If we had to describe “small but mighty” with a sweet treat, these mini chocolate-covered cheesecake bites would be it. We love the smooth, creamy and silky texture and how it melts in the mouth. The dark chocolate ganache adds even more depth of flavour to this easy cheesecake recipe. Share these cheesecake bites with a crowd, or have them all to yourself. They’re just too hard to resist! [Go straight to recipe]
Baking for a larger group can be a little tricky at times. It has to suit everyone's palates, be shareable, and must not be overly complicated.
If you’re looking for something to bring to your next gathering, and your oven’s too small to fit bigger batches of Chocolate Chip Muffins or Blueberry Lemon Cake Donuts, these Chocolate-Covered Cheesecake Bites might just be what you need as the ultimate crowd-pleaser treat!
This recipe makes up to 64 cheesecake bites (1x 8” by 8” pan), perfect for bringing to a party or gathering. If you’re serving a smaller crowd, just cut them into bigger slices!
They might be bite-sized, but they have all the goodness of a full-sized cheesecake. Smooth, creamy, and covered in chocolate—what could be better than that?
Cream cheese is the main component in these cheesecake bites. The type of cream cheese you use determines the final texture of your cheesecake.
It’s important to use full-fat cream cheese to get the desired texture. We want them to be creamy and smooth, and they should melt in your mouth.
Beating the cream cheese mixture until light and fluffy can be done using a hand whisk, but a mixer with whisk attachment will require less time and energy. It’s more powerful, so it’ll incorporate more air in less time!
Read more: [GUIDE] 4 Types Of Kitchen Mixer Attachments And What They Are Used For
Reduced-fat cream cheese might be a healthier alternative, but it’s better not to skimp on the fat when you’re making a cheesecake!
Egg yolks act as an emulsifier in baked goods, which means that they prevent the ingredients from separating. Egg whites provide volume to your cheesecake, so it will not be too dense. Use room temperature eggs so they will incorporate easily into the cheesecake batter.
Adding a little bit of corn flour into the cheesecake prevents it from cracking. It also helps to get clean edges when you cut the cheesecake into bite-sized pieces.
Don’t get intimidated by the name “ganache”!
It might sound like a fancy baking ingredient, but making chocolate ganache is actually a simple process. You’ll only need to heat some heavy cream and mix it with dark chocolate.
Making ganache requires melting the chocolate completely to make it smooth and silky. To achieve this result, chop up your chocolate finely, especially if you’re using chocolate baking bars. That way, it will melt easily when hot heavy cream is poured on top.
The process is similar to melting chocolate for these Dark Chocolate Chunk Brownies, except that we’re using heavy cream instead of brown butter!
Choose high-quality chocolate for your chocolate ganache because it determines the final taste. You don’t have to use fancy artisan chocolate bars, but it should at least be enjoyable when you eat it on its own.
Topping your cheesecake bites with chocolate ganache is optional, but doing so will add another layer of complexity and decadence to these treats.
All the components in these cheesecake bites complement each other perfectly. The combination of a crunchy base, creamy cheesecake filling, and bittersweet chocolate ganache is extremely addictive!
Crushing the digestive biscuits into very fine pieces will ensure that there will not be any gaps in the crust. These will prevent the cheesecake filling from seeping through the large cracks, and also prevent your crust from breaking too easily when slicing or eating.
Waiting for your cheesecake to firm up might feel like ages especially if you can’t wait to dig in, but you should definitely not miss this step! Otherwise, you’ll face a lot of difficulties slicing them into bite-sized pieces if the cheesecake is still soft. Cold cheesecake recipes like this one are reliant on this chilling process to make sure that the cheesecake is nice and firm.
Since the weather is relatively warm in Singapore, it won’t take long for the cheesecake to soften once you take it out of the fridge. Freezing it overnight helps a lot in getting clean slices, but 2 hours is enough if you can’t wait that long.
We’re using dark chocolate ganache to top our cheesecake bites, but you can try these alternatives. They’re just as delicious!
Watch the video tutorial:
Use room temperature ingredients to get a silky smooth and creamy cheesecake.
For Crust
70g unsalted butter
225g digestive biscuits
For Cheesecake
454g cream cheese, room temperature
120g granulated sugar
1/8 tsp salt
2 tbsp corn flour
1 tsp vanilla
2 eggs, room temperature
For Ganache
150g dark chocolate chunks
175g heavy cream
For Crust
For Cheesecake
For Ganache
Assembly
Storage: Store completely covered/in an airtight container in the fridge for up to 5 days. Serve chilled, or defrosted for 3-5 minutes.
These little bites of decadence will definitely bring delight wherever they’re brought to. Because, let’s face it, no one would ever say no to cheesecakes! Creamy and indulgent, these bites pack so much flavour in one bite—we doubt anyone can stop at one bite!
Read Next: RECIPE: Orange Lime Cream Cheese Cupcakes with Citrus Cream Cheese Frosting
Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!
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