parchment paper and freeze them for at least 1 hour.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the chopped chocolate and coconut oil.
- Microwave in 20-30 second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Coat the Cheesecake Bites:
- Working one at a time, dip each frozen cheesecake bite into the melted chocolate, using a fork to help coat it completely.
- Let any excess chocolate drip off before placing the bite back on the parchment-lined baking sheet.
- Once all the bites are coated, place the baking sheet back in the freezer for about 15 minutes, or until the chocolate is fully set.
- Serve and Store:
- Serve the cheesecake bites chilled for the best texture.
- Keep any leftovers in an airtight container and store them in the freezer for up to two weeks.
Conclusion
These Chocolate Covered Cheesecake Bites are the ultimate mini indulgence, perfect for satisfying your dessert cravings without a full slice of cheesecake. The creamy, smooth filling, combined with a crunchy graham cracker crust and a rich chocolate shell, makes these bites a crowd-pleaser at any gathering. Simple to make and incredibly delicious, they’ll quickly become a go-to treat for any occasion! Enjoy each delectable bite of creamy, chocolatey goodness.