Chocolate Covered Cheesecake Bites
These Chocolate Covered Cheesecake Bites are bite-sized pieces of delicious cheesecake with a graham cracker crust that's coated in a smooth chocolate and chilled for sweet perfection. They're great for parties, family gatherings, or just to enjoy a great snappy chocolate coated cheesecake.
Close your eyes and imagine the perfect dessert for a party or large event. It should be small, handheld, not too expensive, and absolutely delicious. If you pictured these chocolate-covered cheesecake bites, you have a winner.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Graham cracker crumbs. Any brand will work. You may not want to get flavored graham crackers though.
- Butter. Salted butter will help give the crust a little flavor.
- Cream Cheese. If you are going to make a dessert with real sugar, you might as well use real, full-fat cream cheese as well. Your dessert will taste better. The good thing about cheesecake bites is that it is easy to eat in moderation.
- Granulated Sugar. Table sugar or white sugar is all you need to make this dessert.
- All-purpose Flour. Gluten-free will work as well.
- Full-Fat Sour Cream. Lower fat sour cream will not work for this recipe.
- Vanilla Extract. Do not use imitation vanilla unless necessary.
- Large Eggs.
- Chocolate Almond Bark. Almond bark is similar to chocolate except that it is made with vegetable fats instead of cocoa butter. If you prefer to use actual chocolate you can do so. Sometimes almond bark can be easier to melt and work with.
How to Make Chocolate-Covered Cheesecake Bites
Making cheesecake bites has a few different steps but it really isn't all that complicated. Your guests will adore these finger food desserts. It's a perfect mouthful and everyone can take just the right amount of this rich, delicious treat.
How to Make the Cheesecake Crust
Preheat your oven first to get it ready, and then go ahead and line your pan with foil. Spray the foil with non-stick spray. Mix the graham cracker crumbs and sugar in a bowl until they are evenly mixed.
Melt the butter and stir it in. Pour this mixture into the pan and press it down. Bake the crust for ten minutes, then set it aside while you make the cheesecake filling.
How to Make the Cheesecake Filling
Beat the room temperature cream cheese in a large bowl to whip air into it and get it smooth. Mix the sugar and flour into the cream cheese. Add the sour cream and vanilla extract and mix it all very, very well.
Beat in one egg at a time and make sure the eggs are fully incorporated. Spread the cheesecake filling on top of the crust and bake this for about thirty minutes. Cool completely and chill overnight in the refrigerator.
The next day, cut the cheesecake into 32 equal bites and place them on a tray in the refrigerator or freezer to stay cold while you prepare the chocolate.
How to Prepare the Chocolate Coating
Use either a double boiler (a bowl that will fit on top of one of your saucepans with water in it will work) or a microwave to melt the almond bark until it's completely smooth.
How to Assemble your Cheesecake Bites
Dip each cheesecake piece into the melted almond bark to cover it completely in the coating. Place the coated pieces on parchment paper to set. Once the chocolate coating has set, you can return them to the refrigerator until you are ready to serve your chocolate-covered cheesecake bites to your family, friends, or guests.
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How to Store/Freeze
Chocolate-covered cheesecake bites can be refrigerated in an airtight container for four or five days.
They can also be frozen for up to three months in a freezer-safe container. You can eat your dessert partially frozen or thawed. The chocolate almond bark may dry out and crack in the freezer or if it thaws too quickly.
Pop the frozen cheesecake bites in the fridge overnight to defrost them.
Recipe FAQs
Yes. Choose gluten-free graham crackers. Use your favorite gluten-free one-for-one flour for the cheesecake filling. These are the only changes you need to make.
Since we already have a nice chocolate coating, I don't know that they need anything more. You could add a drizzle of easy caramel sauce, Strawberry Syrup if you're looking for something fruity, or even some fresh berries or homemade whipped cream.
Start by baking your cheesecake in a 9x13 pan wrapped with parchment paper/foil. Once it's baked and cooled completely, chill the cheesecake in the fridge overnight so it's firm.
Pull the chilled cheesecake out of the pan by the parchment paper/foil. Using a sharp knife and a ruler, mark out your cuts first by making a small notch. Then line the knife up to the notches to get a straight cut and press evenly straight down.
Once you've cut through the graham cracker crust, slide the knife towards you until it comes completely out of the cheesecake and NOT STRAIGHT UP.
Yes! They are made with a lot of cream cheese after all. They can stay out for about an hour at most but then need to go back in the fridge.
More Great Finger Food Desserts
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Covered Covered Cheesecake Bites
Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¾ cup butter melted
Cheesecake Filling
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ⅓ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
Coating
- 24 ounces chocolate almond bark broke into pieces
Instructions
Crust
- Preheat the oven to 350 degrees F. Line a 9x13 baking pan with foil and grease with nonstick baking spray.
- Add in the graham cracker crumbs and granulated sugar to a mixing bowl and mix until combined.
- Add the melted butter into the crumb mixture and stir until the crumbs are well coated with butter.
- Pour the crust mixture into the bottom of the prepared 9x13 pan. Firmly and evenly press the crumbs down into the bottom of the pan.
- Place the crust into the preheated oven to bake for 10 minutes.
- Remove from the oven and set aside to make the cheesecake filling.
Cheesecake Filling
- In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until smooth.
- Add in the granulated sugar and flour. Beat until incorporated. Scrape down the sides and bottom of the bowl.
- Add in the sour cream and vanilla extract. Mix until the sour cream is worked into the batter.
- Add the eggs in one at a time and beat just until incoporated. Scrape down the sides and bottom of the bowl before adding the next egg.
- Pour the cheesecake batter on top of the crust and spread out.
- Place in the preheated oven and bake for 30 minutes until the edges of the cheesecake are set and the center jiggles slightly like setup jell-o.
- Allow the cheesecake to cool to room temperature.
- Once cooled, place in the fridge to chill overnight.
- Remove the cheesecake from the and cut the cheesecake into 32 small squares.
- Place the pieces on a parchment-lined rimmed baking sheet.
- Place the cheesecake bites into the fridge and begin working on melting the almond bark.
Coating
- Add the almond bark pieces into a heat-proof bowl that sits on top of a medium saucepan.
- Add about 1 inch of water into a medium saucepan and place the bowl of almond bark on top of it. The bowl shouldn’t touch the water.
- Let the water simmer over low heat and stir the almond bark until it’s completely melted.
Assemble
- Using a fork and a skewer, dip the chilled cheesecake bites into the chocolate until completely coated. Scoop the cheesecake out of the chocolate with the fork and gently tap the wrist that’s holding the fork to remove any excess chocolate.
- Place the bite back onto the parchment paper and slide off using the skewer. Gently twist the skewer when pulling it away from the chocolate.
- Store in an airtight container in the refrigerator.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
