Chocolate-Covered Cheesecake Bites

Chocolate-Covered Cheesecake Bites
355 min.
48
155kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate-Covered Cheesecake Bites, a perfect treat for any occasion! Imagine creamy, velvety cheesecake nestled on a crunchy graham cracker and pecan crust, all enveloped in a luscious layer of rich semisweet chocolate. These bite-sized desserts are not only visually appealing but also a heavenly combination of flavors and textures that will leave your guests craving more.

Whether you're hosting a party, celebrating a special event, or simply looking to satisfy your dessert cravings, these cheesecake bites are sure to impress. With a preparation time of just under six hours, including chilling and freezing, you can easily make them ahead of time, allowing you to enjoy the festivities without the stress of last-minute baking.

Each bite is a perfect balance of sweetness and creaminess, enhanced by a hint of orange zest that adds a refreshing twist. Plus, with 48 servings, there's plenty to share—or to keep all to yourself! So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the highlight of any gathering. Your friends and family will be raving about these Chocolate-Covered Cheesecake Bites long after the last crumb has disappeared!

Ingredients

  • cup graham cracker crumbs 
  • 0.3 cup pecans chopped
  • 0.3 cup butter melted
  • 16 oz cream cheese softened
  • 0.5 cup sugar 
  • teaspoon orange zest grated
  • 0.3 cup cream sour
  • 0.5 teaspoon vanilla 
  •  eggs 
  • 24 oz bittersweet chocolate chopped
  • tablespoons shortening 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • aluminum foil
  • measuring cup

Directions

  1. Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
  2. In large bowl, beat cream cheese until smooth.
  3. Add remaining filling ingredients; beat until smooth.
  4. Pour filling over crust.
  5. Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
  6. Remove cheesecake from pan by lifting foil.
  7. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
  8. In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled.
  9. Place in 2-cup measuring cup.
  10. Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off.
  11. Place on waxed paper.
  12. Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon.
  13. Let stand about 20 minutes or until firm. Store in refrigerator.

Nutrition Facts

Calories155kcal
Protein4.84%
Fat65.73%
Carbs29.43%

Properties

Glycemic Index
4.81
Glycemic Load
2.54
Inflammation Score
-2
Nutrition Score
3.1365217728459%

Flavonoids

Cyanidin
0.06mg
Delphinidin
0.04mg
Catechin
0.04mg
Epigallocatechin
0.03mg
Epigallocatechin 3-gallate
0.01mg

Nutrients percent of daily need

Calories:155.21kcal
7.76%
Fat:11.44g
17.6%
Saturated Fat:6.08g
38%
Carbohydrates:11.52g
3.84%
Net Carbohydrates:10.27g
3.74%
Sugar:8.12g
9.02%
Cholesterol:20.46mg
6.82%
Sodium:53.26mg
2.32%
Alcohol:0.01g
100%
Alcohol %:0.05%
100%
Caffeine:12.19mg
4.06%
Protein:1.89g
3.79%
Manganese:0.22mg
10.76%
Copper:0.19mg
9.38%
Magnesium:27.9mg
6.97%
Iron:1.03mg
5.71%
Phosphorus:56.91mg
5.69%
Fiber:1.25g
5.01%
Selenium:2.66µg
3.8%
Vitamin A:181.4IU
3.63%
Zinc:0.51mg
3.41%
Potassium:102.77mg
2.94%
Vitamin B2:0.04mg
2.64%
Calcium:22.36mg
2.24%
Vitamin E:0.27mg
1.82%
Vitamin K:1.77µg
1.69%
Vitamin B5:0.14mg
1.4%
Vitamin B12:0.07µg
1.12%
Vitamin B1:0.02mg
1.05%
Vitamin B3:0.2mg
1.02%