Chocolate Covered Cheesecake Bites

1. 1

   Preheat oven to 375u00b0F. Line a loaf pan with foil and spray it with cooking spray. Beat the cream cheese on medium-high until smooth. Blend in the sugar, lemon, and sour cream until smooth. Add the egg and beat just until blended. Pour the mixture into your pan.

2. 2

   Bake for about 25-35 minutes, or until the center of the cheesecake looks almost set. Freeze the cheesecake overnight.

3. 3

   Use the foil to lift the cake out of the pan and cut it into small squares, about 3/4 inches. Return the squares to the freezer.

4. 4

   Melt the chocolate and oil in the microwave by microwaving for 15 seconds and then stirring it. Repeat microwaving and stirring until the chocolate is all melted.

5. 5

   Removing 5 or 6 pieces from the freezer at a time, use a fork to dip the cheesecake piece into the chocolate and then lay it on wax paper to set. You may want to hold the cheesecake over the chocolate for a minute to let the excess drip off. Repeat as desired and then use your fork to drizzle chocolate on the remaining cheesecake squares.

6. 6

   This recipe made about 30 to 35 squares for me. I stored them in the freezer and then just got them out and set them out for a few minutes before serving. This is an awesome make-ahead dish or something to just keep in your freezer in case you have surprise company.

* Per serving · 4 servings · Values may vary.