About a month ago, I made these cheesecake bars (link here) which were absolutely incredible. If you are looking for a tasty and not too unhealthy cheesecake, you should make those. *The recipe I used calls for lemon (juice & zest) but I just omitted those for a more plain cheesecake.

I couldn’t get that cheesecake out of my mind so I had to make it again! This time, I put a little twist on it. I made the plain cheesecake as normal, let it set in the fridge for a few hours to firm up then I cut it into 1″ x 1-1/2″ pieces. I only cut up about half of the cheesecake into little pieces – the rest I kept plain – and I ended up with 20 chocolate covered cheesecake bites. Once I had my little cheesecake pieces, I dunked them in chocolate and let them set up in the freezer. They became these delicious chocolately cheesecake bites.

I love eating frozen cheesecake which I mentioned when I first made this recipe because it’s like cheesecake ice cream. Also, I wanted to make sure the chocolate wouldn’t make these bites too sweet so that’s why I went with a semisweet chocolate for the coating which was perfect.

*Tips for the best dunking experience:

1. Keep cheesecake pieces refrigerated until right before dipping so they are firm as possible
2. Use two forks to hold the cheesecake pieces in the chocolate so that some of the excess can drip off
3. After dipping, place bites on parchment or wax paper lined baking sheet. This will allow for easy removal when frozen (I did not do this, so I had quite the hard time taking them off – there were a few damaged ones which made a great little extra snack)

Ingredients:

• Half of a prepared cheesecake (about 8″ x 4″ total)
• 1 cup semisweet chocolate chips
• 2 tbsp coconut oil

Directions:

1. Cut cheesecake into 1″ x 1-1/2″ pieces, ~20 pieces total. Return to fridge until you’re ready to coat them in chocolate.
2. Melt chocolate with coconut oil over a double boiler or in microwave, until fully melted. Pour chocolate into glass or measuring cup for easy dipping.
3. Using 2 forks, dip each piece of cheesecake into chocolate, making sure it is completely coated then place them on parchment/wax paper lined baking tray.
4. Place tray in freezer for 20-30 minutes until chocolate is fully set and then move bites to an airtight container. Store in freezer for 2-3 weeks.