Bri Emery’s Strawberry Cheesecake Bites

Ingredients

• 24 oz philadelphia cream cheese softened
• 2  eggs 
• 16  graham crackers crushed finely
• 0.5 tsp lemon zest 
• 21 oz baker's semi-sweet dipping chocolate dark
• 0.8 cup strawberries sliced
• 0.8 cup sugar 
• 1 tsp vanilla 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and lemon zest with mixer until blended.
3. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
4. Bake 1 hour or until center is almost set. Cool completely. Refrigerate 2 hours.
5. Use foil handles to lift cheesecake from pan. Crumble cheesecake into large bowl.
6. Add strawberries; mix well. Shape into 48 balls, using about 1 Tbsp. for each.
7. Roll in graham crumbs until evenly coated.
8. Place on parchment-covered rimmed baking sheet. Refrigerate 1 hour.
9. Melt chocolate as directed on package. Dip cheesecake balls, 1 at a time, in chocolate; return to baking sheet.
10. Sprinkle with any remaining graham crumbs. Refrigerate 1 hour or until chocolate is firm.