Cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. SO good!
I love these little morsels of cheesecake so much that I made a video showing you how easy they really are. Instead of a graham cracker crust, I used chocolate sandwich cookies (gluten free Joe Joe’s, to be exact). All I did was pile the package of cookies, cream and all, into my mini food processor and pulse away.
The combination of chocolate cookie and cheesecake is lovely, but you can always go old school with a graham cracker crust. Or even no crust at all. Just bake the cake a wee bit longer to ensure that the cheesecake is stable enough to slice into bites.
If you ever want to impress with a lovely edible hostess gift, try something in miniature. There’s just something about taking an otherwise ordinary, classic cheesecake, slicing it into 1-inch squares, and dipping them in chocolate. I promise you these will be the first treat to go at a party!
Make no bake cheesecake bites
Of course, if you’re really in a spot, you could make cheesecake bites with a base recipe of no bake cheesecake with gelatin. That cheesecake sets in the refrigerator in 2 hours or less, and slices so clean. You could even make it crustless, and then cover the bites completely in chocolate.
Basic formula for every cheesecake
I have a basic formula for making a classic, never-fail, classic cheesecake, and it’s always served me well. Are you ready for the simplicity? Here it is:
8 ounces cream cheese, at room temperature
1 egg, at room temperature
1/2 cup (100 g) granulated sugar
I don’t necessarily add any sour cream, which is sometimes added for some depth of flavor and moisture. I find that making the cheesecake without sour cream allows the cheesecake to bake a little quicker.
Baking the cheesecake faster means that there is less chance for it to crack. And also, simplicity for the win!
In this recipe, since the cake is sliced into 1-inch square bites, it must be quite firm without being overbaked. So I depart a bit from my usual formula and add 2 tablespoons of cornstarch to help stabilize the cake. It doesn’t affect the flavor at all, just the texture a wee bit.
Since these cheesecake bites are covered in chocolate, there is absolutely no need to stress about cracks in the cheesecake (see what I did there? stress? cracks?). The chocolate coating will cover a multitude of ills.
And anyway, I can’t remember the last time I had a cheesecake crack in the oven. The secret is to bake the cake at no more than 325°F. Baking low and slow ensures an even, and stable, rise.
If you’re really worried (no stress!), once the filling is set, turn off the oven and prop open the door. Let the cake sit in there for about 10 minutes, or until the oven temperature reaches about 200°F on your oven thermometer.*
*You do have an oven thermometer (aff link), right? They’re so inexpensive, and most ovens run quite hot. Ensuring the proper oven temperature is a cornerstone of good baking!
Cheesecake Bites
Ingredients
For the crust
1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)
5 tablespoons (70 g) unsalted butter, melted and cooled
For the filling
2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature
3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)
1/8 teaspoon kosher salt
2 tablespoons (18 g) cornstarch (or try arrowroot)
2 eggs (100 g, weighed out of shell) at room temperature
1 teaspoon pure vanilla extract
For the chocolate coating
8 ounces bittersweet chocolate, chopped
2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)
Instructions
Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.
Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.
Prepare the filling. In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable. Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).
Slice into bites. Remove the cheesecake from the freezer, uncover and remove from the pan using the overhung parchment paper. Using a sharp knife, slice into 64 1-inch squares, cleaning the knife frequently to ensure clean edges.
Make the coating and dip the bites. Place the chopped chocolate and coconut oil in a large, deep bowl with high sides. Melt over a double boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power. Allow the chocolate to sit at room temperature until it begins to thicken a bit. Holding each bite by the crust with your fingertips, dip it into the chocolate coating at least halfway up the sides. Place, crust side down, on a piece of parchment paper. Allow the bites to sit until the chocolate is set. Store any leftovers in a sealed container in the refrigerator.
Recipe originally published in 2016. Video added, recipe unchanged.
Jerry says
I made this even easier with the chocolate, I made the cheesecake as described, then melted some chocolate then spread it on the top of the cheesecake, put it in the freezer for about 10 minutes just to firm the chocolate, then took out and sliced into bites :-)
Ohhh I also left out the eggs and used a flax seed substitute, worked just fine
Jennifer S. says
yum
Dena Haines says
Hi, I’m a fellow blogger :) just wanted to say that your blog is gorgeous, love your photography, and your voice! And, the recipes are wonderful.
Nicole Hunn says
Thank you, Dena!
MEC says
Wondering if I could put a few drops of peppermint flavor to the cheese mix?
Kelly says
I can not wait to make these!!
Alene Wendrow says
First, you are absolutely right about how the small bites disappear and the gorgeous cake is barely touched. One question. Do you think gf gingersnap cookies would work with the chocolate coating? That’s what I have right now, rather than gf grahams. I just can’t get my mind around the 2 tastes together, ginger and dark chocolate. Thank you!
DC Mc says
Dark choccy and ginger go great together. One if my fav chocolate bars is 68% cacao with candied ginger in it. Smoosh the ginger cookies and add a bit of cinnamon or Chinese Five spice,perhaps, to get it more chocolate dessert friendly if you like those flavor profiles.
Alene Wendrow says
Great idea, re 5 spice. Bringing it to a dinner as a tiny-bites dessert will please everyone who has a tendency to overeat. But it will be rich and flavorful!
Thank you!!
Gfmom says
Can you freeze them? I would like to make these ahead of time for a party.
Nicole Hunn says
Hi, Gfmom, yes you can definitely freeze this recipe. When you freeze chocolate, it tends to “bloom,” which is when it gets those white streaks. It doesn’t affect the taste at all, just the appearance. So I’d recommend freezing the whole batch, unsliced, then slice into bites and cover in chocolate sooner before serving.
pqcbb says
Definitely will make these for son in law…….a cheesecake nut. I LOVE your Honey-Maid graham recipe. I always have a stash in freezer to make a quick treat or 2 when called upon.
Nicole Hunn says
Good idea, pqcbb! I always have a stash of both the whole crackers, and a bunch of the ‘crumbs’ in the freezer. Very helpful/delicious!
suzeyg3 says
They sound gorgeous, would they freeze with the chocolate on? I can’t wait for the book! It sounds like it may be a party food one? Just guessing lol xxx
Nicole Hunn says
When you freeze chocolate, Suzey, it tends to “bloom,” which is when it gets those white streaks. It doesn’t affect the taste at all, just the appearance. I’d be more inclined to freeze the whole batch, unsliced, then slice into bites and cover in chocolate sooner before serving.
Oh, and mum’s the word on the new book! I can’t wait to tell you absolutely everything, though!!
Taylor says
How long will these keep in the fridge afterwards?
Nicole Hunn says
If they’re sealed well, Taylor, I’d say they would keep for about a week in the refrigerator. If your chocolate is not properly tempered, it will likely “bloom” in the refrigerator, though, so I recommend freezing the whole batch, unsliced, then slicing and dipping in chocolate soon before serving.