Chocolate Covered Cheesecake Bites

Individual sized bites of a creamy vanilla cheesecake, dipped in chocolate that turns into a snappy chocolate shell after a quick stint in the fridge. Delicious little bites that happen to be gluten-free as well! Makes 25-30 chocolate covered cheesecake bites.

Ingredients:

• For the cheesecake filling:
  • 450 grams full-fat cream cheese, softened to room temperature
  • 120 grams granulated white sugar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 2 large eggs, room temperature
  • 100 grams full-fat sour cream

• For the chocolate coating:
  • 300 grams dark chocolate (60-70% cocoa solids), finely chopped
  • 20 grams neutral oil or coconut oil (plus more, as needed)

Instructions:

1. Preheat your oven to 170 Celsius (335 Fahrenheit). Line a metal 20x20cm (8×8 inch) square baking pan with parchment paper.
2. Prepare the cheesecake filling: whisk together the softened cream cheese, sugar, and vanilla until smooth. If the mixture stays lumpy, the cream cheese was too cold – let it sit somewhere warm until it softens. Add the eggs, one at a time, and whisk thoroughly. Scrape down the sides of the bowl to ensure everything is combined. Add the sour cream and whisk again.
3. Pour the cheesecake into the prepared pan, tap the pan on a counter to remove bubbles.
4. Place the pan into a large baking dish, Dutch oven, or cake pan that is big enough to fit the square pan. Carefully pour hot water into the large pan until it reaches about halfway up the sides of the cheesecake pan. Avoid spilling any water into the cheesecake batter.
5. Bake the cheesecake in the water bath in the oven for 35-45 minutes, or until the edges are set but the center is still wobbly. If you gently touch the top of the cheesecake with a clean finger, or insert a toothpick into the center, they should come away clean. Another way to measure doneness is with a food thermometer – the center of the cheesecake should reach 63 Celsius (145 Fahrenheit).
6. Let the cheesecake cool in the pan and the water bath until it reaches room temperature.
7. Cover and let the cheesecake set in the refrigerator overnight, or for at least four hours.
8. When you’re ready to dip the cheesecake bites in chocolate, freeze the baked cheesecake for half an hour to an hour, so it’s easier to slice.
9. Melt your chocolate and oil over a bain-marie or in short bursts in the microwave. Different chocolates have different levels of fluidity, so you may need to add more oil to get a liquid chocolate appropriate for dipping.
10. Cut the cheesecake into small squares.
11. Dip the the cheesecake bites into the melted chocolate, remove with a fork, and let excess chocolate drip off before placing on a lined plate or baking sheet. Work quickly, as the chocolate will solidify in contact with the cold cheesecake.
12. Add decorations, if desired, and refrigerate for at least 20 minutes before serving.
13. Enjoy! These chocolate covered cheesecake bites can be kept in the fridge for a few days, or frozen for longer storage.

Notes:

• Chocolate: I like the slightly astringent, dark cocoa flavor that you get from a dark, 70% cocoa chocolate – but you can dip these cheesecake bites in any chocolate you love – white chocolate, milk chocolate, or even add finely chopped nuts to the dipping chocolate for a bit of texture and flavor.
• Cheesecake option: This is a rough adaptation of my favorite cheesecake base, and if you add a quick crushed cookie base to the before baking the cheesecake, you’ll have delicious cheesecake bars or squares even without the chocolate.
• Toppings: In some of these photos I’ve topped the cheesecake bites with a pistachio sliver before the chocolate had solidified, and in others they’re topped with a dollop of whipped cream and hazelnut brittle. Have fun with it!