Chocolate Cheesecake Bites Recipes

In a medium bowl microwave the chocolate in 20 second intervals stirring in between until melted and smooth dip the cheesecake cubes in the chocolate dripping off excess and set them on a tray lined with parchment paper repeat with the remaining cubes freeze for 15 minutes then serve

Make the crust preheat oven to 350 degrees f line an 8 by 8 inch square baking dish with foil and spray with non stick cooking spray in a food processor pulse the crackers until finely ground add the butter and pulse until moistened

Make the cheesecake filling beat the cream cheese and then add in the sour cream sugar eggs and vanilla mix until combined make sure to scrape the sides of the bowl bake pour cheesecake mixture on top of the graham cracker crust place in the oven and bake for 35 40 minutes or until the cheesecake is set

Chill tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours make the ball bites scoop the cheesecake dough with a cookie scoop roll into a ball and set the cheesecake bites onto the prepared baking sheet repeat the steps coat in chocolate heat the almond bark in the microwave

Instructions mix the chocolate pudding cream cheese vanilla salt powdered sugar and mini chocolate chips in a large bowl chill this dough for 30 minutes form into 1 balls then dip in a small bowl of cocoa powder until coated

Make the cheesecake filling add the cheesecake filling to the pan with the partially baked graham cracker crust and bake until set remove from the oven and cool in the refrigerator or freezer for at least 3 4 hours cut the cheesecake into 36 mini bite size pieces melt the chocolate with coconut oil

Preheat the oven to 325 f line a 9 inch square baking pan with foil and grease the foil in a small mixing bowl combine the graham cracker crumbs chopped pecans and butter then press the mixture evenly into the bottom of the baking pan

Using a 1 tablespoon cookie scoop make a ball of the dense dough using a toothpick or fork dip this into the melted chocolate tapping on the side to smooth and shake off excess then gently place onto the parchment paper if adding sprinkles top while the chocolate is still tacky repeat with remaining dough

Melt chopped chocolate in a double broiler or the microwave place chopped chocolate in a heat proof bowl and melt in 20 seconds increments stirring after each increment stir until smooth and silky and then set aside in a mixing bowl combine softened cream cheese vanilla extract sugar and sour cream

Bake for 6 8 minutes then remove and allow to cool in the bowl of a stand mixer or a large mixing bowl with a hand mixer add the cream cheese sugar and flour beat on medium speed for 3 minutes until smooth with mixing speed on low gradually add the sour cream heavy cream and vanilla

Step 1 prepare the cream cheese in a large bowl use a hand mixer or stand mixer with a whisk attachment to beat room temperature cream cheese on a medium high speed for 1 2 minutes until smooth i recommend using full fat cream cheese that comes in a brick and is packaged in a rectangular box

Pre heat oven to 350 degrees in a food processor or in a ziplock bag and rolling pin crush oreos into fine crumbs in a large bowl combine butter and oreo crumbs until evenly incorporated place a spoonful in each cavity of a mini muffin pan or a parchment paper lined square baking pan

In 1 quart saucepan melt coating ingredients over low heat stirring frequently until smooth cool 2 to 3 minutes or until slightly cooled place in 2 cup measuring cup spear each cheesecake bite with fork dip in melted chocolate to cover bottom and sides letting excess drip off

Preheat oven to 350 f line an 8x8 inch brownie pan with parchment paper two pieces with overhanging sides place the graham crackers into a food processor and blend until you get a fine crumb about 1 minute add in the melted butter and brown sugar and pulse to combine and coat the crumbs

Mix cream cheese and butter in a large bowl until well combined fold in graham cracker crumbs and mix well add powdered sugar 1 cup at a time until mixed well cover and chill for 2 hours use a cookie scoop to scoop out batter and place on a wax paper lined cookie sheet

Add cream cheese sugar flour and cocoa to the bowl of a stand mixer beat until creamy and combined turn mixer to low and add egg and yolk mixing until combined add sour cream and vanilla mixing until combined bake 40 45 minutes remove from oven and let cheesecake cool completely

To make the crust preheat oven to 350 f grease or line 24 mini muffin cups combine the graham cracker crumbs and butter until thoroughly mixed divide among the muffin cups using about 2 teaspoons of the mixture per cup press into the bottom and up the sides of each cup

Melt 4 oz of the chocolate set aside to make the cheesecake filling add the cream cheese to a bowl and beat with a standing or hand held mixer for 30 seconds or until smooth add the sugar and beat together for about 1 minute crack the egg into a separate bowl

Bake in the preheated oven until set about 6 minutes let cool completely about 30 minutes keep oven on beat cream cheese in a bowl with an electric mixer on medium speed until fluffy beat in sweetened condensed milk eggs vanilla extract and peppermint extract into a smooth filling divide filling evenly over the cooled crusts

Instructions mix the chocolate pudding cream cheese vanilla salt powdered sugar and mini chocolate chips in a large bowl chill the mixture for 30 minutes form into 1 inch balls then dip in a small bowl of cocoa powder until coated

Place the chocolate chips in a microwave safe bowl and heat for 30 seconds stir until melted and creamy heat an additional 15 seconds and stir again if needed pour into the cheesecake mixture and beat add the egg and beat just until mixed in spoon the cheesecake mixture evenly into the 24 mini pie crusts

Place the pan in the freezer for about 30 minutes so the crust is set while the crust is freezing in a medium bowl or stand mixer add the cream cheese powdered sugar and vanilla mix together until it is fully combined pour spread filling over the crust and return to the freezer for 30 45 minutes

In a medium bowl microwave the chocolate on 50 power level for 90 seconds stopping to stir every 30 seconds until melted and smooth dip the top of a chilled cheesecake cube in the melted chocolate allow excess chocolate to drip off and set it back on the tray repeat with the remaining cubes

Step 1 in the large bowl of a stand mixer fitted with the paddle attachment beat cream cheese and 1 4 c sugar on medium speed until combined and smooth about 2 minutes scrape down sides of

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