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To make chocolate covered cheesecake bites, you will need the following ingredients: - 1 cup cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1/4 cup sour cream - 1/2 cup crushed graham crackers - 1/2 cup semisweet chocolate chips - 1 tablespoon coconut oil - Pinch of salt You can make your cheesecake bites even better with these toppings: - Cocoa powder - Crushed nuts - Sprinkles Get creative! You can mix and match these toppings based on your taste. If you don’t have some ingredients, here are some easy swaps: - Use Greek yogurt instead of sour cream for a tangy flavor. - Swap crushed cookies for graham crackers for a different taste. - Use dark chocolate chips if you prefer a richer flavor. These substitutions keep the recipe fun and flexible! {{ingredient_image_1}} To make the cheesecake mixture, you start with a mixing bowl. Add 1 cup of softened cream cheese. Then, mix in 1/2 cup of powdered sugar. This adds sweetness to the cheesecake. Next, pour in 1 teaspoon of vanilla extract for flavor. Finally, add 1/4 cup of sour cream. This makes the mixture creamy. Beat everything together until smooth and creamy. Once smooth, gently fold in 1/2 cup of crushed graham crackers. This adds crunch and flavor. Make sure the crackers are evenly mixed. This creates a tasty cheesecake base. Next, you form the cheesecake mixture into bites. Use a small cookie scoop or a spoon. Take a scoop of the mixture and roll it into a ball. Aim for about 1 inch in diameter. This size is perfect for popping in your mouth. Place the rolled balls on a baking sheet lined with parchment paper. This keeps them from sticking. Once done, freeze the balls for at least 30 minutes. Freezing helps them firm up and hold their shape. Now, it’s time to melt the chocolate. In a microwave-safe bowl, add 1/2 cup of semisweet chocolate chips and 1 tablespoon of coconut oil. The coconut oil helps the chocolate stay smooth. Microwave the bowl in 20-second intervals. Stir between each interval until smooth. Once melted, dip each cheesecake ball into the chocolate. Use a fork to lift it out, letting excess chocolate drip off. Return each ball to the parchment-lined baking sheet. While the chocolate is still wet, you can add toppings. Sprinkle cocoa powder, crushed nuts, or sprinkles on top. This adds flavor and fun. Finally, refrigerate the bites for at least 15 minutes. This helps the chocolate set. Enjoy these tasty bites chilled! To make a smooth and creamy cheesecake filling, start with softened cream cheese. Cold cream cheese creates lumps. Mix it well with powdered sugar and vanilla until it’s smooth. Use a hand mixer for the best results. I also add sour cream for a nice tang. This makes the mixture rich and creamy. Don’t rush this step. Take your time to blend well. The goal is a lump-free mix that tastes amazing. Melting chocolate can be tricky, but it’s key for a perfect dip. I use semisweet chocolate chips for a sweet flavor. To melt, combine the chips with coconut oil in a microwave-safe bowl. Heat in short bursts, stirring in between. This prevents burning. Once melted, dip each cheesecake ball fully. Use a fork to lift it out and let extra chocolate drip off. This keeps the bites neat and tasty. You can add toppings while the chocolate is still wet. This helps the toppings stick. After you make these bites, let them chill in the fridge for at least 15 minutes. This sets the chocolate and makes them firm. For storage, keep them in an airtight container in the fridge. They stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper. When serving, these bites are best chilled. They are perfect for parties or a sweet treat anytime! Pro Tips Chill the Mixture: For easier rolling, ensure the cheesecake mixture is well chilled before forming the bites. Quality Chocolate: Use high-quality semisweet chocolate for dipping to enhance the flavor of your bites. Experiment with Flavors: Add different extracts like almond or citrus zest to the cheesecake mixture for unique flavors. Storage Tips: Keep the cheesecake bites in an airtight container in the refrigerator for up to a week or freeze for longer storage. {{image_2}} You can play with the cheesecake filling to make it your own. Instead of plain, try adding different flavors. For a fruity twist, mix in 1/4 cup of fruit puree like strawberry or raspberry. You can also use lemon zest for a fresh, tangy taste. If you love chocolate, add cocoa powder to the cream cheese mixture. About 1/4 cup should work great. Experimenting with flavors can make each batch unique and fun! While semisweet chocolate is classic, you can try other coatings too. Milk chocolate adds a sweet and creamy touch. Dark chocolate will give a rich, bold flavor. If you enjoy white chocolate, it can be a sweet and smooth choice. You can also drizzle melted chocolate over the bites for a fancy look. Each chocolate type will change the taste and feel of your bites. Toppings can add a festive flair to your cheesecake bites. In fall, try crushed nuts like pecans or walnuts. They pair well with the creamy filling. For winter, sprinkle crushed candy canes for a minty crunch. In spring, use pastel sprinkles to brighten up the bites. In summer, fresh fruit pieces can add a nice touch and color. Seasonal toppings can make your treats exciting and appealing! You can freeze chocolate covered cheesecake bites if you want to save some for later. First, place them in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight container. They can stay in the freezer for up to three months. Just remember to label the container with the date. If you plan to eat the bites soon, store them in the fridge. Place them in a covered container to keep them fresh. They will stay good for about a week. Keeping them chilled helps the chocolate hold its shape and remain tasty. Chocolate covered cheesecake bites have a decent shelf life. In the fridge, they last for up to seven days. However, if you freeze them, they can last for about three months. Just ensure you check for any off smells or changes in texture before eating. Always use clean utensils to avoid contamination. You can use blended silken tofu or cashew cream as a substitute. Both provide a creamy texture. For silken tofu, blend until smooth. For cashew cream, soak cashews in water, then blend with a bit of lemon juice. Add powdered sugar and vanilla extract for sweetness. This keeps the cheesecake bites rich and creamy without dairy. Yes, white chocolate works well. It offers a sweet and creamy flavor. Just melt it the same way as semisweet chocolate. Remember, white chocolate lacks cocoa flavor. So, you might want to add some vanilla or almond extract to enhance taste. It creates a unique twist on the classic chocolate-covered cheesecake bites. These cheesecake bites shine at any gathering. They fit well at parties, birthdays, or holidays. Their bite-sized form makes them easy to serve. You can also bring them to potlucks or picnics. Everyone loves a sweet treat that’s easy to grab. Plus, they look great on any dessert table! In this blog post, we covered how to create delicious chocolate-covered cheesecake bites. We started with the ingredients, detailing options and swaps. Then, I shared step-by-step instructions for making the bites, from mixing to dipping in chocolate. I offered tips for a smooth filling and great storage advice. We also explored fun variations and answered common questions. These bites are tasty and fun to make. Enjoy experimenting with flavors and toppings. You’ll impress everyone with your treats!

Chocolate Covered Cheesecake Bites

Delicious bite-sized cheesecake balls covered in chocolate.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 cup cream cheese, softened
  • 1 2 powdered sugar
  • 1 teaspoon vanilla extract
  • 1 4 sour cream
  • 1 2 crushed graham crackers
  • 1 2 semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 1 pinch salt
  • Optional toppings: cocoa powder, crushed nuts, or sprinkles

Instructions
 

  • In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream. Beat until smooth and creamy.
  • Gently fold in the crushed graham crackers until they are evenly distributed throughout the mixture.
  • Using a small cookie scoop or spoon, portion out the cheesecake mixture and roll into bite-sized balls (about 1 inch in diameter).
  • Place the cheesecake balls on a baking sheet lined with parchment paper. Freeze for at least 30 minutes or until firm.
  • In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until melted and smooth.
  • Dip each cheesecake ball into the melted chocolate, using a fork to lift it out and allow excess chocolate to drip off. Return to the parchment-lined baking sheet.
  • While the chocolate is still wet, sprinkle your desired toppings (cocoa powder, nuts, or sprinkles) on top of each chocolate-covered bite.
  • Refrigerate the bites for at least 15 minutes to set the chocolate.
  • Serve chilled and enjoy these delicious treats!

Notes

Chill the bites for a firmer texture.
Keyword cheesecake, chocolate, dessert bites