Description
Delight in these Chocolate Covered Cheesecake Bites featuring a buttery graham cracker crust, smooth and fluffy cream cheese filling, and a rich semisweet chocolate coating. Perfectly portioned as bite-sized treats, these indulgent desserts are chilled to firm perfection before being dipped in chocolate for a decadent finish.
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
- Prepare the crust: Preheat your oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray it with non-stick cooking spray. In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until the mixture is well moistened. Press the crumb mixture evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake in the oven for about 10 minutes until fragrant. Remove and place on a wire rack to cool completely.
- Make the filling: Lower the oven temperature to 325 degrees F. Using an electric mixer, beat the softened cream cheese and sugar together until completely smooth and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. On low speed, add sour cream, eggs, vanilla extract, flour, and sea salt, mixing just until combined—avoid overmixing.
- Bake the cheesecake: Pour the creamy filling batter over the cooled crust evenly. Gently tap the pan on the counter to release any air bubbles. Bake for 35 to 40 minutes until the cheesecake is puffed slightly and the center is set but may still jiggle a little. Remove from the oven and let cool completely on a wire rack. Freeze the cheesecake for 3 hours or overnight until firm and very cold.
- Cut and coat in chocolate: Once frozen solid, lift the cheesecake out of the pan by peeling away the foil gently. Using a sharp knife, cut the cheesecake into 36 bite-sized squares. If the bites become too soft for dipping, return them to the freezer until chilled again. In a microwave-safe bowl, combine the semisweet chocolate and coconut oil. Heat in the microwave 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 each chilled cheesecake bite into the melted chocolate, allowing excess to drip off, then place onto the prepared sheet. Repeat until all bites are coated. Refrigerate until the chocolate coating is set. Serve chilled or store in an airtight container in the refrigerator or freezer.
Notes
- Ensure the cheesecake bites are as cold as possible before dipping in chocolate to create a smooth coating and avoid melting.
- If the cheesecake bites soften too much during dipping, return them to the freezer until firm again.
- You can substitute semisweet chocolate with dark or milk chocolate depending on your preference.
- Line your baking pan with foil for easy removal and cleanup.
- Allow the cheesecake to chill overnight for best texture and flavor.
Nutrition
- Serving Size: 1 bite (approx. 25 grams)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
