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:
- Keep cheesecake pieces refrigerated until right before dipping so they are firm as possible
- Use two forks to hold the cheesecake pieces in the chocolate so that some of the excess can drip off
- 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)
- Half of a prepared cheesecake (about 8″ x 4″ total)
- 1 cup semisweet chocolate chips
- 2 tbsp coconut oil
- Cut cheesecake into 1″ x 1-1/2″ pieces, ~20 pieces total. Return to fridge until you’re ready to coat them in chocolate.
- 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.
- 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.
- 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.
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