Chocolate-Covered Cheesecake Bites: A Perfect Mini Dessert for Any Occasion

Ingredients

• • For the Cheesecake Bites:
  • 16 oz (2 blocks) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 2 large eggs
  • 1/4 tsp salt
  • For the Chocolate Coating:
  • 2 cups semi-sweet chocolate chips
  • 1 tbsp coconut oil (or vegetable oil)
  • Optional toppings: crushed nuts, sprinkles, or cocoa powder

Directions

1. Prepare the Cheesecake Batter:
   • Preheat your oven to 325°F (165°C).
   • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
   • Add the vanilla extract, sour cream, and salt, mixing until fully combined.
   • Beat in the eggs one at a time, ensuring the mixture is smooth and lump-free.
2. Bake the Cheesecake:
   • Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
   • Pour the cheesecake batter into the pan and smooth the top with a spatula.
   • Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
   • Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
3. Cut into Bites:
   • Once chilled, lift the cheesecake out of the pan using the parchment paper.
   • Cut into 1-inch squares or use a small cookie cutter for uniform shapes.
4. Coat with Chocolate:
   • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until smooth.
   • Dip each cheesecake bite into the melted chocolate, ensuring it’s fully coated. Use a fork to lift it out, allowing excess chocolate to drip off.
   • Place the coated bites on a parchment-lined tray and add optional toppings like crushed nuts or sprinkles.
5. Set the Chocolate:
   • Refrigerate the chocolate-covered bites for 15-20 minutes or until the chocolate hardens.

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