Ingredients

9 whole (135 grams) graham crackers

1 stick (113 grams) unsalted butter, melted

16 ounces (454 grams) cream cheese, completely softened to room temperature

1/2 cup (100 grams) granulated sugar

1/4 cup sour cream, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 teaspoon fine sea salt

16 ounces (454 grams) semisweet chocolate

4 tablespoons coconut oil

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch square baking dish with foil and lightly spray with non-stick cooking spray.

Step 2: In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass.

Step 3: Bake the crust for about 10 minutes, or until fragrant. If using a glass dish, baking time may be longer. Remove from oven and let cool completely on a wire rack.

Step 4: Reduce the oven temperature to 325°F.

Step 5: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl and the mixer attachment.

Step 6: On low speed, add the sour cream, eggs, vanilla extract, flour, and salt. Beat just until combined, being careful not to overmix.

Step 7: Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter a few times to release any air bubbles.

Step 8: Bake for 35 to 40 minutes, or until the cheesecake is slightly puffed and the center is set but may still jiggle a little. Longer baking times may be necessary if using glass dishes.

Step 9: Allow the cheesecake to cool completely on a wire rack. Then freeze for at least 3 hours or overnight until very firm.

Step 10: Once firm, lift the cheesecake out of the pan by the foil and gently peel it away. Using a sharp knife, cut the cheesecake into 36 bite-sized squares. Return to the freezer if squares soften.

Step 11: In a microwave-safe bowl, combine the semisweet chocolate and coconut oil. Heat in 30-second intervals, stirring between, until smooth and fully melted.

Step 12: Line a baking sheet with parchment paper or a silicone mat. Dip each cheesecake bite into the melted chocolate, allowing excess to drip off, then place on the prepared sheet.

Step 13: Refrigerate the coated bites until the chocolate is set. Serve chilled or store in an airtight container in the refrigerator or freezer.

Tips & Variations

For a richer crust, add a tablespoon of brown sugar to the graham cracker crumbs before mixing in the butter.

Use dark chocolate instead of semisweet for a more intense chocolate flavor.

Sprinkle chopped nuts or sea salt on the chocolate coating before it sets for added texture and flavor.

Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake batter.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, they can be made in advance and stored in the freezer. Just thaw them in the fridge before serving for the best texture.

What if I don’t have a food processor for the crust?

You can place the graham crackers in a sealed plastic bag and crush them with a rolling pin until finely ground. Then mix with melted butter as directed.