Chocolate-Covered Cheesecake Bites (Print Version)
# Ingredients:
→ Crust
01 -
135 grams graham crackers (9 whole crackers)
02 -
113 grams unsalted butter, melted (1 stick)
→ Filling
03 -
454 grams cream cheese, softened (16 ounces)
04 -
100 grams granulated sugar (1/2 cup)
05 -
1/4 cup sour cream, at room temperature
06 -
2 large eggs, at room temperature
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon all-purpose flour
09 -
1/2 teaspoon fine sea salt
→ Chocolate Coating
10 -
454 grams semisweet chocolate (16 ounces)
11 -
4 tablespoons coconut oil
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8x8 inch baking dish with foil and spray with non-stick cooking spray. Pulse graham crackers in a food processor until finely ground. Add melted butter and pulse until moistened. Press crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake for approximately 10 minutes, or until fragrant. Place on a cooling rack and allow to cool completely.
02 -
Reduce oven temperature to 325°F (160°C). Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. Scrape down the sides and bottom of the mixing bowl. On low speed, mix in sour cream, eggs, vanilla extract, flour, and salt until just combined. Avoid overmixing. Pour the batter over the cooled crust and tap against the counter to release air bubbles.
03 -
Bake the cheesecake for 35-40 minutes, or until slightly puffed and the center is set but slightly jiggly. Allow the cheesecake to cool completely on a wire rack, then freeze for at least 3 hours, or overnight, until very cold and firm.
04 -
Lift the frozen cheesecake out of the pan and carefully peel away the foil. Using a sharp knife, cut the cheesecake into 36 bite-sized squares. If the squares soften, return them to the freezer until firm. Melt semisweet chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each cheesecake square into the chocolate, allowing excess to drip off. Place coated squares on a parchment-lined baking sheet.
05 -
Refrigerate the coated cheesecake squares until the chocolate is fully set. Serve immediately, or store in an airtight container in the fridge or freezer until ready to serve.
# Notes:
01 -
Ensure cheesecake squares remain very cold while coating them in chocolate to maintain shape and have an easier dipping process.