Chocolate-Covered Cheesecake Bites: the delicious, bite-sized dessert recipe

A sweet and tangy filling, rich and buttery crust, and crunch chocolate shell—that’s what you get when you bit into one of these delicious treats! These chocolate-covered cheesecake bites make for an easy, bite-sized dessert recipe—it’s perfect to serve for a party.

And unlike a traditional large cheesecake, these bites are easy to make, and even easier to upscale (great for large crowds!). To make it, you need cream cheese, sugar, eggs, chocolate, hazelnut grains—and a bit of patience as the cheesecake bites need to set in the fridge for a while. You’ll love how easy these tasty bites are to make!

Tips

For a nice design, drizzle the hardened chocolate shells with white chocolate. You can also cover the cheesecake bites with white chocolate instead of milk chocolate.

To make a no-bake version of the cheesecake bites, mix 1 cup heavy cream, ¾ cup sugar, 8 oz cream cheese, ½ cup water, and 1 tbsp gelatin powder. For the cookie base, mix together 5.3 oz biscuits and 1/4 cup of melted butter, and press into the cake pan. Set the cheesecake in the fridge.

If you prefer, use Oreo biscuits for the cookie base.

It’s important to keep the cheesecake squares as cold as possible before you dip them into the melted chocolate. You might need to work in batches to prevent the cheesecake from warming up too much.

How To Store Chocolate-Covered Cheesecake Bites

Store the cheesecake bites in the refrigerator for up to 4 days, making sure to store them in an airtight container.

They also freeze well. Store them in a container for up to 3 months. To serve them, thaw in the refrigerator and add the topping just before serving.

Instructions

Crush the biscuits with a food processor or a wooden rolling pin. Transfer the crumbs to a bowl and mix with melted butter.

Transfer the biscuit mixture to the baking pan, and press it.

In another bowl, add the cream cheese with eggs, vanilla, and sugar.

Mix with an electrical whisk until smooth.

Pour the cream cheese mixture onto the pressed biscuits.

Bake at 160°C (320°F) for 45 minutes. Once done, take the baking dish out of the oven and let it cool for a few moments. Cut into squares by using a chef’s knife for nice clean cuts. To make the cutting process easier, wipe your knife with butter or coconut oil. This will prevent the knife from sticking and will create smooth lines on the cheesecake bites.

Melt the chocolate with hazelnut grains.

Dip into the melted chocolate and hazelnut grain mixture.

Freeze for 15 minutes, then serve and enjoy!