If you have a love for creamy cheesecake you will want to try these insanely good chocolate covered cheesecake bites. Super easy to make and the perfect treat for any occasion!
These chocolate covered cheesecake bites are the best of both worlds; creamy cheesecake on the inside and delicious milk chocolate on the outside.
They’re the perfect bite-sized treats, can easily be made ahead and are great for sharing (or not sharing. I won’t judge!)
For making this recipe you will need to make a cheesecake. I use a square baking pan so it’s easy to cut in cubes and dip those in chocolate later.
You first start by making the cheesecake. Melt the butter and add to the cookie crumbs. Press into a baking tin (a square pan works best here) firmly and cool until ready to use.
Make the cheesecake filling and pour onto the crumbs. Bake in the oven for about 55 minutes or until set. Let the cheesecake cool in the oven with the door slightly ajar and refrigerate overnight. You want them to be really cool.
Once set you slice them into bite-sized pieces. I first cut the cheesecake in four and each square into 9 cubes. You’ll have a total of 36 pieces.
Sounds like a lot but trust me when I say they’ll be gone in no time! It’s a perfect little treat. But if you’re worried you will have too many? You can easily freeze half of the pieces and use those at a later date.
For dipping the cheesecake bites you first melt 2/3 of the chocolate in a double boiler and once melted you add the rest of the chocolate chips. Check this article on how to temper chocolate without a thermometer.
Once the chocolate is melted, dip each cheesecake bite into the dipping chocolate and place it on a sheet of parchment paper to set.
Properly packed in an airtight container they keep for 3-4 days in the fridge.
If you want to freeze part of the bites do so without the chocolate. That way you can store them for three months and you can dip the frozen cheesecake into the chocolate once you’re ready to eat them.
It is possible to freeze with the chocolate layer, but freezing and thawing can effect how the chocolate looks.
Of course you can use just about any cheesecake recipe and turn them into bites! Try with any of the cheesecakes below:
Milk chocolate works beautifully, but dark or white chocolate are great options too. Use good-quality chocolate for the best flavor and smoothest coating.
This usually happens if the chocolate is too thick or the cheesecake is too cold. Let the melted chocolate cool slightly after melting and work quickly for the smoothest result.
Tempering isn’t strictly necessary since the bonbons are stored in the fridge, but: if you want a shinier finish and a firmer snap, you should definitely temper the chocolate. Without tempering, chocolate can look dull, have white stripes and is often a bit soft.
Not at all. Since the cheesecake is cut into cubes and coated in chocolate, any cracks will be completely hidden.
Definitely! Lemon zest, orange zest, espresso powder, or a swirl of caramel or fruit puree all work beautifully.
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