Chocolate Cheesecake Bites
Take a moment and indulge yourself with Chocolate Cheesecake Bites. A delicious mini cheesecake on a chocolate crust covered in decadent chocolate. It’s amazing, they’re scrumptious, and I’ll bet you can’t eat just one. Made from scratch, these little treats look like something straight out of a bakery.
Relatively easy to make, these little treats are delicious.
They look like something right out of See’s Candies, and they aren’t hard to make.
Chocolate Cheesecake Bites would make a perfect gift, or…and this is just a thought…they would be fun at a reveal party.
The cream cheese could be colored pink or blue, which would be covered by the chocolate coating.
You could also color the cream cheese red and green at Christmas, or make some red, some blue, and leave some white for the 4th of July.
So, they could be fun at a theme party, but today let’s focus on the basic recipe. Ready?
Making Chocolate Cheesecake Bites
Start by lining an 8 x 8″ square baking dish with foil. The foil has to be large enough to hang over the edge as “handles.”
These handles will help get the cheesecake out easily and in one piece after baking.
Also, spray the foil so the chocolate crust won’t stick.
Making the Chocolate Crust
First, you’ll need a box of those chocolate wafers that are sold in the baking isle.
They’re not always easy to find, it’s like they move them around just to make it difficult to find them.
Why do they hide them from us? LOL
You don’t need the whole box, just 16 of the wafers, and they need to be crushed.
I’ll leave the crushing up to you. I put mine in a zip lock bag and beat the daylights out of them with a meat tenderizer.
Once crushed, mix them with the melted butter, then spread them evenly in the bottom of the dish.
Making the Cheesecake Center
In a large bowl, beat the cream cheese, sour cream, and sugar until fluffy. Remember, the cream cheese should be softened before trying to mix it.
Next, add the egg and vanilla extract to the mix, and beat until blended.
Like many things, don’t over mix. Once it’s blended, pour over the crust and bake for about 36 minutes.
The recipe says to bake for 30 – 40 minutes, so depending on your oven, bake accordingly.
The edges should be set, while the center is soft. It all sets up during the refrigeration time anyway, so no worries.
Let this cool on a rack for about an hour, then refrigerate for another hour.
Making the Chocolate Coating
In a medium microwavable bowl, microwave the chocolate and shortening on medium (50%) for 3 minutes.
Stir, and check for a smooth consistency. If it’s not completely melted, microwave in 15-second increments until smooth.
Let the Fun Begin
Ok, time to assemble. Have a cookie tray ready, which means lined with waxed paper. This is where you will place the completed Bites.
Remove the cheesecake from the refrigerator and lift with the foil handles.
Cut into 8 rows along one side, and 6 rows along another. You should now have 48 pieces.
Work in batches. In other words, place half of the cheesecake back into the refrigerator while you coat the other half.
Two ways to coat the pieces. I used a fork and an appetizer tooth pick for the coating process.
Poke the top of a piece with the fork, then lower it into the melted chocolate. Completely submerge the piece.
Lift it up from the chocolate and let the excess drip off. Use the toothpick to lightly brush off some of the melted chocolate on the bottom.
Place the piece on the waxed paper and use the toothpick to get it off the fork.
If there are little holes in the top left from the fork, here’s what I did.
Dip the fork just barely back into the chocolate, then lightly touch the fork to the top.
That little bit of melted chocolate from the fork fills in all the holes, hills and valleys. Yay! But, yeah, this is more work.
The other way is easier, but uses more chocolate.
Simply place the piece on top of the fork, lower the fork into the melted chocolate to coat, lift and let the excess drip off, then place on the waxed paper.
Take your pick. More chocolate will pool around the pieces, but can there ever be too much chocolate? No. Not really.
Once all of the Bites have been coated in chocolate, it’s time to decorate.
Decorating Chocolate Cheesecake Bites
There will be leftover melted chocolate. That particular day I happened to have fresh strawberries, so I dipped some into the chocolate.
I also poured some melted chocolate into a zip lock bag, snipped the tip (tiny hole), and piped the chocolate across the tops.
The little flowers are made from buttercream frosting that I colored. I didn’t use sprinkles, but don’t rule them out.
Like I mentioned earlier, if you have a theme party going on, you could customize the decorations based on the occasion.
Please join me on Pinterest and post any pictures of these Chocolate Cheesecake Bites, especially if you used them in a theme.
Chocolate Cheesecake Bites
Ingredients
Crust:
- 16 chocolate wafers, crushed (from 9 oz. pkg.)
- 1/4 cup butter, melted
Cheesecake:
- 8 oz. cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 large egg
- 1/2 tsp. vanilla extract
Chocolate Coating:
- 2 cups semisweet chocolate chips
- 2 Tbsp. plus 2 tsp. shortening
Instructions
- Preheat oven to 300°. Line an 8 x 8" square baking dish with foil. Foil needs to be long enough to hang over sides to create "handles" for easy removal after baking. Spray foil with non-stick spray.
Crust:
- Mix chocolate wafer crumbs with melted butter. Spread evenly on bottom on baking dish.
Cheesecake:
- In large bowl, beat cream cheese, sour cream, and sugar until fluffy. Add egg and vanilla extract. Beat until blended, then pour over crust.
- Bake for 30 - 40 minutes, or until sides have set. Cool on wire rack for 1 hour, then refrigerate for 1 hour.
Chocolate Coating:
- In microwavable bowl, microwave chocolate chips and shortening on medium (50%) for 3 minutes. Stir. If not completely smooth, microwave for another 15 seconds and stir. Continue until chocolate is completely smooth.
Dipping Cheesecake into Chocolate:
- Remove cheesecake from dish with foil handles. Cut cheesecake into 8 rows by 6 rows (for a total of 48 pieces). Working in batches, place half cheesecake back into the refrigerator. Line a cookie sheet with waxed paper.
- Using a fork, dip each Bite into the melted chocolate to coat. Let excess chocolate drip off, then place on waxed paper.
- Once all pieces have been coated in chocolate, use remaining melted chocolate to drizzle over tops. Pour into zip lock bag, snip tiny hole in one corner, and pipe melted chocolate over tops. Enjoy!
Notes
Nutrition
A note about dipping chocolate: the ratio is 1/2 teaspoon of shortening to 1 ounce of chocolate.
In this recipe it calls for 2 cups (16 oz.) of chocolate, which calls for 2 tablespoons and 2 teaspoons of shortening.
If you have less (or more) chocolate you want to use, you can adjust the shortening accordingly, or write me and we’ll figure it out together.
More Chocolate and Cheesecake recipes:
- Chocolate Milkshake
- Best Chocolate Rum Cake
- Chocolate Oat Bars
- German Apple Cheesecake
- Churro Dessert Bars
- Lemon Oreo Cheesecake
Thank you for stopping by my blog; I feel truly blessed to be in this position to share recipes with everyone.
On a final note, if there’s something you’re looking for that you haven’t found on my site, please write to me.
I’ll find a great recipe for you if I don’t already have one. In the meantime, have a wonderful day.
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