Description
Decadent and bite-sized cheesecake squares with a crunchy graham cracker crust, smooth cream cheese filling, and a rich semisweet chocolate coating. Perfect for parties, desserts, or anytime you crave a delightful sweet treat.
Ingredients
Scale
Crust
- 9 whole (135 grams) graham crackers
- 1 stick (113 grams) unsalted butter, melted
Filling
- 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
Chocolate Coating
- 16 ounces (454 grams) semisweet chocolate
- 4 tablespoons coconut oil
Instructions
- Make the crust: Preheat the oven to 350°F. Line an 8×8-inch square baking dish with foil and spray with non-stick cooking spray. In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press this crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or a glass. Bake for about 10 minutes or until the crust is fragrant. If using a glass dish, baking time may be slightly longer. Remove from oven and place on a cooling rack to cool completely.
- Prepare the filling: Reduce oven temperature to 325°F. Using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as well as the mixer attachment to ensure even mixing. On low speed, add the sour cream, eggs, vanilla extract, flour, and sea salt. Beat just until combined; avoid overmixing to prevent cracking during baking.
- Bake the cheesecake: Pour the cream cheese batter evenly over the cooled crust. Tap the baking dish gently on the counter a few times to release any air bubbles trapped in the batter. Bake for 35 to 40 minutes, or until the cheesecake is slightly puffed and the center is set but may still be a bit jiggly. Baking time may be longer if using a glass dish. Remove from oven and let cool completely on a wire rack.
- Chill the cheesecake: Once cooled, freeze the cheesecake in the pan for at least 3 hours or preferably overnight, until very cold and firm. This step helps the cheesecake to firm up for easier cutting and dipping.
- Cut into bites: Lift the frozen cheesecake out of the pan using the foil edges. Gently peel away the foil. Using a sharp knife, cut the cheesecake into 36 bite-sized squares. If the cheesecake softens too much during cutting, place it back into the freezer to chill until firm again.
- Prepare chocolate coating: Place the semisweet chocolate and coconut oil in a microwave-safe bowl. Heat in 1-minute increments, stirring every 30 seconds, until the chocolate is fully melted and smooth. Be careful not to overheat to avoid burning.
- Dip cheesecake bites: Set a piece of parchment paper or a silicone baking mat on a rimmed baking sheet. One at a time, dip each cheesecake square into the melted chocolate, letting the excess drip off. Place the coated bites on the prepared sheet. Repeat until all pieces are coated.
- Set and store: Refrigerate the tray until the chocolate coating is firm and set. Serve immediately or store the chocolate-covered cheesecake bites in an airtight container in the refrigerator or freezer for longer freshness.
Notes
- Ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature for a silky smooth filling.
- Avoid overmixing the filling to prevent cracking during baking.
- Freezing the cheesecake before dipping helps maintain bite shape and prevents melting when dipped in chocolate.
- You can substitute coconut oil with vegetable oil if preferred for the chocolate coating.
- Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake bites, chocolate-covered cheesecake, graham cracker crust, bite-sized dessert, easy cheesecake recipe, party desserts
