Chocolate Covered Cheesecake Bites. Perfect bite-sized cheesecake covered in a sweet chocolate shell coating. They are extremely addicting!
Servings: 36 bites
INGREDIENTS
1 1/4 cup graham cracker crumbs
5 tablespoons unsalted butter melted
16 ounces cream cheese softened
½ cup sour cream
1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
4 tablespoons coconut oil
INGREDIENTS
1 1/4 cup graham cracker crumbs
5 tablespoons unsalted butter melted
16 ounces cream cheese softened
½ cup sour cream
1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
4 tablespoons coconut oil
INSTRUCTIONS
- Preheat oven to 350 degrees. Line an 8 inch square pan with aluminum foil. Spray with non-stick cooking spray. Combine graham cracker and butter in a small bowl. Texture should be similar to wet sand.
- Spread graham cracker mixture into the prepared pan. Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely. Leave oven on!
- Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
- Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
- Pour cheesecake mixture on top of the graham cracker crust. Place in the oven and bake for 35-40 minutes or until the cheesecake is set. It will still jiggle a bit.
- Allow the cheesecake to cool completely. Freeze overnight or for at least 3 hours to harden. Lift frozen cheesecake out of the pan and peel away foil.
- With a sharp knife cut cheesecake into 36 squares. If squares become too soft, freeze until chilled again.
- Melt the chocolate and coconut oil in a microwave safe bowl until melted and smooth.
- Dip cheesecake squares, one at a time into the melted chocolate. Let the excess drip off.
- Place the squares onto a baking sheet lined with parchment paper. Repeat steps with the rest of the cheesecake bites.
- Place the cheesecake bites in the refrigerator to set. Once firm serve!
Source: chefsavvy.com