Chocolate Dipped Cheesecake Bites

Chocolate-Dipped Cheesecake Bites are the perfect bite-sized dessert recipe to make for any holiday occasion. The creamy, luscious chocolate-covered cheesecake bites are especially wonderful added to a dessert buffet for Christmas, New Year’s, or any time you have company.

Mini Cheesecake Bites are always a hit. They’re small enough that you won’t feel guilty going back for seconds or thirds. The calories are less than a slice of regular cheesecake, but you’ll still get your fix!

Why You Must Make

Our household celebrates St. Nicholas Day, Christmas, and New Year’s Day with chocolate. It’s just a given. I mix up batch after batch of fudge to give away, reserving just enough for the family to have a square or two each day. Plus I spend days baking up cookies and stirring pots of molten sugar for my famous English toffee.

• This recipe is a wonderful way to shake things up just a bit, and this year, I decided to make some chocolate-dipped cheesecake bites for a change of pace.
• Plated with some fresh fruit, these gems are the perfect treat for unexpected company or when the family gathers to watch an old holiday movie or football game.
• Have a chilled bottle of Pinot Grigio ready to uncork along with beer and soft drinks, and you’re set!

Recipe Tips

• PRO-Tip: As with most baking recipes, have your ingredients, such as eggs and cream cheese, at room temperature. This will make them easier to blend smoothly.
• If you don’t get them out of the fridge in time, you can place your wrapped, unboxed cream cheese and eggs in a bowl of hot water. It shouldn’t be boiling as that will cook the eggs.
• PRO-Tip: Use the paddle attachment of your mixer to blend the batter. You want it to be smooth without whipping air into it as that won’t allow your cheesecake to be the proper dense consistency.
• Chill the cheesecake well before slicing. Using a hot, dry knife will help make cleaner cuts.

What to Serve on a Dessert Buffet

Dessert buffets have become my specialty. For each of the three high school graduations, our family hosted, I made desserts. Of course!

• I like to make sure there’s something for everyone. Here are the categories to cover: vanilla, chocolate, lemon, nutty, peanut butter, spiced and creamy.
• You don’t have to fill them all, but remember, there are always a few people who don’t eat nuts or chocolate.
• Fruit is always nice for those who want healthy fare. Vary your colors for a nice visual display.
• Add cheese to the fruit tray for some protein. Nuts are nice, too. A nice sharp cheddar is generally well received. Even a round or wedge of Brie with crackers is a crowd pleaser.
• Cashews, pistachios or almonds are my go-to nuts for parties.

Suggestions for Bite-Sized Desserts and Cookies:

• Killer Chocolate Chip Cookies
• Pecan Pie Thumbprint Cookies
• M & M Cookies
• Caramel Topped Mini Cheesecakes
• Twix Cookies
• Chocolate Toffee Cookies
• Bar Cookie Recipes
• Plus, check out all my best Dessert Recipes

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The Recipe:

Chocolate Dipped Cheesecake Bites Recipe

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Yield 49 squares

Lovely little cheesecake nibbles coated in chocolate.

5.0 Stars (7 Reviews)

Ingredients

Crust:

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• 1 cup graham cracker crumbs
• ¼ cup finely chopped pecans
• ¼ cup butter, melted

Cheesecake layer:

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• 2 packages (8 ounces each) cream cheese, softened
• ½ cup sugar
• ¼ cup sour cream
• 2 eggs, lightly beaten
• ½ teaspoon vanilla extract

Chocolate coating:

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• 24 ounces semisweet chocolate (6 Ghirardelli bars)
• 3 tablespoons shortening

Instructions

1. Line an 8 or 9-inch square baking pan with foil and grease the foil (or use nonstick foil).
2. In a small bowl, combine the graham cracker crumbs, pecans, and butter. Press into prepared pan; set aside.
3. In a large mixing bowl, beat the cream cheese, sugar, and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over the crust.
4. Bake at 325° for 35-40 minutes or until the center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
5. In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly.
6. Using foil, lift the cheesecake out of the pan. Gently peel off the foil; cut into 49 squares.
7. Remove a few pieces at a time for dipping; keep the remaining squares refrigerated until ready to dip.
8. Using a toothpick, completely dip squares, one at a time, into the melted chocolate.
9. Place the dipped squares on parchment-lined baking sheets; spoon about 1 teaspoon of chocolate over each. (Gently reheat the chocolate if needed to finish dipping.)
10. Let stand for 20 minutes or until set.
11. Store in an airtight container in the refrigerator or freezer.

Notes

Adapted from The Taste of Home.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Hand Mixer
• 
  Nonstick Foil
• 
  8 x 8-inch Baking Pan
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count

Nutrition Information:

Yield:

25

Serving Size:

2 cheesecake bites
Amount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 54mgCarbohydrates: 24gFiber: 2gSugar: 20gProtein: 3g

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