Chocolate Covered Cheesecake Bites - An easy ultimate party treat! A cool, creamy, rich mini cheesecake bite drizzled with chocolate. Perfect for barbecues, holidays or parties of any kind!
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Chocolate Covered Cheesecake Bites

Chocolate Covered Cheesecake Bites - An easy ultimate party treat! A cool, creamy, rich mini cheesecake bite drizzled with chocolate. Perfect for barbecues, holidays or parties of any kind!
Prep Time20 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: bites, cheesecake, chocolate, covered
Servings: 45
Calories: 85kcal
Author: DSTR

Ingredients

The Crust

  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted

Cheesecake Filling

  • 2 8 ounce packages cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt

Chocolate Coating

  • 12 ounces semisweet chocolate chips (you may need 16 ounces if dipping the entire bite)
  • 2 tablespoons coconut oil

Instructions

Crust

  • Preheat oven to 350 degrees F. Line an 8 x 8-inch square baking dish with parchment paper leaving an overhang on the sides. 
    In a small bowl combine graham cracker crumbs and melted butter. Press mixture evenly into prepared pan. Bake for 10 minutes. Reduce heat to 325°F.

Cheesecake filling

  • Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3-4 minutes. Add the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Do not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until the cheesecake center is slightly jiggly. 
    Remove to a wire rack to cool completely. Freeze for 3 hours, until very cold and firm, or overnight.

Chocolate coating

  • Once frozen, lift cheesecake out of the pan onto a cutting board. Cut the cheesecake into 1-inch bite-size squares. If squares become too soft, freeze until chilled again. 
    Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Line a baking sheet with parchment paper. Dip the bottom of the cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on the prepared sheet. Drizzle the chocolate over the tops of each cheesecake bite. Repeat for all the squares then refrigerate until the chocolate is set. Store the squares in an airtight container in the fridge or freezer until ready to serve.

Nutrition

Serving: 45g | Calories: 85kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 46mg | Potassium: 51mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Calcium: 9mg | Iron: 0.6mg