Chocolate Covered Cheesecake Bites Recipe

Cheesecake bites covered in chocolate inside a glass jar.

5 from 8 votes

Chocolate Covered Cheesecake Bites Recipe

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!

Prep Time1 40

Cook Time25

Total Time2 5

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: bites

Calories: 81kcal

Author: Andrea

Equipment

Stand Mixer

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 1/2 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 8x8-inch or 9x9-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.

Notes

-You can make these cheesecake bites any flavor you like by adding citrus zest, extracts, fruit, or jam to the filling.

-You can dip them in white chocolate as well, or sprinkle them with chopped nuts, sprinkles, or candies.

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.

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