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!
I have a basic formula for making a classic, never-fail, New York-style 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!
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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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
yum
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.
Thank you, Dena!
Wondering if I could put a few drops of peppermint flavor to the cheese mix?
I can not wait to make these!!
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!
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.
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!!
Can you freeze them? I would like to make these ahead of time for a party.
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.
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.
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!
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
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!!
How long will these keep in the fridge afterwards?
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.