Luscious Lemon Cream Roll Cake: A Zesty, Light Dessert for Any Occasion
Indulge in the ultimate bite-sized treat with these Chocolate-Covered Cheesecake Bites! Creamy, rich, and perfectly portioned, these mini desserts are ideal for parties, holidays, or satisfying your sweet tooth. With a velvety cheesecake center and a decadent chocolate coating, they’re as visually stunning as they are delicious.
Prep Time
30 minutes
Prep Time
30 minutes
Prep Time
30 minutes
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——————
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.
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.
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.
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.
Set the Chocolate :
Refrigerate the chocolate-covered bites for 15-20 minutes or until the chocolate hardens.
Frequently Asked Questions
- 1. Can I use milk chocolate instead of semi-sweet?
Yes, you can use milk chocolate or dark chocolate based on your preference. Adjust the sweetness accordingly. - 2. How long do these cheesecake bites last?
Store them in an airtight container in the refrigerator for up to 5 days. - 3. Can I freeze these bites?
Absolutely! Freeze them on a tray until solid, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge before serving. - 4. Can I make these gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure all ingredients (like chocolate chips) are certified gluten-free. - 5. What can I use instead of coconut oil?
You can substitute coconut oil with vegetable oil or even butter for the chocolate coating.
Tools You'll Need
8×8 inch baking pan
Parchment paper
Mixing bowls and electric mixer
Microwave-safe bowl
Fork or dipping tool
Measuring cups and spoons
Tips
Use high-quality chocolate for the best flavor and smooth texture.
Ensure the cheesecake is fully chilled before cutting to avoid crumbling.
For a decorative touch, drizzle white chocolate over the bites after coating.
Let the chocolate coating set at room temperature if you prefer a softer texture.
Allergy Information
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Contains dairy (cream cheese, sour cream, chocolate).
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Contains eggs.
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Can be made gluten-free with certified ingredients.
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For nut allergies, avoid using nut-based toppings.
Conclusion
These Chocolate-Covered Cheesecake Bites are a delightful combination of creamy cheesecake and rich chocolate, making them a crowd-pleasing dessert for any occasion. Simple to prepare yet elegant in presentation, they’re sure to impress your family and friends. Give this recipe a try, and don’t forget to share your delicious results! Whether it’s a holiday gathering or a cozy night in, these mini treats are guaranteed to bring smiles all around. Enjoy!
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