Mini Chocolate-Covered Cheesecake Bites

 

I have a thing for bite-sized desserts (cake balls, brownie bites, mini apple tarts, etc. etc.).  There is something so great about them -- they just always seem to look the cutest.  Not to mention, they are the perfect little bite to satisfy that sweet tooth, with a little less guilt.  So you say you're over cake pops?  Well, I still think they are genius!

 

I made these cheesecake bites last month for Valentine's Day.  Bite-sized perfection.  A simple cheesecake covered in chocolate.  Oh and as you can see in the picture below, these bites even include my favorite part about cheesecake -- the graham cracker crust! 

Mini Chocolate-Covered Cheesecake Bites

Source:  Taste of Home

Yields:  49 bites

 

Ingredients

1 cup graham cracker crumbs (approximately 1 sleeve)

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1/4 cup sour cream

2 eggs, lightly beaten

1/2 teaspoon vanilla extract

24 ounces chocolate candy melts OR Chocolate QuikCandy

Sprinkles, for decorating

 

Directions

Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs and butter. Press into prepared pan; set aside.

 

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.

 

In a microwave, melt chocolate for dipping; stir until smooth. Cool slightly.

 

Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.

 

Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.