There’s something magical about the combo of creamy cheesecake and rich chocolate—and when you turn it into bite-sized portions, it becomes completely irresistible! These Chocolate Covered Cheesecake Bites are a dreamy dessert that brings together a crusty base, velvety cheesecake filling, and a smooth chocolate coating. Pure bliss in every bite.
I’ve made a lot of cheesecake bite recipes over the years, but this one is a favorite. Why? Because they’re smaller, easier to dip, and even quicker to prepare than my older versions. They’re perfect for parties, holiday trays, edible gifts, or even just to stash in the fridge for a little chocolatey reward at the end of the day.
And here’s the best part—you don’t need to be a pro baker to make these. Just follow a few easy steps and you’ll have a tray of gorgeous, glossy bites that look fancy but come together with minimal effort.
Pro Tips for Perfect Chocolate Covered Cheesecake Bites
- Chill Before Dipping
Once you cut and shape the cheesecake, freeze or chill the bites until firm. This makes dipping cleaner and easier. - Use Good-Quality Melting Chocolate
Chocolate chips or baking chocolate work, but melting wafers or couverture chocolate give a smoother finish. - Use a Fork or Skewer for Dipping
Helps keep your fingers clean and your chocolate coating smooth and even. - Don’t Skip the Crust
A crunchy graham cracker or cookie base adds amazing texture to the creamy center. - Add Toppings Before the Chocolate Sets
Try crushed nuts, sprinkles, crushed cookies, or a drizzle of white chocolate for variety. - Perfect for Gifting
Pack in cupcake liners and place in a box for an easy, elegant homemade gift.
- Related Recipes:
- How to make a vanilla cake from scratch
- How To Make A New York Cheesecake Recipe With Heavy Cream
How To Make These Chocolate Covered Cheesecake Bites:
Ingredient:
- 10 graham cracker sheets
- ¼ cup confectioner’s sugar
- 1 teaspoon Kosher salt
- 1 stick melted butter
- 16 ounces cream cheese, softened
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips, melted
Directions:
1 ) In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
2 ) In a large bowl, combine graham crackers, combine confectioner’s sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 9×9 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
3 ) In a separate bowl, combine cream cheese, confectioner’s sugar, and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust. Freeze for one hour.
4 ) Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice 1-centimeter strips horizontally, then vertically, creating little cheesecake cubes.
5 ) In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth. Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes. Freeze for 15 minutes, then serve!
FAQ – Chocolate Covered Cheesecake Bites
Do I need to bake the cheesecake?
- Yes, this recipe uses a classic baked cheesecake base to hold its shape when cut and dipped.
How long do I need to chill the bites before dipping?
- At least 2–3 hours in the fridge or 30–60 minutes in the freezer so they stay firm during coating.
What kind of chocolate should I use?
- Use semi-sweet or dark melting chocolate for a balanced sweetness, or milk chocolate if you prefer it sweeter.
Can I freeze these bites?
- Yes! Once dipped and set, freeze in an airtight container. Thaw slightly before serving.
Can I skip the crust?
- You can, but the crust adds a delicious crunchy contrast. Crushed Oreos or graham crackers both work great.
How should I store them?
- Store in an airtight container in the fridge for up to 5–7 days.
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