Ingredients
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
Directions
To make crust:
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Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.
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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 325°F.
To make filling:
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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.
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Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
To coat in chocolate:
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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.
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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
I make these all the time. They turn out perfect. I add 2/3 cups chopped salted cashews between the crust and caramel, and a half cashew on top of the chocolate before it sets( to hold it in place). An excellent sweet and salty flavour. Just made for a wedding and had to omit the nuts( allergy reasons ). Instead of using a pan lined with tinfoil,( which I’ve used several times), I got a silicone mini cupcake pan (24) and when they are cooled, put them in the freezer ( still in the cupcake pan). When completely frozen, they pop out so easy for dipping.(no crumbs or cheesecake sticking to the knife). I only take out a couple at a time for dipping to keep them frozen and use 74 % cocoa bars for dipping. Since I have to omit the salted cashews, after dipping them in chocolate, I drizzled some caramel ( in a piping bag ) over the chocolate ( before it sets) and put a few coarse pieces of pink himalayan salt on top. I find using this chocolate gives you enough time to decorate before it sets. Was suppose to make 30.. but made close to 80, and they will be gone.
Can you make ahead and store in the freezer? If yes how long can you store?
Hi Heike! We haven’t tried that, so we can’t say for sure! I don’t see why that wouldn’t work for at least a month or so, though, as long as they’re well-wrapping in plastic wrap or a good airtight container, to prevent freezer burn 🙂
These were such a big hit! I even forgot to add the sour cream. I also swapped the graham crackers for gluten free Oreos for a gluten free version. (I did reduce the amount of butter by 2 tablespoons to accommodate for the Oreo filling. I might want to reduce that a bit more next time.) After I cut them into 36 pieces I left them in the freezer and dipped 6 to 8 at a time with a fork to keep them from melting, then after they dried I put them in decorative regular sized cupcake holders for easy access. It was requested again for next week’s tea. I’ll probably make a double batch and decorate them!
Excellent. I switched it up a bit on half of them; drizzled with caramel, chocolate, and chopped pecans. I placed them in gold, mini cupcake liners, they look great and taste yummy!!
These are excellent! The coconut oil added to the chocolate really thins out the chocolate and makes the perfect dipping consistency – never done that before and loved that trick! Followed everything exactly as written and they came out perfectly!
Hello,
I have made this about 4 or 5 times. Obviously, they rock and everybody loves them.(And really, I mean how could you not?)
My question involves the dipping. Every time I make them, I think maybe my technique will improve. It doesn’t. I use the coconut oil,. make sure they are good and frozen, but still, the end result is about half look like crap. I have tried various tools, from tooth picks to corn husk thing’s, to crab pullers whatever they are called, but nothing really works that great.
I really don’t want to just accept that half of everything I bake is going to look like shit. I should at least be able to improve my ratio to something like 30%. What am I doing wrong? How can I improve my cheesecake chocolate dipping skills? What tool works best? Also, towards the end, I find I have graham cracker crumbs in the remaining chocolate, and this really has a detrimental effect on the dipping presentation. How can I avoid this?
Hi Nicole! I’m so glad you enjoy this recipe, even if you’re having some issues with the dipping aspect! I hope I can help you improve this with some of the tips I have included here, along with a couple of links to dipping tools we have found super helpful for tasks like this!
– If your cheesecake bites are completely frozen, be sure to work in batches to dip them in the chocolate coating, so the rest stay frozen while you dip just a few at a time.
– That being said, dipping frozen treats into hot chocolate can cause the chocolate coating’s temperature to drop quickly, making it thicken up, and making it much more difficult to dip as time goes on. Are your cheesecake bites starting out looking great as you dip them, and then getting worse as you continue to dip? It might be worth reheating the chocolate/coconut oil mix a little (being careful not to overheat and burn it!) in between small batches of dipping, so the coating stays nice and liquidy as you continue to dip.
– The thickening chocolate could also be the reason you find more graham cracker crumbs in the remaining chocolate; as it thickens, it will start to pull crumbs away.
– Here are a couple of dipping tools we find helpful: these Wilton tools are fantastic, and are angled a little, so you can more easily dip them into a bowl of melted chocolate. You may be able to find them in craft stores or cake supply stores, but otherwise, you can purchase online via that link. Alternatively, these tools on Amazon are also great, despite not being slanted like the others.
I hope something here helps you! If not, please feel free to reach out to us again and we can continue to help troubleshoot – we are always more than happy to help!! Good luck and happy baking 🙂
Can i make this without the crumbs?
We haven’t tried that, so I can’t say for sure! Please let us know how it goes if you give it a try 🙂
I made these last year for a party and all the quests requested to the host that I make them again this year. They are so deliciously addicting!
So happy to hear they were such a hit! Thanks for taking the time to comment and let us know, we appreciate it! 🙂
Hi Tessa. I have made these many times and they are always a big hit. I was thinking of adding some mini chocoalte chips to them, do you think that would work okay?
Hi Penny! So glad you love them! We haven’t tried adding mini chocolate chips to this recipe, but it sounds delicious! Let us know how it goes if you give it a try 🙂
This is a great recipe for a gathering! The cheesecake comes together easily and bite size portions are great. It was also easy to add sprinkles to the chocolate and a layer of caramel sauce between the cheesecake and chocolate to add more color and flavor to the vanilla base.
That sounds amazing!! What a great idea, thanks so much for sharing! Happy you loved this recipe 🙂
Is there something I can substitute for the coconut oil?
You could try tempering the chocolate instead! Check out our tutorial on how to temper chocolate here. You will still need to store the bites in the fridge as the filling contains cream cheese/sour cream, though tempering the chocolate will give you that lovely snap when you bite into them 🙂 Let us know how it goes if you give it a try!
Are there any substitutes for coconut oil?
Unfortunately, no, though you could try tempering the chocolate instead. Check out our tutorial on how to temper chocolate here. You will still need to store them in the fridge as the filling contains cream cheese/sour cream. I hope that helps!
These were so good! I made these for Christmas and they were a big hit. Everyone loved them, especially since they were bite sized.Sometimes it’s nice to have a few bites of a dessert instead of a whole piece. I found your recipe to be easy to follow and they turned out perfectly. A stash of these would be nice to have in the freezer. Thanks for sharing this recipe. I will definitely be making these again!
So happy to hear that! Thanks so much for the rave review 🙂
Can you make more at a time? Double?
Hi Carol! We haven’t tested that, but a 9×13 pan should work for doubling the recipe. Please let us know how it goes!
I’m in a pinch and don’t have time for these to freeze for 3 hours before putting the chocolate. So you think it would work if I just add a layer of chocolate to the top?
Hi Avinell! The 3 hours is necessary for the cheesecake to fully set and freeze; otherwise, you’ll have a very difficult time coating the bites in chocolate. You’re welcome to try adding just a layer of chocolate on top instead, though the outcome will be different (but still delicious!). Good luck!
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 haven’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.
Hi Laura, I have the grams added to the ingredient list now 🙂 9 whole graham crackers means 9 sheets. Enjoy your cheesecake bites!
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.
So glad to hear this, Katie!
These turned out awesome! I ate most of them myself
So glad you enjoyed!
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!
So glad you enjoyed this recipe!
Yummy! I’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?
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 🙂
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.
I haven’t personally tested that, but I believe it should work! Enjoy!
Made these for New Years Eve dessert. They were sooo delicious! Couldn’t keep my hands out of them.
Heavenly! I added a layer of dairy caramel cream on the crust for even more flavor.
That sounds amazing!
Delete my comment! Don’t know what I was thinking ♀️ Thinking in tablespoons. SORRY
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 I’m guessing the 4oz is correct and not necessarily the one stick depending on where one lives even in U.S.?
Can you add liquid eggnog to these?
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 you’ll be asked to bring them over and I again.
I’m so happy to hear you loved this recipe!
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?
Could I make these peanut butter?
Incredible!
I made these just plain without dipping in chocolate and they were great.
Creamy, rich and not overly sweet.
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!
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.
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!!
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 !
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!!
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 it.lol
Hi, can these be made ahead and frozen? I know sometimes cheesecake doesn’t freeze well. Have you tried?
Thank you!
Can heavy cream be used instead of coconut oil?
Unfortunately, no.
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.
9 whole graham crackers how much is that in grams ? thanks
is it 8 oz of cream cheese or 16 im confused
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.
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 ..
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.
I really like this post, and recipe. Thank you so much for putting together with a video and instruction.Thanks for sharing this.
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 ..
Excellent and easy recipe. I made them already for 2 events and both times I brought home an empty tray.
I am going to have this for desert tonight, it’s awesome.
I just made these today. Delicious. Thank you for sharing
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.
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.
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.