Tessa’s Recipe Rundown
Taste: The tangy, rich cheesecake paired with the sweet chocolate is a perfect match.
Texture: Buttery, crunchy graham cracker crust + thick, luscious, rich cheesecake, all coated in a thin, snappy chocolate coating. Heavenly!
Ease: Super easy – just a bit messy and requires some patience.
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!
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Chocolate-Covered Cheesecake Bites are the absolute perfect dessert for any party or potluck … or just an evening to yourself!
Thick and creamy cream cheese filling with the perfect amount of tang, atop a buttery, crunchy graham cracker crust, all coated in a thin, snappy chocolate coating. Sounds pretty amazing, right?
The homemade cheesecake is such a fun surprise waiting inside these little chocolate parcels. They make fantastic gifts, too! Perfect for Valentine’s Day or Christmas.
Feel free to get creative here, too. You could experiment with adding some caramel, nuts, or mini chocolate chips. You could add some citrus zest or extracts to the cheesecake. Change up the crust to use a different cookie base. Have fun with it – just be sure to freeze the bites well before dipping them in chocolate.
Let me know in the comments below if you give these Chocolate-Covered Cheesecake Bites a try!
How to Make Chocolate-Covered Cheesecake Bites
Tips for Perfectly Smooth Cheesecake
- Be sure to use blocks of full-fat, high-quality cream cheese. Do not use reduced fat or whipped cream cheese. I like Philadelphia brand.
- Be sure your cream cheese is COMPLETELY softened to room temperature.
- Beat it very well with the sugar, but once you add the eggs and flour, only beat until just combined.
- Also, be sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps.
Cheesecake Crust Variations
You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you prefer! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
Using Coconut Oil + Baking Chocolate for Dipping
Since coconut oil is solid at room temperature, it helps to create a solid coating for the Chocolate-Covered Cheesecake Bites. Use refined coconut oil if you prefer not to have any coconut taste.
What Type of Chocolate for Dipping Cheesecake Bites?
- Don’t use chocolate chips for dipping – chocolate chips contain ingredients that prevent them from fully melting in recipes like chocolate chip cookies – so they don’t melt down as smoothly.
- I like to use Ghirardelli semi-sweet chocolate bars, but any quality baking chocolate is fine – just note that using dark or milk chocolate will alter the overall sweetness of the bites.
- You can temper the chocolate, but these Chocolate-Covered Cheesecake Bites need to be stored chilled because of the dairy in the cheesecake, so tempering isn’t needed – but if you want to go for it anyway, learn How to Temper Chocolate here.
- You could alternatively use candy melts, but I don’t like the way they taste (it’s not real chocolate).
Tips for Dipping Cheesecake Bites in Chocolate
- Keep the chocolate warm. You may need to reheat it if it becomes less pourable halfway through dipping.
- Keep your Cheesecake Bites cold, keeping them in the freezer until just before dipping in chocolate. This will help the chocolate set up more quickly.
- You can use chocolate dipping tools to make your Chocolate-Covered Cheesecake Bites look super neat and professional.
What Pan Should I Use for Chocolate-Covered Cheesecake Bites?
I recommend using a light-colored metal 8×8-inch baking pan. I don’t recommend using darker metal pans, or glass, ceramic, or silicone – learn more about Glass vs. Metal Baking Pans here.
How to Store Chocolate-Covered Cheesecake Bites
Store Chocolate-Covered Cheesecake Bites in an airtight container in the fridge for up to 5 days, or in the freezer for up to a month. Please note that the graham cracker crust may soften as the cheesecake bites sit.
More Cheesecake Recipes You’ll Love:
- Cheesecake Bars
- Oreo Cheesecake
- Ultimate Peanut Butter Cheesecake
- Death by Chocolate Cheesecake
- Ultimate Classic Cheesecake
Chocolate-Covered Cheesecake Bites
Ingredients
For the crust:
- 9 whole (135 grams) graham crackers
- 1 stick (113 grams) unsalted butter, melted
For the filling:
- 16 ounces (454 grams) cream cheese, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 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 (454 grams) semisweet chocolate
- 4 tablespoons coconut oil
Instructions
Make the crust:
- Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
- Reduce heat to 325°F.
Make the filling:
- Using an electric mixer, beat the cream cheese and sugar until completely smooth and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl, as well as the mixer attachment. 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 cooled crust. Tap against the counter a few times to release air bubbles. Bake for 35 to 40 minutes (longer if using a glass dish), or until cheesecake is slightly puffed and the center is set. If the center is slightly jiggly, that's fine.
- Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
Coat in chocolate:
- Once frozen, lift the cheesecake out of the pan and gently peel away the foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.
- 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 rimmed 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
This post was published in 2015 and has been updated with metric weight measurements, recipe improvements, and additional recipe tips.
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!