Chocolate Covered Cheesecake Bites Recipe

Name: Chocolate Covered Cheesecake Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GRAHAM CRACKER CRUST:; 1-1/4 cup Graham Cracker Crumbs; 5 Tablespoons Unsalted Butter, melted; FOR THE CHEESECAKE FILLING:; 16 ounces, weight Cream Cheese, Softened; 1/2 cups Sour Cream; 1/4 cups Sugar; 2 whole Eggs; 1 teaspoon Vanilla Extract; FOR THE CHOCOLATE COATING:; 2 cups Semi-Sweet Chocolate Chips; 4 Tablespoons Coconut Oil

Servings: persons

FOR THE GRAHAM CRACKER CRUST:
1-1/4 cup Graham Cracker Crumbs
5 Tablespoons Unsalted Butter, melted
FOR THE CHEESECAKE FILLING:
16 ounces, weight Cream Cheese, Softened
1/2 cups Sour Cream
1/4 cups Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
FOR THE CHOCOLATE COATING:
2 cups Semi-Sweet Chocolate Chips
4 Tablespoons Coconut Oil

1
Preheat oven to 350u00b0F. Line an 8-inch square pan with aluminum foil. Spray with nonstick cooking spray.
2
Combine graham cracker and butter in a small bowl. Texture should be similar to wet sand. Spread graham cracker mixture into the prepared pan. Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely. Leave oven on!
3
Meanwhile assemble cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment. Add sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrape the sides of the bowl. Pour cheesecake mixture on top of the graham cracker crust.
4
Place in the oven and bake for 35-40 minutes or until cheesecake is set. It will still jiggle a bit. Allow the cheesecake to cool completely. Freeze overnight or for at least 3 hours to harden.
5
Lift frozen cheesecake out of the pan and peel away foil. With a sharp knife, cut cheesecake into 36 squares. If squares become too soft, freeze until chilled again.
6
Melt the chocolate and coconut oil in a microwave safe bowl until melted and smooth. Dip cheesecake squares, one at a time, into the melted chocolate. Let the excess drip off.
7
Place the squares onto a baking sheet lined with parchment paper. Repeat steps with the rest of the cheesecake bites. Place the cheesecake bites in the refrigerator to set. Once firm, serve!

1329

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE GRAHAM CRACKER CRUST:, 1-1/4 cup Graham Cracker Crumbs, 5 Tablespoons Unsalted Butter, melted, FOR THE CHEESECAKE FILLING:, and more.

Yes, Chocolate Covered Cheesecake Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Covered Cheesecake Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions