If there’s one dessert that checks all the boxes for indulgence, convenience, and a wow-factor, it’s Chocolate Covered Cheesecake Bites. These dreamy morsels offer the decadence of classic cheesecake—creamy and rich—wrapped in a luscious chocolate shell and sized perfectly for popping into your mouth at any gathering. They’re a dessert you make once and find yourself craving forever, whether you’re bringing them to a party or sneaking one from the fridge after a long day. Trust me: friends and family will be begging you for the recipe!
Ingredients You’ll Need
This recipe proves that you don’t need a ton of fancy ingredients to create something extraordinary. Each component plays a vital role, working together to deliver the signature taste, creamy texture, and gorgeous presentation that make these bites irresistible.
- Cream Cheese (16 ounces, softened): The star of the show, delivering that ultra-creamy, tangy cheesecake base.
- Granulated Sugar (1/2 cup): Just the right amount to sweeten and balance the richness of the cream cheese.
- Vanilla Extract (1 teaspoon): Adds lovely aromatic depth and warmth to every bite.
- Large Eggs (2): Essential for setting the cheesecake and giving it a luscious, velvety finish.
- Sour Cream (1/4 cup): Infuses a subtle tang and silky texture to the filling.
- Semi-Sweet Chocolate Chips (2 cups): For a gorgeous, snappy shell—feel free to swap for dark or white chocolate to mix things up!
- Coconut Oil or Vegetable Shortening (2 tablespoons): Helps the chocolate melt smoothly and coat the bites beautifully.
- Optional Toppings: Crushed nuts, sprinkles, or sea salt for a festive, personalized finish.
How to Make Chocolate Covered Cheesecake Bites
Step 1: Prep Your Pan
Start by preheating your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, making sure some paper hangs over the sides—this will make removing the cheesecake a cinch later. Trust me, this bit of prep work is a life saver!
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is creamy and smooth with zero lumps. Add the vanilla extract and then the eggs, one at a time, mixing well between additions. This keeps your batter silky. Gently fold in the sour cream until just combined. Avoid over-mixing, as that can lead to cracks and a less tender crumb.
Step 3: Bake the Cheesecake
Pour the cheesecake batter into your prepared pan and smooth the top with a spatula. Bake for 35–40 minutes—the cheesecake should be set in the center and lightly golden at the edges. Every oven is a bit different, so keep an eye on it! Once done, remove from the oven and let it cool completely at room temperature.
Step 4: Chill and Firm Up
Once cooled, cover the cheesecake and pop it in the freezer for at least 2 hours. Freezing is key for those perfect clean cuts and makes dipping much easier, so don’t skip this step!
Step 5: Cut Into Bites
Lift the cheesecake out using the parchment overhang and transfer it to a cutting board. Slice into bite-sized squares. About an inch square is perfect, but you can go bigger for a more substantial treat.
Step 6: Melt and Prep the Chocolate Coating
In a microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable shortening). Microwave in 30-second bursts, stirring between each, until velvety and glossy.
Step 7: Coat the Bites
Using a fork or skewer, carefully dip each cheesecake square into the melted chocolate. Let excess chocolate drip off, then set each coated bite onto a fresh parchment-lined baking sheet. While the chocolate is still wet, add your favorite toppings—crushed nuts, sprinkles, or a sprinkle of flaky sea salt provide the perfect finishing touch.
Step 8: Chill and Serve
Let your Chocolate Covered Cheesecake Bites chill in the fridge for about 15 minutes, or until the chocolate sets up beautifully. Serve them cold for the ultimate creamy-crunchy experience.
How to Serve Chocolate Covered Cheesecake Bites
Garnishes
Have fun and get creative with finishing touches! Try a light dusting of cocoa powder, a drizzle of white chocolate, or a few vibrant berries alongside your Chocolate Covered Cheesecake Bites. Edible flowers or gold leaf also make an impressive, celebratory statement.
Side Dishes
These bites are fabulous solo, but they also shine on a dessert board alongside fresh strawberries, chocolate-dipped pretzels, or little glasses of espresso. For larger gatherings, pair with a fruit platter or a dollop of whipped cream.
Creative Ways to Present
For parties, thread bites onto skewers for elegant cheesecake pops, or arrange them in cupcake liners on a pretty tiered stand. For a fancier twist, serve each Chocolate Covered Cheesecake Bite in a mini paper cup with a dusting of powdered sugar or a chocolate drizzle.
Make Ahead and Storage
Storing Leftovers
Store any uneaten Chocolate Covered Cheesecake Bites in an airtight container in your refrigerator. They’ll stay perfectly fresh for up to five days, making them ideal for advance prep before any event—or just for convenient snacking straight from the fridge.
Freezing
No party or gathering planned soon? You can easily freeze Chocolate Covered Cheesecake Bites for up to two months. Simply lay them out in a single layer in an airtight container, separating layers with parchment paper. When you’re ready to enjoy, let them thaw in the fridge overnight.
Reheating
No actual reheating is required—these are wonderful served chilled! If you’ve frozen your bites, let them come up to fridge temperature for the best creamy texture. Avoid microwaving, as it can melt the chocolate and compromise the cheesecake’s texture.
FAQs
Can I use a different chocolate for the coating?
Absolutely! These bites are scrumptious with semi-sweet, dark, milk, or even white chocolate—mix or match to suit your cravings. Just be sure to use baking-quality chocolate for the smoothest finish.
What’s the best way to cut clean squares?
For super sharp squares, freeze the cheesecake thoroughly, then use a large, sharp knife dipped in hot water (and wiped dry) between each cut. This helps prevent sticking and gives pristine edges.
Do I have to freeze the cheesecake before dipping?
Yes—it’s an essential step! Freezing helps the cheesecake bites hold their shape when you dip them, ensuring the chocolate coating goes on smoothly without turning into a melty mess.
Can I make Chocolate Covered Cheesecake Bites gluten free?
You’re in luck! The base recipe is already gluten free, since there’s no crust. Just double check that your chocolate chips and toppings are gluten free for peace of mind.
How should I transport these to a party?
Chill the Chocolate Covered Cheesecake Bites until you’re ready to leave, then place them in a single layer in a sturdy, airtight container. A little parchment or wax paper between layers helps keep them pristine during travel.
Final Thoughts
I can’t think of a better way to treat yourself and your loved ones than sharing a batch of these unforgettable Chocolate Covered Cheesecake Bites. Every bite is a bite-sized celebration—creamy, chocolatey, and totally irresistible. Try them once, and they’ll quickly become your go-to for any occasion!
Print
Chocolate Covered Cheesecake Bites Recipe
- Total Time: 1 hour (plus chilling and freezing)
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Covered Cheesecake Bites for a delightful treat that combines the creamy richness of cheesecake with the irresistible allure of chocolate.
Ingredients
Cheesecake Base:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Chocolate Coating:
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil or vegetable shortening
Optional Toppings:
- Crushed nuts
- Sprinkles
- Sea salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the cheesecake base: Beat cream cheese and sugar until smooth. Add vanilla, eggs, and sour cream, mixing well. Pour batter into the pan and bake for 35-40 minutes.
- Cool and freeze: Cool the cheesecake, then freeze for at least 2 hours until firm. Cut into squares.
- Coat with chocolate: Melt chocolate and coconut oil, dip cheesecake squares, and place on a baking sheet. Add optional toppings and refrigerate until set.
- Serve: Enjoy chilled!
Notes
- Store in the refrigerator for up to 5 days or freeze for longer storage.
- Experiment with white or dark chocolate for variety.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
