Chocolate Covered Cheesecake Bites. Perfect bite-sized cheesecake covered in a sweet chocolate shell coating. They are extremely addicting! Perfect to make for parties, get-togethers, or just because!
To make this Chocolate Covered Cheesecake Bites recipe, I took creamy, tangy cheesecake and cut it into bite sized pieces, and then I dipped them into melted semi sweet chocolate. You can’t go wrong with chocolate and cheesecake.
These bites are great to make ahead and freeze! The chocolate cheesecake bites need to freeze for at least 3 hours to make them easier to cut and dip in the chocolate. I always like to make these a day or so ahead of time. When you are ready to serve simply dip in the chocolate, chill then serve!
- Ingredients for Chocolate Covered Cheesecake Bites
- How to make chocolate covered cheesecake bites
- Storage & Freezing:
- Are there any variations to these chocolate covered cheesecake bites?
- Can I use something other than sour cream for the cheesecake?
- What is in the chocolate coating?
- Here are more cheesecake recipes to try!
Ingredients for Chocolate Covered Cheesecake Bites
The full ingredient list and measurements are listed in the printable recipe below.
- Graham cracker crumbs: Crush graham crackers mixed with butter is what makes up the crust. It’s possibly my favorite part!
- Cream cheese: You’re making cheesecake, so you’ve got to have cream cheese!
- Sour cream: Sour cream adds even more tang and richness to go along with the cream cheese. This is what really sets these chocolate covered cheesecake bites recipe apart!
- Sugar: Plain white sugar for sweetness.
- Eggs: Eggs bind everything together and are responsible for the texture after the cheesecake is baked.
- Chocolate chips: I used semi-sweet chocolate chips, 2 whole cups to make them extra chocolatey.
- Coconut oil: This helps the chocolate to harden quickly. I recommend using refined coconut oil rather than virgin, as it has a neutral taste.
How to make chocolate covered cheesecake bites
- Make the crust: After turning on the oven and lining an 8-inch square baking pan with foil, combine the graham crackers and butter. After they’re mixed well, add them to your foil-lined pan, bake for about 5 minutes and then let them cool (but keep the oven on!).
- Make the cheesecake filling: Beat the cream cheese, and then add in the sour cream, sugar, eggs, and vanilla. Mix until combined. Make sure to scrape the sides of the bowl.
- Bake: Pour cheesecake mixture on top of the graham cracker crust. Place in the oven and bake for 35-40 minutes or until the cheesecake is set. It will still jiggle a bit.
- Freeze & cut: Allow the cheesecake to cool completely. Freeze overnight or for at least 3 hours to harden. Lift frozen cheesecake out of the pan and peel away foil. Cut the cheesecake into 36 bite-sized squares. If they become to soft, just pop them back in the freezer until they are hard again.
- Make the chocolate sauce: Melt the chocolate and coconut oil in a microwave-safe bowl until melted and smooth.
- Dip & dry: Dip cheesecake squares, one at a time into the melted chocolate. Let the excess drip off. I used a fork to dip the cheesecake bites into the chocolate and lift them back out. Place the squares onto a baking sheet lined with parchment paper. Repeat steps with the rest of the cheesecake bites.
- Refrigerate & serve: Place the cheesecake bites in the refrigerator to set. Once firm serve!
Storage & Freezing:
Store: In the refrigerator for up to 5 days (if they last that long!) in an airtight container.
Freeze: These cheesecake bites freeze well! I would freeze them before dipping them in chocolate, just like the steps in the recipe. Store in an airtight container for up to 2 months.
Are there any variations to these chocolate covered cheesecake bites?
Yes! Try using your favorite chocolate instead of semi-sweet chocolate chips. White, milk, and dark chocolate would all be great.
You could also try using a different kind of cookie for the crust. For example, ginger snaps, peanut butter cookies, Oreo cookies (without the middle), or even a classic chocolate chip cookie, as long as it’s not soft!
Can I use something other than sour cream for the cheesecake?
Sure! If you don’t have sour cream for the filling, feel free to substitute greek yogurt.
What is in the chocolate coating?
For the dipping chocolate I used semi-sweet chocolate chips and coconut oil. It creates a nice shell around the cheesecake. Tip: this is how Magic Shell Chocolate Sauce is made, although this version is much healthier as there are only 2 ingredients. Use refined coconut oil if you don’t like the coconut taste in coconut oil, but the flavor isn’t overpowering!
Here are more cheesecake recipes to try!
- Triple Chocolate Mini Cheesecakes
- Pumpkin Cheesecake Bars
- Mini Cheesecake Cupcakes
- Individual No-Bake Vanilla Cheesecakes
- Nutella Swirled Cheesecake Bars
- Triple Chocolate Cheesecake
Chocolate Covered Cheesecake Bites
- 1 1/4 cup graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- ½ cup sour cream
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 4 tablespoons coconut oil
- Preheat oven to 350 degrees. Line an 8 inch square pan with aluminum foil. Spray with non-stick cooking spray. 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!
- Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
- Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
- Pour cheesecake mixture on top of the graham cracker crust. Place in the oven and bake for 35-40 minutes or until the 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. 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.
- 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.
- 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!
Adapted from Handle the Heat