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Chocolate Covered Cheesecake Bites

Chocolate Covered Cheesecake Bites - Indulgent, Guilt-Free Treats

Delight in Chocolate Covered Cheesecake Bites—guilt-free treats that blend creamy cheesecake and dark chocolate.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 bites
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 8 oz Cream Cheese Use reduced-fat for a lighter cheesecake.
  • 1/2 cup Greek Yogurt Opt for plain for balanced flavors.
  • 1 tsp Vanilla Extract Choose pure vanilla for better taste.
  • 1/4 cup Coconut Sugar Brown sugar can be a substitute.
  • 1 large Egg Medium-sized works best.
For the Coating
  • 8 oz Dark Chocolate High-quality chocolate is best.
  • 2 tbsp Coconut Oil Vegetable oil can replace it if needed.

Equipment

  • 8 x 8-inch square pan
  • mixing bowl
  • sharp knife
  • heatproof bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and coat an 8 x 8-inch square pan with nonstick spray.
  2. Blend softened cream cheese until smooth, then gradually mix in coconut sugar and vanilla extract. Add egg and Greek yogurt, combining until fully mixed.
  3. Pour the batter into the pan, smooth the top, and bake for 55-60 minutes until edges are set and center jiggles slightly. Let cool then refrigerate for at least 2 hours.
  4. Lift cheesecake from pan and cut into 1 x 1-inch squares, cleaning the knife between cuts.
  5. Melt dark chocolate and coconut oil over simmering water until smooth.
  6. Dip each cheesecake square into the melted chocolate, allowing excess to drip off, then place on a parchment-lined tray. Refrigerate until chocolate sets.

Nutrition

Serving: 1biteCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months. Thaw in the fridge overnight before serving.

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