If you’re anything like me, you understand the pure joy that comes from bite-sized desserts that pack a punch. That’s why this Chocolate Cheesecake Bites Recipe has become my go-to indulgence—rich cream cheese filling, crumbly graham cracker crust, all coated in velvety semisweet chocolate. Let me walk you through how effortless and satisfying these little treats are!

A close-up of a chocolate-covered square treat with three clear layers: the bottom layer is a crumbly, light brown base; the middle layer is thick, white, and creamy with a smooth texture; the top layer is a rich, smooth dark chocolate coating that covers the entire piece, slightly glossy and cracked where it is bitten. This piece rests on top of another whole piece, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cheesecake Bites Recipe
Top Tip
How to Serve Chocolate Cheesecake Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cheesecake Bites Recipe

Why You'll Love This Recipe

I’ve made these chocolate covered cheesecake bites more times than I can count, and every time they wow a crowd or satisfy my late-night sweet tooth cravings. They’re simple to make but taste like something you’d find in a fancy bakery.

Perfect Portion Size: Bite-sized squares mean no diving face-first into a giant cheesecake—just controlled, delightful indulgence.
Layered Texture: Buttery graham cracker crust, smooth cream cheese filling, and a crispy chocolate shell make every bite a journey.
Make-Ahead Friendly: Prepare in advance and freeze, so you always have a frozen treat ready to pull out.
Customizable Chocolate: Use semisweet, dark, or even milk chocolate depending on your taste preferences.

Ingredients & Why They Work

Before you dive in, here’s a quick peek at the ingredients and why each one helps make these cheesecake bites irresistibly creamy and chocolaty. A quick grocery run is all it takes to gather these pantry staples.

Flat lay of whole graham crackers stacked neatly, a small white ceramic bowl with melted butter, a smooth block of cream cheese at room temperature, a small white bowl filled with granulated sugar, a small white bowl of sour cream, two whole uncracked brown eggs, a small white bowl with vanilla extract, a small white bowl containing all-purpose flour, a small white bowl with fine sea salt, a small white bowl holding semisweet chocolate chunks, a small white bowl of solid coconut oil, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham crackers: Crushed fine, they create the buttery, slightly sweet crust that’s the perfect base layer.
Unsalted butter: Melts into the crumbs for a cohesive, richly flavored crust that holds together beautifully.
Cream cheese: The star of the show that gives the filling its creamy, luscious texture—make sure it’s room temperature for easy mixing.
Granulated sugar: Sweetens the filling without overpowering the tang of the cream cheese.
Sour cream: Adds tanginess and keeps the filling smooth and moist.
Large eggs: Provide structure and help the filling set just right without being rubbery.
Vanilla extract: Brings warm, comforting flavor notes that round out the cheesecake.
All-purpose flour: Gives subtle stability to the filling, helping the cheesecake hold its shape after baking.
Fine sea salt: Balances sweetness and deepens the flavor complexity.
Semisweet chocolate: The luscious coating that adds a crisp, glossy finish—and you can melt it smoothly with coconut oil.
Coconut oil: Mixed with chocolate, it thins it for perfect dipping and gives a shiny coat to the bites.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chocolate Cheesecake Bites Recipe is how easily you can customize it to suit your tastes or the occasion. Whether you’re craving an extra fudgy treat or want a festive twist, there’s a way to make these bites truly yours.

Gluten-Free Option: Swap the graham crackers for gluten-free graham or almond flour crumbs. I tried this once for a friend with gluten intolerance, and the texture was just as buttery and crisp—no one could tell the difference!
Chocolate Variety: Instead of semisweet, use dark chocolate for a richer bite or milk chocolate for a sweeter finish. I personally love mixing half semisweet and half dark for a balanced chocolate flavor.
Seasonal Flavors: Add a teaspoon of instant espresso powder to the filling for a mocha twist or a pinch of cinnamon and nutmeg for warm holiday vibes.
Dairy-Free Alternative: Use vegan cream cheese and coconut-based sour cream along with dairy-free chocolate and coconut oil to make these bites vegan-friendly. The texture remains creamy and indulgent I enjoyed making for a dairy-free gathering!

Step-by-Step: How I Make Chocolate Cheesecake Bites Recipe

A stack of smooth, shiny dark chocolate cubes is piled in a neat pyramid shape on a white plate. The chocolate cubes have sharp edges and a matte finish with a few tiny marks on their surfaces. Two bright red strawberries with fresh green leaves sit on either side of the chocolate stack, adding a splash of color. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Crust

Start by preheating your oven to 350 degrees F and lining an 8 by 8-inch square baking dish with foil. Don’t forget to spray it with non-stick cooking spray—this makes life so much easier when removing the cheesecake later. Using a food processor, pulse 9 graham crackers until they’re finely crushed, then add 1 stick of melted unsalted butter and pulse again until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of your prepared pan with the bottom of a measuring cup or glass. Bake for about 10 minutes until fragrant—your kitchen will smell amazing—and then place it on a wire rack to cool completely.

Step 2: Whipping Up a Fluffy Cheesecake Filling

Reduce your oven temperature to 325 degrees F. In a large bowl, beat 16 ounces of room temperature cream cheese and ½ cup granulated sugar with an electric mixer on medium-high speed. Keep mixing for about 3 minutes until everything is perfectly smooth and fluffy—scrape down the sides and the bottom of the bowl once or twice to keep it even. Now, switch to low speed and add in ¼ cup sour cream, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, and ½ teaspoon fine sea salt. Mix just until combined—you want a silky batter without overworking it.

Step 3: Baking the Cheesecake to Set

Pour the creamy filling evenly over your cooled crust. Give the pan a few gentle taps on the counter—this helps release any trapped air bubbles and keeps your cheesecake smooth. Bake for 35 to 40 minutes until the cheesecake is slightly puffed and the center is mostly set but may still jiggle a little when shaken. Don’t worry, that’s perfect. Let it cool completely on the wire rack before transferring it to the freezer. Freeze for at least 3 hours or overnight until it’s firm and cold—this step is crucial for easy cutting and dipping later.

Step 4: Cutting and Dipping in Chocolate

Once your cheesecake is frozen solid, gently lift it from the pan using the foil, then use a sharp knife to cut it into 36 perfect bite-size squares. If any bites soften while you're dipping, no problem—just pop them back into the freezer for a bit to firm up again. To melt your chocolate coating, combine 16 ounces of semisweet chocolate with 4 tablespoons of coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second bursts, stirring each time, until smooth and melted. Line a baking sheet with parchment paper or a silicone mat, then dip each chilled cheesecake bite into the chocolate, let the excess drip off, and place them on the sheet. When all are coated, refrigerate to set the chocolate, then enjoy your decadent treats or store them in an airtight container in the fridge or freezer.

Top Tip

Making the perfect Chocolate Cheesecake Bites Recipe can be a bit tricky, but these tips will help you nail it every time without stress.

Keep It Cold: From my experience, chilling the cheesecake bites thoroughly before dipping them in chocolate is essential. It creates a smooth, firm coating that doesn’t melt or crack.
Don’t Overmix the Filling: I’ve learned that beating the cream cheese and sugar until just fluffy, then folding in the other ingredients on low speed, maintains the creamy texture without air pockets or cracks.
Use Foil for Easy Removal: Lining your pan with foil makes lifting the cheesecake out a breeze — no crumbling or breaking apart, plus cleanup is faster!
Freeze Between Steps: If you notice the bites softening during the chocolate coating process, pop them back in the freezer until they're nice and firm again. This saves a lot of frustration and keeps things neat.

How to Serve Chocolate Cheesecake Bites Recipe

The image shows two square transparent glass bowls on a white marbled surface. In the left bowl, there is a thick layer of smooth dark brown chocolate at the bottom. On top of the chocolate sits a single light yellow square piece of cheesecake. A thin metal fork with a bright blue handle is inserted into the chocolate near the cheesecake. In the right bowl, the metal fork with the blue handle holds the same square cheesecake piece, now fully covered in a thick, glossy layer of dark chocolate, showing a smooth texture with a slight drip of chocolate from the bottom edge. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle your Chocolate Cheesecake Bites with a pinch of sea salt for a gourmet salty-sweet flavor. For a pop of color and freshness, add finely chopped pistachios, crushed freeze-dried raspberries, or a light dusting of cocoa powder. A drizzle of white chocolate or a few mini chocolate chips on top before chilling also looks stunning and adds texture.

Side Dishes

These bite-sized treats pair beautifully with a cup of fresh coffee or espresso for a perfect afternoon indulgence. For a party spread, complement them with fresh berries or a simple fruit salad to balance the richness. You might also serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a decadent dessert experience.

Make Ahead and Storage

Storing Leftovers

Store leftover Chocolate Cheesecake Bites in an airtight container in the refrigerator for up to 5 days. Keep them chilled to maintain that perfect creamy texture and to prevent the chocolate coating from melting or softening.

Freezing

For longer storage, freeze the bites in a single layer on a parchment-lined tray until solid, then transfer them to a freezer-safe airtight container. They keep well for up to 2 months. When ready to enjoy, thaw in the refrigerator for a few hours before serving to keep the texture just right.

Reheating

Because these bites are best served chilled, avoid reheating. Instead, simply let frozen bites thaw in the fridge. If you’ve stored them chilled, serve straight from the refrigerator for the best creamy, smooth experience.

Frequently Asked Questions:

Can I use a different type of chocolate for the coating?

Absolutely! You can swap semisweet chocolate with dark or milk chocolate depending on your flavor preference. Just make sure to add coconut oil as the recipe suggests to get a smooth and glossy coating.

Why do I need to freeze the cheesecake before dipping it in chocolate?

Freezing firms up the cheesecake bites, making them easier to dip without crumbling or melting the filling. It also helps the chocolate set quickly into a clean, even coating.

Can I make these bites ahead of time for a party?

Yes! They’re perfect make-ahead treats. Freeze or refrigerate them in airtight containers and pull them out shortly before serving. Just make sure they’re properly chilled before chocolate dipping.

What’s the best way to prevent cracks in the cheesecake filling?

Avoid overmixing the batter and bake at a steady 325 degrees F. Also, gently tapping the pan before baking helps release air bubbles. Letting the cheesecake cool completely before freezing also keeps cracks at bay.

Final Thoughts

This Chocolate Cheesecake Bites Recipe is one of those little desserts that truly steals the show. From the buttery graham crust to the fluffy cream cheese filling and that irresistible chocolate coating, every bite feels like a special celebration. Whether for holidays, parties, or just a sweet treat to enjoy anytime, these bites are guaranteed to bring smiles. Take your time with chilling steps — trust me, the patience pays off in beautifully smooth, perfectly portioned treats that everyone will love.