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Chocolate-Covered Cheesecake Bites
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Prep Time:
1 hour 20 minutes
Total Time:
5 hours 55 minutes
Delicious mini chocolate cheesecakes with a graham cracker crust - a crowd-pleasing party dessert.
Ingredients:
  • 1 cup graham cracker crumbs
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 24 oz semisweet chocolate, chopped
  • 3 tablespoons shortening
Instructions:
  • Preheat the oven to 300°F. Line an 8-inch square pan with heavy-duty foil, allowing the foil to extend over the sides of the pan. Spray the foil with cooking spray. In a small bowl, combine the crust ingredients and press the mixture into the bottom of the pan.
  • In a large bowl, whip the cream cheese until velvety. Incorporate the rest of the filling ingredients and continue beating until silky. Gently pour the filling over the crust.
  • Bake for 40 to 45 minutes until edges are set. The center will be soft but will firm up as it cools. Chill in the refrigerator for 1 1/2 hours until cold. Freeze the cheesecake for about 2 hours until firm.
  • Lift the cheesecake out of the pan using the foil. Cut it into 48 pieces and transfer them onto a sheet of waxed paper.
  • Melt coating ingredients in a 1-quart saucepan over low heat, stirring often until smooth. Let cool for 2 to 3 minutes until slightly warm, then transfer to a 2-cup measuring cup.
  • Skewer each cheesecake bite with a fork, then dunk in melted chocolate to coat the bottom and sides, allowing any extra to drip off. Transfer to waxed paper.
  • Drizzle each bite with 1 teaspoon of melted chocolate and use the back of the spoon to create a smooth top. Allow them to set for about 20 minutes until firm, then store in the refrigerator.

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