Description
Delight in these luscious Chocolate-Covered Cheesecake Bites featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and a rich semisweet chocolate coating. Perfectly bite-sized and chilled for easy dipping, these treats offer a decadent yet manageable indulgence for any dessert lover.
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
- Make the crust: Preheat oven to 350°F. Line an 8×8-inch square baking dish with foil and spray with non-stick cooking spray. In a food processor, pulse graham crackers until finely ground. Add melted butter and pulse until crumb mixture is moistened. Press crumbs firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake for about 10 minutes until fragrant. Remove and let cool completely on a rack.
- Reduce oven temperature: Lower the oven heat to 325°F to prepare for baking the filling.
- Prepare the filling: Using an electric mixer, beat cream cheese and sugar on medium speed until smooth and fluffy, about 3 minutes. Scrape down bowl and beaters thoroughly. On low speed, add sour cream, eggs, vanilla extract, flour, and sea salt; beat just until combined, being careful not to overmix.
- Bake cheesecake: Pour the batter evenly over the cooled crust. Tap the pan gently on the counter several times to release air bubbles. Bake for 35 to 40 minutes, or until the cheesecake is slightly puffed and the center is set but may jiggle slightly. Remove from oven and cool completely on a wire rack.
- Freeze cheesecake: After cooling, place the cheesecake in the freezer for at least 3 hours or overnight until very firm and cold.
- Cut cheesecake: Once frozen, lift cheesecake from the pan by peeling away the foil. Using a sharp knife, cut into 36 bite-sized squares. If they soften too much during cutting, return to freezer until chilled again.
- Melt chocolate coating: In a microwave-safe bowl, combine semisweet chocolate and coconut oil. Heat in 30-second intervals, stirring between each, for 1 to 2 minutes or until smooth and fully melted.
- Dip cheesecake bites: Set parchment paper or a silicone baking mat on a rimmed baking sheet. Dip each frozen cheesecake square individually into the melted chocolate, allowing excess to drip off. Place coated bites onto the prepared sheet. Repeat until all bites are coated.
- Set chocolate and serve: Refrigerate the chocolate-coated cheesecake bites until the chocolate hardens completely. Serve chilled or store in an airtight container in the refrigerator or freezer.
Notes
- Ensure cheesecake bites are very cold before dipping to achieve a smooth, easy-to-dip chocolate coating.
- If bites become too soft while handling, refreeze until firm again to prevent melting or breaking.
- Adapted from Taste of Home.
Nutrition
- Serving Size: 1 bite (approximately 30g)
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
