If you love cheesecake and chocolate, these Chocolate Covered Cheesecake Bites will blow your mind! Creamy cheesecake wrapped in chocolate—it’s the ultimate treat you didn’t know you needed!
These Chocolate Covered Cheesecake Bites are a decadent, bite-sized treat that combines creamy cheesecake with a rich chocolate shell. Each square of velvety cheesecake is dipped in smooth melted chocolate, creating a crisp outer layer that gives way to the luscious filling inside. Perfectly portioned, these indulgent bites make an elegant dessert for parties, holidays, or whenever you want something sweet.
I love cheesecake and all its varieties, but I especially love little bite-size cheesecakes! They are cute, perfectly portioned, and so easy to make. If you love today’s cheesecake bites, then you will love our Mini Lemon Cheesecake, Mini Chocolate Chip Bottom Cheesecake, and Mini Mint Oreo Cheesecake!
Table of Contents
Why I Love These Mini Cheesecakes
- The recipe is straightforward, and you’ll have decadent, bite-sized treats with minimal effort.
- Since Chocolate Covered Cheesecake Bites are bite-sized, they’re easy to take on the go or pack for a snack.
- These decadent treats also make the perfect gift!
Recipe Ingredients
Graham Cracker Crumbs – Crushed graham crackers mixed with butter form a sweet, crunchy base.
Cream Cheese – You can’t make cheesecake without cream cheese! It’s the key ingredient that gives the filling its signature creamy, tangy richness.
Sour Cream – Sour cream brings extra tang and richness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
White Chocolate Coating – Instead of dark or milk chocolate, use white chocolate for a sweeter, creamier coating.
Crust – You can substitute graham crackers with an equal amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you have on hand. Just keep in mind that Biscoff cookies are a bit richer and moister than graham crackers, so you’ll want to adjust the butter slightly.
How to Make Chocolate Covered Cheesecake Bites
Step 1: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line an 8×8-inch or 9×9-inch metal square baking pan with foil and set aside.
Step 2: In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
Step 3: Transfer the mixture to the prepared pan. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
Step 4: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar, and flour. Beat on medium speed for 3 minutes until smooth.
Step 5: With the mixing speed on low, gradually add the sour cream, heavy cream, and vanilla. Beat for 2 minutes on medium speed.
Step 6: Add the eggs one at a time, mixing well after each addition. Beat for an additional minute at medium speed.
Step 7: Pour the filling over the baked crust. Tap the pan on the counter three times. Return to the oven and bake for 25-28 minutes or until the edges are set and the center is slightly jiggly. Crack the oven door and allow the cheesecake to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before transferring to the freezer.
Step 8: Place the cheesecake in the freezer for 15 minutes before slicing. To slice, use a long, sharp chef’s knife. Cut into 1/2-inch to 1-inch squares, depending on the size you prefer.
Step 9: Melt the chocolate wafers in a small but deep microwave-safe bowl. Using a toothpick, insert it into the side of each cheesecake bite. Dip the cheesecake into the chocolate and swirl to remove excess. Transfer to a parchment or silicone-lined baking sheet. Allow to chill in the refrigerator for 15 minutes before serving.
Expert Tips
Use a Fork for Even Coating – When it’s time to dip the bites in chocolate, use a fork to hold each piece and tap the fork gently on the bowl’s edge to shake off the excess chocolate. This helps you get a smooth finish without any messy drips!
Use Refined Coconut Oil – When melting chocolate, add a bit of refined coconut oil for a smoother, glossier finish and to make the chocolate easier to dip. Since coconut oil is solid at room temperature, it helps create a solid coating for your cheesecake bites.
FAQs
For neat slices, make sure the cheesecake is well chilled. Use a sharp knife, dip it in hot water, and wipe between each cut. It’s a simple trick that prevents sticking and keeps everything looking tidy.
Absolutely! Double dipping gives you that thicker, satisfying chocolate shell. After the first dip, chill the bites for a bit, then dip them again. It adds an extra crunch, and who doesn’t love more chocolate?
Storage Info
To STORE Chocolate Dipped Cheesecake Bites, place them in an airtight container in the refrigerator where they will stay fresh for up to 3-5 days.
If you’d like to store them longer, FREEZING is an excellent option—they can be kept in the freezer for up to 2-3 months. When ready to eat, thaw them in the refrigerator for a few hours. These bites are best served cold.
More Cheesecake Recipes to Try
Chocolate Covered Cheesecake Bites Recipe
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Ingredients
For the Crust
- 5 tbsp unsalted butter - melted
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- pinch salt
For the Filling
- 12 oz cream cheese - (1 ½ blocks), room temp
- 2/3 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/2 cup sour cream - room temp
- 1/4 cup heavy cream - room temp
- 2 teaspoon vanilla extract
- 2 eggs - room temp
- 1 bag Ghirardelli Chocolate Melting Wafers
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line an 8×8-inch or 9×9-inch metal square baking pan with foil and set aside.
- In a small mixing bowl, combine the melted butter, graham cracker crumbs, granulated sugar, and salt. Mix until the crumbs are moist.
- Transfer the mixture to the prepared pan. Press to create a firm, even crust. Bake for 6-8 minutes, then remove and allow to cool.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the cream cheese, sugar, and flour. Beat on medium speed for 3 minutes until smooth.
- With the mixing speed on low, gradually add the sour cream, heavy cream, and vanilla. Beat for 2 minutes on medium speed.
- Add the eggs one at a time, mixing well after each addition. Beat for an additional minute at medium speed.
- Pour the filling over the baked crust. Tap the pan on the counter three times. Return to the oven and bake for 25-28 minutes or until the edges are set and the center is slightly jiggly. Crack the oven door and allow the cheesecake to rest for 10 minutes before transferring the pan to a wire rack to cool completely. Chill in the refrigerator for at least an hour before transferring to the freezer.
- Place the cheesecake in the freezer for 15 minutes before slicing. To slice, use a long, sharp chef's knife. Cut into 1/2-inch to 1-inch squares, depending on the size you prefer.
- Melt the chocolate wafers in a small but deep microwave-safe bowl. Using a toothpick, insert it into the side of each cheesecake bite. Dip the cheesecake into the chocolate and swirl to remove excess. Transfer to a parchment or silicone-lined baking sheet. Allow to chill in the refrigerator for 15 minutes before serving.
These cheesecake bites were creamy, smooth, and just the right size for a sweet treat.
Oh, my gosh…these are the best!! Sometimes, I don’t want to eat a whole slice of cheesecake, but these are perfect for needing that little treat & popping in your mouth!
Oh my goodness gracious! This is just sinful and so so good. Perfect little bites with all the flavors.
I could eat these little bites every day! They are so yummy!