Chocolate Covered Cheesecake Bites — bite-sized cheesecake squares coated in a crisp chocolate shell. These little treats are irresistibly good and perfect for parties, get-togethers, or a simple indulgence at home.
If you enjoy bite-sized desserts, consider trying Peanut Butter Buckeyes, Dark Chocolate Almond Clusters, or Oreo Truffles for more easy crowd-pleasers.
Ingredients for Chocolate Covered Cheesecake Bites
- Graham cracker crumbs: Crushed graham crackers mixed with butter form the crunchy crust.
- Cream cheese: The base of the cheesecake filling; use full-fat for best texture and flavor.
- Sour cream: Adds tang and creaminess; it enhances the filling’s texture and taste.
- Sugar: Plain granulated sugar to sweeten the filling.
- Eggs: Bind the filling and give the cheesecake its baked structure.
- Semi-sweet chocolate chips: Used for the dipping chocolate to create a rich shell.
- Coconut oil: Helps the melted chocolate set into a crisp shell; use refined coconut oil if you prefer a neutral flavor.
How to make chocolate covered cheesecake bites
- Make the crust: Preheat the oven to 350°F (175°C). Line an 8-inch square pan with foil and spray with nonstick spray. Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press into the prepared pan and bake 5–6 minutes until golden. Remove and let cool while keeping the oven on.
- Prepare the filling: In a mixer, beat softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract. Mix until combined, scraping the bowl sides to ensure an even texture.
- Bake the cheesecake: Pour the filling over the cooled crust and return to the oven. Bake 35–40 minutes, or until the center is mostly set but still jiggles slightly.
- Freeze and cut: Allow the cheesecake to cool completely, then freeze for at least 3 hours (overnight is ideal). Lift the frozen cheesecake from the pan, peel off the foil, and cut into 36 bite-sized squares. If pieces soften while cutting, return them to the freezer until firm.
- Make the chocolate coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in short bursts, stirring between intervals, until melted and smooth.
- Dip and set: Dip the frozen cheesecake squares one at a time into the melted chocolate, allowing excess to drip off. Place coated bites on parchment-lined baking sheets. Repeat with the remaining pieces.
- Chill and serve: Refrigerate the dipped bites until the chocolate shell is firm, then serve chilled.
Storage & Freezing
Store: Keep finished cheesecake bites in an airtight container in the refrigerator for up to 5 days.
Freeze: These freeze well. Freeze the un-dipped cheesecake squares (as directed) and store them in an airtight container for up to 2 months. When ready to serve, dip in chocolate and chill.
Frequently Asked Questions
Are there variations?
Yes. Swap the semi-sweet chips for milk, dark, or white chocolate. For the crust, try crushed ginger snaps, peanut butter cookies, Oreos (without filling), or crisp chocolate chip cookies for different flavors and textures.
Can I use something other than sour cream?
Yes — plain Greek yogurt is a good substitute for sour cream and will give a similar tang and creamy texture.
What is in the chocolate coating?
The dipping mixture is simply chocolate chips and coconut oil melted together. The coconut oil thins the chocolate and helps it set into a crisp shell, like a homemade Magic Shell, with only two ingredients. Use refined coconut oil if you want to avoid a coconut flavor.
Here are more cheesecake recipes to try
- Triple Chocolate Mini Cheesecakes
- Pumpkin Cheesecake Bars
- Cheesecake Cupcakes
- Individual No-Bake Vanilla Cheesecakes
- Nutella Swirled Cheesecake Bars
- Triple Chocolate Cheesecake
- Caramel Apple Mini Cheesecakes
Recipe: Chocolate Covered Cheesecake Bites (yields 36 bites)
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 4 tablespoons coconut oil
Instructions (condensed)
- Preheat oven to 350°F. Line an 8-inch square pan with foil and spray. Combine graham crumbs and melted butter; press into pan and bake 5–6 minutes. Cool.
- Beat cream cheese until smooth, add sour cream, sugar, eggs, and vanilla; mix until combined. Pour over crust and bake 35–40 minutes until mostly set.
- Cool completely, then freeze for at least 3 hours. Remove from pan, peel foil, and cut into 36 squares.
- Melt chocolate chips with coconut oil until smooth. Dip frozen squares, place on parchment, and refrigerate until chocolate sets.
Calories per bite: approximately 156 kcal. Store chilled in an airtight container up to 5 days, or freeze un-dipped squares up to 2 months.
