Chocolate-Covered Cheesecake Bites
User Reviews
4.9
Chocolate-Covered Cheesecake Bites
Description
Chocolate-Covered Cheesecake Bites start with a firm graham cracker crust that provides a buttery, slightly crunchy base. The filling combines cream cheese with sugar and sour cream for creaminess, while eggs bind the mixture and add structure. Vanilla extract and a touch of flour balance flavor and texture. After baking and cooling, the cheesecake is chilled thoroughly to ensure firm bites during dipping.
The final step is coating each piece in melted semisweet chocolate mixed with coconut oil, which hardens to a glossy shell that adds snap when bitten. These bites can be served chilled as a handheld dessert or snack.
For best results, keep the bites cold before dipping so the chocolate sets quickly and evenly. Leftovers can be stored refrigerated and reheated slightly to soften before serving.
Ingredients
For the crust:
- 9 whole graham crackers 135 grams
- 1 unsalted butter melted, stick, 113 grams
For the filling:
- 16 ounces cream cheese at room temperature, 454 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup sour cream
- 2 egg large
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt fine sea salt
For the chocolate coating:
- 16 ounces semisweet chocolate 454 grams
- 4 tablespoons coconut oil
Instructions
Make the 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 food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
- Reduce heat to 325°F.
Make the filling:
- Using an electric mixer, beat the cream cheese and sugar until completely smooth and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl, as well as the mixer attachment. 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 cooled crust. Tap against the counter a few times to release air bubbles. Bake for 35 to 40 minutes (longer if using a glass dish), or until cheesecake is slightly puffed and the 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.
Coat in chocolate:
- Once frozen, lift the cheesecake out of the pan and gently peel away the 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 rimmed 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.
Notes
- Chill the cheesecake bites thoroughly before dipping to ensure the chocolate coating hardens properly.
- If bites soften too much after dipping, return them to the freezer until firm again.
- Use semisweet chocolate for balanced sweetness against the creamy filling.
- Press the crust mixture firmly into the pan to prevent crumbling after baking.
- Store leftover cheesecake bites in the refrigerator for up to 5 days.
User Reviews
Overall Rating
4.9
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