Filed Under: Candy | Chocolate | Christmas

Chocolate Covered Cheesecake Bites

Recipe By Tessa Arias
May 1st, 2015
4.96 from 25 votes
4.96 from 25 votes

Chocolate Covered Cheesecake Bites are the ultimate party food - nothing can beat this rich and flavorful bite-sized dessert. Be warned: these won't last!

Yield: 36 bites

Prep Time: 20 minutes

Cook: 50 minutes

Tessa's Recipe Rundown...

Taste: The tangy cheesecake paired with the sweet chocolate is a perfect match.
Texture: Just wow. Buttery crunchy graham cracker crust + thick, luscious and rich cheesecake + thin snappy chocolate coating = bliss.
Ease: Super easy, just a bit messy and requires some patience.
Appearance: Absolutely adorable.
Pros: Fun bite-sized twist on a classic dessert. These will be gone in about 5 seconds flat at any party.
Cons: None!
Would I make this again? I’ve made this recipe multiple times!

These will not last long!! They're the PERFECT party food!

Oh boy do I have a treat for you today. I’ve basically taken one of the most beloved desserts and turned it into candy! I love that I get to do such things for my job. It rarely feels like work, only when I have to do dishes a billion times a day. These cheesecake bites were actually the very first baking recipe I tested out in our new kitchen! Even though our new kitchen is smaller, I find it to be much more functional. I don’t have to pace ten steps just to reach the sink anymore (our old kitchen was very wide and open). It actually kind of reminds me of our little work stations in culinary school! Sometimes smaller is better, just like with these cheesecake bites!
These are TO DIE FOR!! They go fast everytime!
Who doesn’t love cheesecake? It’s even better when it’s bite-sized and covered in chocolate! These popable Chocolate Covered Cheesecake Bites are the perfect party food for any occasion. They’re positively addicting and will vanish in about 2 seconds flat. I love that you can’t tell what’s inside, they look like a regular ole’ chocolate bite or bonbon type of dessert but the homemade cheesecake is such a fun surprise! The combination of flavors and textures is fantastic.

By the way, the crust in this recipe is VERY buttery so it stays cohesive and doesn’t crumble as you dip the bites in the chocolate. Also, make sure your bites are as cold as possible before dipping for best results!

These are TO DIE FOR!! They go fast everytime!

Making Chocolate Covered Cheesecake Bites Recipe
How to make Chocolate Covered Cheesecake Bites

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These are TO DIE FOR!! They go fast everytime!

4.96 from 25 votes

How to make
Chocolate Covered Cheesecake Bites

Yield: 36 bites
Prep Time: 20 minutes
Cook Time: 50 minutes
Inactive Time 3 hours
Total Time: 4 hours 10 minutes
Chocolate Covered Cheesecake Bites are the ultimate party food - nothing can beat this rich and flavorful bite-sized dessert. Be warned: these won't last!


For the crust:

  • 9 whole graham crackers (135 grams)
  • 1 stick (4 ounces) unsalted butter, melted

For the filling:

  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1/2 cup granulated sugar (100 grams)
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon fine sea salt

For the chocolate coating:

  • 16 ounces semisweet chocolate
  • 4 tablespoons coconut oil


To make crust:

  1. Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.
  2. In a small bowl combine graham cracker crumbs and butter. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325ยฐF.

To make filling:

  1. Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that's fine.
  2. Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.

To coat in chocolate:

  1. Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.
  2. Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.

Recipe Notes

The key to beautiful, easy-to-dip bites is to make sure they're as cold as possible. If they warm up too much pop them back in the freezer until they're firm and frozen again.
Adapted from Taste of Home
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Kathy R. — May 1, 2015 at 8:15 am

    Thank you so much, Tessa! These are the ‘perfect’ dessert for me! Printed this recipe out and it’s on my ‘to-make’ list. YUM!!

  2. #
    Jessica the Baker — May 1, 2015 at 8:17 am

    This is such a great idea! I can only imagine how delicious these cheesecake bites are! Pinned!

  3. #
    Jessica @ Citrus Blossom Bliss — May 1, 2015 at 8:55 am

    I’m loving mini desserts right now! I feel much less guilty eating three or four mini cheesecake bites than a whole slice sometimes. These look so good, I probably wouldn’t be able to stop at just one!

  4. #
    Cheryl — May 1, 2015 at 9:39 am

    Hi! Do u have a grams conversion for this recipe? I would really love to try out this lovely recipe! Thank you!

  5. #
    Gaby — May 3, 2015 at 5:51 am

    You’re killing me with these cheesecake bites! I’m drooling!!!

  6. #
    Robin — May 5, 2015 at 8:24 am

    Could I use plain nonfat greek yogurt in place of the sour cream?

    • #
      Tessa — May 5, 2015 at 12:53 pm


    • #
      Steve — September 6, 2021 at 5:44 pm

      Lol why do all these fools rate the recipe before they even attempt it? What the opposite of a Karen??

      Great recipe, follow it. The chocolate part takes practice. It’s not the recipe, it’s your technique.

      I made this.

  7. #
    Amanda — May 7, 2015 at 5:28 pm

    So I was in a hurry and didn’t read the directions as I went…. Is it really bad if it’s over mixed?

  8. #
    Lushy — May 20, 2015 at 9:55 am

    I just finished making it. Finally done. But it didn’t come out as nice as Tessa’s. But it’s delicious.

  9. #
    Lushy — May 20, 2015 at 10:04 am

    I had a hard time dipping the squares in the choc. I used a toothpick to hold the bites for dipping and was left with a hole. Can u pls tell me how to do it, for next time. Thanks

    • #
      Tessa — May 20, 2015 at 1:53 pm

      If I use a toothpick I will usually set the cheesecake bite down after it’s been dipped and slowly slide the toothpick out. The melted chocolate will fill the hole. Or you could use a fork or chocolate dipping fork found at any baking supply store ๐Ÿ™‚

  10. #
    Mita — May 27, 2015 at 11:56 am

    I can’t wait to make these! Is there an appropriate substitute for the coconut oil? I don’t usually have it around the kitchen. Thanks!

    • #
      Tessa — May 27, 2015 at 4:27 pm

      Coconut oil is really the best because it allows the chocolate to harden beautifully. The best substitute would be shortening.

  11. #
    Ashley — June 1, 2015 at 6:58 pm

    I used chocolate flavored bark coating, it is located in the baking isle. I worked amazing it also works really well on strawberries!

  12. #
    Tammy — June 15, 2015 at 9:44 pm

    These look fantastic! I have a question. The graham crackers I buy come in sleeves as individual crackers, but I think they sometimes come in “sheets” with several crackers stuck together. Do you mean 9 sheets, or 9 individual crackers?


  13. #
    Maria Kallas — July 24, 2015 at 5:26 pm

    Looks awesome!

  14. #
    Christie — July 24, 2015 at 7:19 pm

    These look so yummy! I want to make them but am allergic to coconut. Is there something I can use to substitute for coconut oil?

    • #
      Tessa — July 26, 2015 at 5:03 pm

      Coconut oil is the best but you can use shortening.

  15. #
    Simone — July 28, 2015 at 1:44 pm

    I have graham cracker crumbs already….how much of it do we need to use to combine with the 4 oz of butter?

  16. #
    Deb Dilbert LeBel — December 3, 2015 at 9:09 am

    I made these and they taste delicious. The cheesecake is the most important part, and it is moist and rich and tangy and just plain yummy. The chocolate coating came out perfectly. My only change was in the dipping. After the first couple of tries with the fork, I decided to just hold them by the crust and dip the tops. Who sees the bottoms anyway. Came out perfect, saved me time and effort too. Needless to say, I think I ( or should I say we, lol) are gonna win the Chelsea MEC employee bake-off this year! I’ll give you most of the credit, Tessa – promise. Thanks!

    • #
      Tessa — December 5, 2015 at 8:52 am

      Awesome, Deb! Glad you were able to make the recipe your own ๐Ÿ™‚ Good luck, hope you win!!

  17. #
    Brooke johansen — January 23, 2016 at 9:38 am

    I’m making these later today. So excited!

  18. #
    Melissa — February 14, 2016 at 5:42 pm

    I made these for the company dessert contest and they won! Everyone loved them.

  19. #
    Dana — February 18, 2016 at 8:55 am

    Does this double easily- using a 9×13 pan?

  20. #
    Marisa — March 18, 2016 at 6:03 am

    I love love love this recipe. Have made it twice already and am planning on making it a third time this weekend. I have had trouble dipping the cheesecake and coating the chocolate evenly without making a mess, so like an above comment, I have been just dipping them by holding the bottoms. Any suggestions?

  21. #
    tracey — March 24, 2016 at 2:36 pm

    It says 9 whole graham cracker’s , but the says crumbs, how many cups of crumbs would that be?

  22. #
    Jayne — April 1, 2016 at 9:43 pm

    Did you use caramel??? In btw the crust and filling???? ๐Ÿ™‚

  23. #
    jackie — April 12, 2016 at 4:55 pm


  24. #
    Astrid — April 15, 2016 at 11:20 am

    I am going to make these, they look delicious! I have a question, what type of sour cream did you use? There are a lot of types of cream in my country and I don’t want to use the wrong one.


    • #
      Tessa — April 15, 2016 at 11:49 am

      Just standard sour cream, that’s about all we have here!

  25. #
    chris — May 6, 2016 at 5:30 pm

    These look delicious. I was wondering if regular table salt can be used in place of sea salt and if so how much? Thank you!

  26. #
    Davin — May 10, 2016 at 2:19 pm

    Hi, can I use normal cream instead of sour cream?

    • #
      Tessa — May 10, 2016 at 2:49 pm

      I haven’t tried that, but if you give it a go you may want to use just slightly less so as not to create too thin of a batter.

  27. #
    Liz — May 12, 2016 at 12:19 am

    I think I could eat these by the fistfuls!! Great recipe!

  28. #
    Davina — June 12, 2016 at 8:56 am

    Hi Tessa – I had a major problem with these. Trying to convince people that I had made them and not shop bought – they were absolutely delicious. Thank you so much Tessa for all your recipes.

    • #
      Tessa — June 12, 2016 at 12:10 pm

      Haha! Love this, Davina!

  29. #
    Emily B. — June 23, 2016 at 1:00 pm

    Thank you so much for this wonderful recipe! I’m picky about cheesecake, but this one was perfectly creamy and had a great ratio of crust to filling. I omitted the flour (accidentally) and halved the amount of butter in the crust — the filling and crust set up perfectly with these changes so I’ll probably make it that way from now on. I was too lazy to coat them in chocolate so I drizzled a bunch of melted chocolate (and sprinkled mini chocolate chips) on half the batch (the rest I left plain). After an hour in the freezer, they were set-up enough to wrap individually in plastic wrap. My family has been eating one (or 5) a day for dessert!

  30. #
    Kate F — July 11, 2016 at 7:00 am

    Hello, I would like to make ahead and freeze. Any suggestions?

  31. #
    Nancy — July 25, 2016 at 6:44 pm

    instead of coconut oil can i use canola oil?

    • #
      Tessa — July 26, 2016 at 2:44 pm

      Did you see my comment above? “Coconut oil is really the best because it allows the chocolate to harden beautifully. The best substitute would be shortening.”

  32. #
    Shady — August 2, 2016 at 3:29 pm


  33. #
    Robyn — August 6, 2016 at 10:24 am

    What is that handy little blue tool you use to dip the cheesecake with?

  34. #
    Ange — August 31, 2016 at 9:24 am

    How many grams just the 9 whole graham crackers? Coz i think it’s different size in my country… Thx

  35. #
    muna — September 2, 2016 at 5:09 pm

    Thank so much Tessa, the recipe is easy to try n delicious

  36. #
    Paula — December 24, 2016 at 8:46 pm

    These were very easy to make. When I saw that it was a 8×8 pan I thought it wouldn’t be enough. It was plenty. I dipped cheesecake part only. It was easier to handle. Took them to a party today. Got rave reviews. I loved them frozen. Yum, yum, yum!

  37. #
    Aliyah — February 8, 2017 at 7:30 am

    Hey there! I am wanting to do a white chocolate coating, will the ratio of coconut oil to chips ratio be the same?

  38. #
    glaucia — February 24, 2017 at 4:09 am

    What can I substitute sour cream with? It’s hard to find it in my country

    • #
      Tessa — February 28, 2017 at 9:52 am

      Plain yogurt works!

  39. #
    patti — March 4, 2017 at 8:24 am

    these are really good. the coconut oil really helps the chocolate garden quickly. you can taste it in the finished product, but it’s not overwhelming.
    i wish i could post a picture, because they are so pretty!

    • #
      Tessa — March 7, 2017 at 11:55 am

      Yay! I’m actually looking into a way for everyone to post a recipe photo with their comments ๐Ÿ™‚ Until then, if you want to email me a picture, I’d love to see and maybe share with the rest of my audience. tessa (@)

  40. #
    patti — March 4, 2017 at 8:26 am

    sorry … the comment above is supposed to say “really helps then coconut harden”, NOT garden!

  41. #
    Dawn — March 14, 2017 at 11:05 pm

    Can I use your chocolate cheesecake recipe to make chocolate cheesecake bites? If so, does it still need to be on a water bath?

    • #
      Tessa — March 15, 2017 at 10:09 am

      If you’re making cheesecake bites, then you don’t need to bother with a water bath since you’ll be slicing them up anyways!

  42. #
    vicky — July 13, 2017 at 6:31 pm

    I just made these and I had a mess. I would NOT make them again. I had to keep half of the bites in the freezer while trying to work with the other half before they got too soft to dip. After dipping about 40 of them, I gave up and smashed them back into the bottom of the pan and poured the chocolate over the top.

    • #
      Tessa — July 18, 2017 at 2:12 pm

      Oh no Vicky! 40 bites?! This recipe only makes 36. I so state in the Recipe Rundown, that this recipe is “just a bit messy and requires some patience.” Maybe next time simply drizzling the chocolate would make things easier ๐Ÿ™‚

  43. #
    ameeta — September 15, 2017 at 2:34 am

    Hi Tessa,love all your recipes….you make it so simple for us….made these today, how ever my cheesecake turned out very salty and I’m wondering why…..I followed the recipe to the T….I used regular table salt as I did not have sea salt….
    Further I used melted Belgian chocolate chips and added coconut oil… chocolate was melting( coating the fingers) within seconds of being out of the fridge.
    Waiting to hear from you…happy baking till then and once again thank you for all these gorgeous recipes:)

  44. #
    ameeta — November 5, 2017 at 3:48 am

    Hi Tessa,waiting to hear from you on my comment above.Please advise.

  45. #
    ameeta — November 5, 2017 at 3:49 am

    Hi Tessa,do advise on my comment above.Thanks.

  46. #
    Tammy fisher — November 12, 2017 at 10:06 am

    I have made these a few times. They are my go to pot luck dessert. Messy? I made them today with my 12 yr old niece… Fun and easy

    • #
      Tessa — November 12, 2017 at 1:40 pm

      So happy to hear that, Tammy! Thanks for sharing xo

  47. #
    James — November 22, 2017 at 6:04 am

    Tessa… Really would like some guidance like others on what 9 graham crackers are… Even a dimension of each would help. Thanks!

  48. #
    Ronnie — December 10, 2017 at 9:19 pm

    @James and anyone else outside of the US: I believe when she says “9 Whole graham crackers” she means 9 sheets (1 sheet actually equals 4 crackers). BTW: 10 “whole” graham crackers (sheets of graham crackers, that is) is 1.5 cups so you should be fine with 7-8 sheets. Oh also, 8 graham cracker sheets = 1 cup which is 85 grams. I dunno why she hasn’t clarified this because i’ve seen lots of people asking up there…

  49. #
    Ronnie — December 28, 2017 at 12:19 pm

    I made these for x-mas and everybody loved them! I actually made 2 batches because I had to throw away the 1st batch after they got left out of the freezer all night and day (unbeknownst to me).Kind of a blessing in disguise because the first batch tasted like sawdust! I had used Walmart brand cream cheese and it turns out that Great Value brand cream cheese tastes absolutely disgusting (avoid at all cost people!). The 2nd time I used the Philadelphia brand (i could not believe the difference in taste!) and added 3 tbs of sugar to the crust. I also had a pan of water in the bottom of the oven (i didn’t want to do a *real* waterbath). It turned out really good (super tasty and creamy). The addition of coconut oil to the chocolate works great–doesn’t mess with the taste at all!

  50. #
    Megan — December 30, 2017 at 7:39 pm

    How do you freeze this? You let the cheesecake set than freeze in foil?

  51. #
    Debra — January 2, 2018 at 2:36 am

    Super easy!! Delicious!! This is definitely a keeper!!

  52. #
    fenny — February 7, 2018 at 7:07 pm

    hi Tessa, Iโ€™d like to make these cheesecakes for garden party. Will it melt under the warm weather? Thanks a lot

  53. #
    Jessy — May 10, 2018 at 11:02 am

    Its delicious! What price I could sell it for? For 1 or a little box of 2 medium size cheesecake bites cover with chocolate. I started doing them for sale but I don’t have an idea how much to charge. Thanks for any help u could give me. Thank again!

  54. #
    Shirley — June 6, 2018 at 5:54 pm

    I want to make them the day before the party but, had trouble with condensation on the chocolate. What is the trick to prevent this

  55. #
    Katie — September 13, 2018 at 7:45 pm

    Can make them ahead and freeze them until needed without the chocolate coverd in them?

  56. #
    Paul Yinger — December 14, 2018 at 11:13 am

    I make cheese cake all the time, but I do like the idea of this Recipe. Unlike when you make a cheese care you are stuck with the whole Cheese cake until it’s gone. With this Recipe you can take out as much as you need and simply freeze the rest, I am definitely going to use this Recipe during the busy Christmas Time. I can make two our three of they and simple place a few on each cookie plater that I make for friends. Thank you for this awesome recipe and technique Paul

  57. #
    Paul Yinger — December 14, 2018 at 11:20 am

    I have learned over the years when you are making Cheese Cake you can’t cheap out on the Cream Cheese, this is when you have to buke up and buy the PHILLY Cream Cheese, Period. After trying all the cheaper cream cheese, you get what you pay for. The better the Cream Cheese the better you Cheese Cakes will be, and they will be more Consistent. Also I find that when baking a Cheese Cake, I use a good thermometer you want the center to be 150 F, no more. This will give you a good Creamy Cheese cake, that is totally cooked.

  58. #
    Caterina — December 31, 2018 at 7:34 pm

    I was just wondering if I do 1 day shipping would they be okay to ship since the cheesecake would be out of the fridge for 24 hours

    • #
      Alba — September 2, 2019 at 8:42 pm

      I think you should put some dry ice in the box, to keep it frozen. Sometimes carriers do not deliver in 1 day, even though thats what you paid for, so it would be a shame if they took 2 days and your cheesecake went bad.

  59. #
    Linda Marie — January 2, 2019 at 6:41 pm

    i always make cheesecake for holidays. This year having more left than usual I needed a recipe to use the rest of the cheesecake up. I made mine little different because it was a big spring pan cake. I used dark chocolate and it was delicious. Thank you for sharing your idea and recipe.

  60. #
    Easter — January 25, 2019 at 3:25 am

    This is such a great idea! I can only imagine how delicious these cheesecake bites are! Pinned!

  61. #
    Bree — February 6, 2019 at 3:48 pm

    Hi Tessa! This might be a silly question, but I was wondering if these would work with mini muffin pans?
    I need to make round individual bites for a company party. Let me know! I can’t wait to try them.

  62. #
    Chris — February 15, 2019 at 11:32 am

    After trial and error, I found that if you are adept with chopsticks, you can use those to dip the bites in the chocolate mixture. Doesn’t leave the holes in them, that a fork or toothpick does.

  63. #
    Lily Ratcliffe — February 17, 2019 at 2:37 pm

    Made these for valentines day and my mamas birthday and they were awesome. I made 4 different toppings. You can add peanut butter or jam or anything to the top of the squares, refreeze for a few minutes and then dip in the chocolate.

  64. #
    Pam — April 17, 2019 at 12:48 pm

    I just made these today. Delicious. Thank you for sharing

  65. #
    Bee — April 22, 2019 at 6:43 am

    I am going to have this for desert tonight, itโ€™s awesome.

  66. #
    Justina — June 27, 2019 at 6:38 am

    Excellent and easy recipe. I made them already for 2 events and both times I brought home an empty tray.

  67. #
    Diana Taylor — July 3, 2019 at 8:03 am

    those look amazing im going to try to make them one of these days .. i have to ask you this where do u buy your chocolate from? and which one is the best to buy .. i’m in Canada Toronto .. chocolate makes everything taste good.. u need to have good chocolate brand to make things taste good ..

  68. #
    David Desuoza — July 6, 2019 at 3:57 am

    I really like this post, and recipe. Thank you so much for putting together with a video and instruction.Thanks for sharing this.

  69. #
    J — July 12, 2019 at 11:21 pm

    So delicious and easy! I put these on a stick upside down (so the graham cracker prevents the cheesecake from sliding down the stick) and then dip it in chocolate and various toppings.

  70. #
    Diana Taylor — July 17, 2019 at 10:26 am

    those look amazing im going to try to make them one of these days .. i have to ask you this where do u buy your chocolate from? and which one is the best to buy .. iโ€™m in Canada Toronto .. chocolate makes everything taste good.. u need to have good chocolate brand to make things taste good ..

  71. #
    Andi — August 28, 2019 at 7:39 am

    These were delicious! I made them exactly as the recipe stated. The cheesecake texture was perfect. It was a little messy and difficult to cut them up into squares, but they turned out looking ok. The chocolate coating was thick enough and hid a few mistakes. Personally, I am not a big fan of coconut flavoring, but I ate these little suckers out of my freezer like candy. I COULD NOT stop. Even so, next time I might try decreasing the amount of coconut oil.

  72. #
    DIANA Taylor — October 4, 2019 at 5:17 am

    is it 8 oz of cream cheese or 16 im confused

  73. #
    DIANA Taylor — October 4, 2019 at 6:43 am

    9 whole graham crackers how much is that in grams ? thanks

  74. #
    Andrea Tyler — November 28, 2019 at 1:35 pm

    I decided to try this recipe this year for family Thanksgiving. It turned out perfectly! Super easy to do. I used crushed oreos to make the crust instead of graham crackers…mmmmmm.

  75. #
    Nancy — December 1, 2019 at 5:22 pm

    Can heavy cream be used instead of coconut oil?

    • #
      Tessa — December 2, 2019 at 11:31 am

      Unfortunately, no.

  76. #
    Tammy.NYCgirl — December 18, 2019 at 12:45 pm

    Hi, can these be made ahead and frozen? I know sometimes cheesecake doesn’t freeze well. Have you tried?
    Thank you!

  77. #
    Sheri — December 18, 2019 at 7:23 pm

    Can’t wait to get started on these.making them for a large family Christmas gathering.will let you know how they turn out.wish me luck.i will need

  78. #
    Erin M — December 23, 2019 at 1:36 am

    I made these this weekend and they were so much easier than I thought they’d be! I made and froze the cheesecake last week and cut them and dipped them yesterday – the chocolate coating was so easy to work with! Thanks for another great recipe!!

  79. #
    Rosa — December 30, 2019 at 2:25 pm

    Can I bag these up in goodie bags after cut and frozen ? Or will they become sticky ? What is the best way to give these as a gift ? Thanks !

  80. #
    Mary M. — April 24, 2020 at 2:01 pm

    I’ve made these many times. I do love them dipped in chocolate, but I use this recipe anytime I want to make cheesecake bars. My family likes a fruit topping so I usually do that, but this is the PERFECT cheesecake bar. I love how well the crust stays together too. It’s just so good! make them!!

  81. #
    Penny L Oberdank — July 28, 2020 at 7:51 pm

    I love this recipe! I have made these quite a few times. Once I make them for anyone, they become a requested item. I cut them into squares before I freeze them. I found it really hard to cut when they are frozen. And this way they stay really cold while I’m dipping. And I usually use Ghirardelli chocolate melts for the dipping.

  82. #
    Vaishnavi — August 20, 2020 at 10:48 am

    I made this today, and it was so good! I was scared the chocolate coating would be too sweet, but it pairs so well with the cheesecake. Thank you so much for a wonderful recipe!

  83. #
    Jacqueline F — September 5, 2020 at 2:48 pm

    I made these just plain without dipping in chocolate and they were great.
    Creamy, rich and not overly sweet.

  84. #
    Carmen — September 7, 2020 at 5:15 pm

    Could I make these peanut butter?

  85. #
    Lea — October 29, 2020 at 5:21 am

    Hey Tessa! I just made the batter but it was too runny like heavy cream consistency, is that okay? What could be the reason for that?

  86. #
    AMS — November 22, 2020 at 1:35 pm

    I HIGHLY recommend this recipe. They are perfect and a huge hit. Definitely made a mess while chocolate coating them but worth it. Be warned that if you take them anywhere they will be gone extremely fast and youโ€™ll be asked to bring them over and I again.

    • #
      Tessa — November 23, 2020 at 4:28 pm

      I’m so happy to hear you loved this recipe!

  87. #
    Roberta — November 22, 2020 at 6:37 pm

    Can you add liquid eggnog to these?

  88. #
    Gwyn — January 2, 2021 at 2:20 pm

    I made these for Thanksgiving and they were awesome. The recipe calls for 1cube (4oz). I think I used one cube (8oz) because I thought it seemed too much for a graham cracker crust, but still delicious. I am in California, but Iโ€™m guessing the 4oz is correct and not necessarily the one stick depending on where one lives even in U.S.?

  89. #
    Gwyn — January 2, 2021 at 3:26 pm

    Delete my comment! Donโ€™t know what I was thinking โ€โ™€๏ธ Thinking in tablespoons. SORRY

  90. #
    CG — January 6, 2021 at 8:07 am

    Heavenly! I added a layer of dairy caramel cream on the crust for even more flavor.

    • #
      Tessa — January 6, 2021 at 12:12 pm

      That sounds amazing!

  91. #
    Noreen — January 10, 2021 at 8:41 am

    Made these for New Years Eve dessert. They were sooo delicious! Couldnโ€™t keep my hands out of them.

  92. #
    Coleen Barnes — January 21, 2021 at 2:27 pm

    Hi Tessa! I am wondering if it works to double this recipe and use a 9X13 inch pan as I would like to serve this for a birthday party for 15 people and the host requested larger squares.

    • #
      Tessa — January 22, 2021 at 11:44 am

      I haven’t personally tested that, but I believe it should work! Enjoy!

  93. #
    Tori Caringella — January 22, 2021 at 7:41 am

    These look delicious!! How long do these keep in the fridge or can they be stored in the freezer? I’m making them for myself and don’t want any to go to waste ๐Ÿ™‚

  94. #
    Lindsay F. — January 25, 2021 at 4:11 pm

    Yummy! Iโ€™m pregnant and was going to make these as a treat too keep in the freezer for my husband. Do the final bites freeze well?

  95. #
    Jane Garrett — February 6, 2021 at 8:12 am

    These are truly fabulous! I made one minor change: in place of the semisweet chocolate and coconut oil, I dipped the cheesecake bites in Ghirardelli’s dark chocolate melting wafers (melted).
    This is a keeper!

    • #
      Tessa — February 8, 2021 at 1:51 pm

      So glad you enjoyed this recipe!

  96. #
    Lana — February 16, 2021 at 6:52 pm

    These turned out awesome! I ate most of them myself

    • #
      Tessa — February 17, 2021 at 1:40 pm

      So glad you enjoyed!

  97. #
    Katie Jensen — March 3, 2021 at 11:22 am

    This recipe is so delicious! I love that they are bite-sized treats. Last time I made it, I ran out of graham crackers and had to use biscoff cookies I had left over from another recipe and the flavors worked really well. Highly recommend this recipe.

    • #
      Tessa — March 3, 2021 at 1:48 pm

      So glad to hear this, Katie!

  98. #
    Laura — June 30, 2021 at 9:12 pm

    Could you please clarify what 9 graham crackers looks like? Is that individual crackers or sheets? And/or how many cups (or grams) of crumbs do you end up with once crushed?

    I see other people have asked this question but havenโ€™t seen any response. It seems an important one as you mention the crust is specifically formulated to withstand dipping in chocolate without crumbling.

    Thank you! Looking forward to making and trying these.

    • #
      Tessa — July 6, 2021 at 9:54 am

      Hi Laura, I have the grams added to the ingredient list now ๐Ÿ™‚ 9 whole graham crackers means 9 sheets. Enjoy your cheesecake bites!

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