Chocolate Covered Cheesecake Bites

Yield: 36 bites

Prep Time: 20 minutes

Cook: 4 hours 10 minutes

Chocolate Covered Cheesecake Bites are the ultimate party food – nothing can beat this rich and flavorful bite-sized dessert. Be warned: these won’t last!

Tessa's Recipe Rundown...

Taste: The tangy cheesecake paired with the sweet chocolate is a perfect match.
Texture: Just wow. Buttery crunchy graham cracker crust + thick, luscious and rich cheesecake + thin snappy chocolate coating = bliss.
Ease: Super easy, just a bit messy and requires some patience.
Appearance: Absolutely adorable.
Pros: Fun bite-sized twist on a classic dessert. These will be gone in about 5 seconds flat at any party.
Cons: None!
Would I make this again? I’ve made this recipe multiple times!

These will not last long!! They're the PERFECT party food!

Oh boy do I have a treat for you today. I’ve basically taken one of the most beloved desserts and turned it into candy! I love that I get to do such things for my job. It rarely feels like work, only when I have to do dishes a billion times a day. These cheesecake bites were actually the very first baking recipe I tested out in our new kitchen! Even though our new kitchen is smaller, I find it to be much more functional. I don’t have to pace ten steps just to reach the sink anymore (our old kitchen was very wide and open). It actually kind of reminds me of our little work stations in culinary school! Sometimes smaller is better, just like with these cheesecake bites!
These are TO DIE FOR!! They go fast everytime!
Who doesn’t love cheesecake? It’s even better when it’s bite-sized and covered in chocolate! These popable Chocolate Covered Cheesecake Bites are the perfect party food for any occasion. They’re positively addicting and will vanish in about 2 seconds flat. I love that you can’t tell what’s inside, they look like a regular ole’ chocolate bite or bonbon type of dessert but the homemade cheesecake is such a fun surprise! The combination of flavors and textures is fantastic.

By the way, the crust in this recipe is VERY buttery so it stays cohesive and doesn’t crumble as you dip the bites in the chocolate. Also, make sure your bites are as cold as possible before dipping for best results!

These are TO DIE FOR!! They go fast everytime!

Making Chocolate Covered Cheesecake Bites Recipe
How to make Chocolate Covered Cheesecake Bites

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These are TO DIE FOR!! They go fast everytime!

How to make
Chocolate Covered Cheesecake Bites

Recipe By Tessa Arias, Handle the Heat
Yield: 36 bites
Prep Time: 20 minutes
Cook: 4 hours 10 minutes

The key to beautiful, easy-to-dip bites is to make sure they’re as cold as possible. If they warm up too much pop them back in the freezer until they’re firm and frozen again.


For the crust:

  • 9 whole graham crackers
  • 1 stick (4 ounces) unsalted butter, melted
  • For the filling:

  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon fine sea salt
  • For the chocolate coating:

  • 16 ounces semisweet chocolate
  • 4 tablespoons coconut oil
  • Directions

    To make crust:

    Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.

    In a small bowl combine graham cracker crumbs and butter. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.

    To make filling:

    Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that’s fine.

    Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.

    To coat in chocolate:

    Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.

    Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.

    Adapted from Taste of Home

    About Tessa...

    Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

    Find Tessa on  

    67 Responses to “Chocolate Covered Cheesecake Bites”

    1. #
      Kathy R. — May 1, 2015 at 8:15 am

      Thank you so much, Tessa! These are the ‘perfect’ dessert for me! Printed this recipe out and it’s on my ‘to-make’ list. YUM!!

    2. #
      Jessica the Baker — May 1, 2015 at 8:17 am

      This is such a great idea! I can only imagine how delicious these cheesecake bites are! Pinned!

    3. #
      Jessica @ Citrus Blossom Bliss — May 1, 2015 at 8:55 am

      I’m loving mini desserts right now! I feel much less guilty eating three or four mini cheesecake bites than a whole slice sometimes. These look so good, I probably wouldn’t be able to stop at just one!

    4. #
      Cheryl — May 1, 2015 at 9:39 am

      Hi! Do u have a grams conversion for this recipe? I would really love to try out this lovely recipe! Thank you!

    5. #
      Gaby — May 3, 2015 at 5:51 am

      You’re killing me with these cheesecake bites! I’m drooling!!!

    6. #
      Robin — May 5, 2015 at 8:24 am

      Could I use plain nonfat greek yogurt in place of the sour cream?

      • #
        Tessa — May 5, 2015 at 12:53 pm


    7. #
      Amanda — May 7, 2015 at 5:28 pm

      So I was in a hurry and didn’t read the directions as I went…. Is it really bad if it’s over mixed?

    8. #
      Lushy — May 20, 2015 at 9:55 am

      I just finished making it. Finally done. But it didn’t come out as nice as Tessa’s. But it’s delicious.

    9. #
      Lushy — May 20, 2015 at 10:04 am

      I had a hard time dipping the squares in the choc. I used a toothpick to hold the bites for dipping and was left with a hole. Can u pls tell me how to do it, for next time. Thanks

      • #
        Tessa — May 20, 2015 at 1:53 pm

        If I use a toothpick I will usually set the cheesecake bite down after it’s been dipped and slowly slide the toothpick out. The melted chocolate will fill the hole. Or you could use a fork or chocolate dipping fork found at any baking supply store 🙂

    10. #
      Mita — May 27, 2015 at 11:56 am

      I can’t wait to make these! Is there an appropriate substitute for the coconut oil? I don’t usually have it around the kitchen. Thanks!

      • #
        Tessa — May 27, 2015 at 4:27 pm

        Coconut oil is really the best because it allows the chocolate to harden beautifully. The best substitute would be shortening.

    11. #
      Ashley — June 1, 2015 at 6:58 pm

      I used chocolate flavored bark coating, it is located in the baking isle. I worked amazing it also works really well on strawberries!

    12. #
      Tammy — June 15, 2015 at 9:44 pm

      These look fantastic! I have a question. The graham crackers I buy come in sleeves as individual crackers, but I think they sometimes come in “sheets” with several crackers stuck together. Do you mean 9 sheets, or 9 individual crackers?


    13. #
      Maria Kallas — July 24, 2015 at 5:26 pm

      Looks awesome!

    14. #
      Christie — July 24, 2015 at 7:19 pm

      These look so yummy! I want to make them but am allergic to coconut. Is there something I can use to substitute for coconut oil?

      • #
        Tessa — July 26, 2015 at 5:03 pm

        Coconut oil is the best but you can use shortening.

    15. #
      Simone — July 28, 2015 at 1:44 pm

      I have graham cracker crumbs already….how much of it do we need to use to combine with the 4 oz of butter?

    16. #
      Deb Dilbert LeBel — December 3, 2015 at 9:09 am

      I made these and they taste delicious. The cheesecake is the most important part, and it is moist and rich and tangy and just plain yummy. The chocolate coating came out perfectly. My only change was in the dipping. After the first couple of tries with the fork, I decided to just hold them by the crust and dip the tops. Who sees the bottoms anyway. Came out perfect, saved me time and effort too. Needless to say, I think I ( or should I say we, lol) are gonna win the Chelsea MEC employee bake-off this year! I’ll give you most of the credit, Tessa – promise. Thanks!

      • #
        Tessa — December 5, 2015 at 8:52 am

        Awesome, Deb! Glad you were able to make the recipe your own 🙂 Good luck, hope you win!!

    17. #
      Brooke johansen — January 23, 2016 at 9:38 am

      I’m making these later today. So excited!

    18. #
      Melissa — February 14, 2016 at 5:42 pm

      I made these for the company dessert contest and they won! Everyone loved them.

    19. #
      Dana — February 18, 2016 at 8:55 am

      Does this double easily- using a 9×13 pan?

    20. #
      Marisa — March 18, 2016 at 6:03 am

      I love love love this recipe. Have made it twice already and am planning on making it a third time this weekend. I have had trouble dipping the cheesecake and coating the chocolate evenly without making a mess, so like an above comment, I have been just dipping them by holding the bottoms. Any suggestions?

    21. #
      tracey — March 24, 2016 at 2:36 pm

      It says 9 whole graham cracker’s , but the says crumbs, how many cups of crumbs would that be?

    22. #
      Jayne — April 1, 2016 at 9:43 pm

      Did you use caramel??? In btw the crust and filling???? 🙂

    23. #
      jackie — April 12, 2016 at 4:55 pm


    24. #
      Astrid — April 15, 2016 at 11:20 am

      I am going to make these, they look delicious! I have a question, what type of sour cream did you use? There are a lot of types of cream in my country and I don’t want to use the wrong one.


      • #
        Tessa — April 15, 2016 at 11:49 am

        Just standard sour cream, that’s about all we have here!

    25. #
      chris — May 6, 2016 at 5:30 pm

      These look delicious. I was wondering if regular table salt can be used in place of sea salt and if so how much? Thank you!

    26. #
      Davin — May 10, 2016 at 2:19 pm

      Hi, can I use normal cream instead of sour cream?

      • #
        Tessa — May 10, 2016 at 2:49 pm

        I haven’t tried that, but if you give it a go you may want to use just slightly less so as not to create too thin of a batter.

    27. #
      Liz — May 12, 2016 at 12:19 am

      I think I could eat these by the fistfuls!! Great recipe!

    28. #
      Davina — June 12, 2016 at 8:56 am

      Hi Tessa – I had a major problem with these. Trying to convince people that I had made them and not shop bought – they were absolutely delicious. Thank you so much Tessa for all your recipes.

      • #
        Tessa — June 12, 2016 at 12:10 pm

        Haha! Love this, Davina!

    29. #
      Emily B. — June 23, 2016 at 1:00 pm

      Thank you so much for this wonderful recipe! I’m picky about cheesecake, but this one was perfectly creamy and had a great ratio of crust to filling. I omitted the flour (accidentally) and halved the amount of butter in the crust — the filling and crust set up perfectly with these changes so I’ll probably make it that way from now on. I was too lazy to coat them in chocolate so I drizzled a bunch of melted chocolate (and sprinkled mini chocolate chips) on half the batch (the rest I left plain). After an hour in the freezer, they were set-up enough to wrap individually in plastic wrap. My family has been eating one (or 5) a day for dessert!

    30. #
      Kate F — July 11, 2016 at 7:00 am

      Hello, I would like to make ahead and freeze. Any suggestions?

    31. #
      Nancy — July 25, 2016 at 6:44 pm

      instead of coconut oil can i use canola oil?

      • #
        Tessa — July 26, 2016 at 2:44 pm

        Did you see my comment above? “Coconut oil is really the best because it allows the chocolate to harden beautifully. The best substitute would be shortening.”

    32. #
      Shady — August 2, 2016 at 3:29 pm


    33. #
      Robyn — August 6, 2016 at 10:24 am

      What is that handy little blue tool you use to dip the cheesecake with?

    34. #
      Ange — August 31, 2016 at 9:24 am

      How many grams just the 9 whole graham crackers? Coz i think it’s different size in my country… Thx

    35. #
      muna — September 2, 2016 at 5:09 pm

      Thank so much Tessa, the recipe is easy to try n delicious

    36. #
      Paula — December 24, 2016 at 8:46 pm

      These were very easy to make. When I saw that it was a 8×8 pan I thought it wouldn’t be enough. It was plenty. I dipped cheesecake part only. It was easier to handle. Took them to a party today. Got rave reviews. I loved them frozen. Yum, yum, yum!

    37. #
      Aliyah — February 8, 2017 at 7:30 am

      Hey there! I am wanting to do a white chocolate coating, will the ratio of coconut oil to chips ratio be the same?

    38. #
      glaucia — February 24, 2017 at 4:09 am

      What can I substitute sour cream with? It’s hard to find it in my country

      • #
        Tessa — February 28, 2017 at 9:52 am

        Plain yogurt works!

    39. #
      patti — March 4, 2017 at 8:24 am

      these are really good. the coconut oil really helps the chocolate garden quickly. you can taste it in the finished product, but it’s not overwhelming.
      i wish i could post a picture, because they are so pretty!

      • #
        Tessa — March 7, 2017 at 11:55 am

        Yay! I’m actually looking into a way for everyone to post a recipe photo with their comments 🙂 Until then, if you want to email me a picture, I’d love to see and maybe share with the rest of my audience. tessa (@)

    40. #
      patti — March 4, 2017 at 8:26 am

      sorry … the comment above is supposed to say “really helps then coconut harden”, NOT garden!

    41. #
      Dawn — March 14, 2017 at 11:05 pm

      Can I use your chocolate cheesecake recipe to make chocolate cheesecake bites? If so, does it still need to be on a water bath?

      • #
        Tessa — March 15, 2017 at 10:09 am

        If you’re making cheesecake bites, then you don’t need to bother with a water bath since you’ll be slicing them up anyways!

    42. #
      vicky — July 13, 2017 at 6:31 pm

      I just made these and I had a mess. I would NOT make them again. I had to keep half of the bites in the freezer while trying to work with the other half before they got too soft to dip. After dipping about 40 of them, I gave up and smashed them back into the bottom of the pan and poured the chocolate over the top.

      • #
        Tessa — July 18, 2017 at 2:12 pm

        Oh no Vicky! 40 bites?! This recipe only makes 36. I so state in the Recipe Rundown, that this recipe is “just a bit messy and requires some patience.” Maybe next time simply drizzling the chocolate would make things easier 🙂

    43. #
      ameeta — September 15, 2017 at 2:34 am

      Hi Tessa,love all your recipes….you make it so simple for us….made these today, how ever my cheesecake turned out very salty and I’m wondering why…..I followed the recipe to the T….I used regular table salt as I did not have sea salt….
      Further I used melted Belgian chocolate chips and added coconut oil… chocolate was melting( coating the fingers) within seconds of being out of the fridge.
      Waiting to hear from you…happy baking till then and once again thank you for all these gorgeous recipes:)

    44. #
      ameeta — November 5, 2017 at 3:48 am

      Hi Tessa,waiting to hear from you on my comment above.Please advise.

    45. #
      ameeta — November 5, 2017 at 3:49 am

      Hi Tessa,do advise on my comment above.Thanks.

    46. #
      Tammy fisher — November 12, 2017 at 10:06 am

      I have made these a few times. They are my go to pot luck dessert. Messy? I made them today with my 12 yr old niece… Fun and easy

      • #
        Tessa — November 12, 2017 at 1:40 pm

        So happy to hear that, Tammy! Thanks for sharing xo

    47. #
      James — November 22, 2017 at 6:04 am

      Tessa… Really would like some guidance like others on what 9 graham crackers are… Even a dimension of each would help. Thanks!

    48. #
      Ronnie — December 10, 2017 at 9:19 pm

      @James and anyone else outside of the US: I believe when she says “9 Whole graham crackers” she means 9 sheets (1 sheet actually equals 4 crackers). BTW: 10 “whole” graham crackers (sheets of graham crackers, that is) is 1.5 cups so you should be fine with 7-8 sheets. Oh also, 8 graham cracker sheets = 1 cup which is 85 grams. I dunno why she hasn’t clarified this because i’ve seen lots of people asking up there…

    49. #
      Ronnie — December 28, 2017 at 12:19 pm

      I made these for x-mas and everybody loved them! I actually made 2 batches because I had to throw away the 1st batch after they got left out of the freezer all night and day (unbeknownst to me).Kind of a blessing in disguise because the first batch tasted like sawdust! I had used Walmart brand cream cheese and it turns out that Great Value brand cream cheese tastes absolutely disgusting (avoid at all cost people!). The 2nd time I used the Philadelphia brand (i could not believe the difference in taste!) and added 3 tbs of sugar to the crust. I also had a pan of water in the bottom of the oven (i didn’t want to do a *real* waterbath). It turned out really good (super tasty and creamy). The addition of coconut oil to the chocolate works great–doesn’t mess with the taste at all!

    50. #
      Megan — December 30, 2017 at 7:39 pm

      How do you freeze this? You let the cheesecake set than freeze in foil?

    51. #
      Debra — January 2, 2018 at 2:36 am

      Super easy!! Delicious!! This is definitely a keeper!!

    52. #
      fenny — February 7, 2018 at 7:07 pm

      hi Tessa, I’d like to make these cheesecakes for garden party. Will it melt under the warm weather? Thanks a lot

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