Who doesn’t love cheesecake?! Especially when it’s covered in chocolate and bite-sized! 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
The full ingredient list and measurements are listed in the printable recipe below.
Cheesecakes:
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 Coating:
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
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 Cheesecake Cupcakes Individual No-Bake Vanilla Cheesecakes Nutella Swirled Cheesecake Bars Triple Chocolate Cheesecake
