Red Velvet Cheesecake Bites
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5
2 reviews
Excellent
Red Velvet Cheesecake Bites
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Red Velvet Cheesecake Bites feature squares of homemade red velvet cheesecake dipped in white chocolate and garnished with festive holiday sprinkles! Perfect Christmas treat.
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Ingredients
For the crust:
- 12 graham crackers whole chocolate, 185 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 57 grams
- 2 egg large
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 1/2 teaspoon red gel food coloring
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt fine sea salt
For the chocolate coating:
- 16 ounces white chocolate 453 grams
- 3 tablespoons coconut oil or shortening
Instructions
To make crust:
- Preheat oven to 350°F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.
- In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.
To make filling:
- Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, cocoa powder, food coloring, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and 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.
To coat in chocolate:
- Once frozen, lift cheesecake out of pan and gently peel away 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 baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Immediately garnish with sprinkles, if using.
- 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.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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