chocolate covered cheesecake bites

While strolling the frozen section at the market, my eye caught a box of Sara Lee’s chocolate covered cheesecake bites. As unhealthy as they are, certain Sara Lee’s products are just too darn good to pass up. While my favorite is their pound cake, I’ll catch myself indulging in their cheesecake bites every once in a while. Rather than buying the already made cheesecake, I decided to give it a go and try making the bites. Make this dessert for your Thanksgiving or Christmas gathering; the miniature size is perfect for your large gatherings!

chocolate covered cheesecake bites
chocolate covered cheesecake bites
chocolate covered cheesecake bites


Chocolate covered cheesecake bites

2 hrTotal Time

Yields 20 cheesecake bites

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  • 1 cups finely ground graham crackers
  • 2 tbsp brown sugar
  • 1/2 stick unsalted butter, melted
  • Filling
  • 1 pound cream cheese softened
  • 3 eggs
  • 1 cup granulated sugar
  • 2 cups sour cream
  • 1/2 tsp vanilla extract
  • 24 oz semisweet chocolate chips
  • 3 tbsp shortening


  1. Preheat oven to 325 degrees F.
  2. Spray 8-inch springform pan with non-stick cooking spray. Combine graham cracker crumbs with butter and brown sugar. Pour crumb mixture into the pan and press down to form the crust. Bake for 10 minutes. Remove from the oven and let cool.
  3. In the bowl of a stand mixer, add the cream cheese and beat until smooth and free of lumps. Add eggs one at a time, mixing in the egg before adding the next. Add sugar and beat until creamy. 
  4. Add the sour cream and vanilla. Pour into the pan with the crust. Set the pan on a large piece of aluminum foil and fold up the sides around the pan. Place the cake pan in a large roasting pan and fill the roasting pan with boiling water until it is halfway up the sides of the cheesecake pan. Bake for 1 hour - 1 hour 15 minutes or until the center of the cheesecake has set. Remove from oven and let cool at room temperature. Continue cooling in the refrigerator for at least 4 hours. 
  5. Loosen the sides of the cheesecake by running a thin metal spatula around the inside rim. Unmold the cheesecake. Dip a non-serrated knife in hot water and wipe clean with a towel. Cut the cheesecake into 1 1/2 inch squares, trimming the edges. Dip the knife in hot water and wipe with a towel in between every slice. You should end up with about 20 squares.
  6. Place the chocolate chips and shortening in a bowl. Put the bowl on top of a pot of simmering water, making sure the bowl is not touching the water. Melt the chocolate with the shortening, stirring frequently. Remove from heat once the chocolate has melted. Let cool slightly.
  7. Pierce one of the cheesecake bites with a fork. Carefully dip it into the melted chocolate. Transfer to a baking sheet lined with parchment paper and drizzle more chocolate on top to cover any holes. Repeat with remaining bites.
  8. Let cheesecake bites sit for at least 20 minutes. Serve.


**Helpful tips and common mistakes

If you’re looking for a dessert for your holiday gathering, chocolate covered cheesecake bites are the way to go. Not only does it look impressive, but it’s also rich, creamy and delicious.

The cheesecake alone is phenomenal; much creamier than the store-bought cheesecakes. The secret to having a creamy cheesecake is to use softened cream cheese. This will make it easier to beat and cream with the eggs and sugar. You want to make sure to beat until you have no lumps but not over-beat.

Water baths are the traditional way to baking a cheesecake; another technique that contributes to the creamy texture. I’ve seen many recipes that instruct you to leave the cheesecake in the oven after it has finished cooking, but this can often lead to a cracked and overcooked cheesecake.

I originally made the crust up the sides of the pan but realized after that it was unnecessary since they will be cut and turned into bites. If you want that extra side of the crust, by all means, knock yourself out!


When portioning the bites, keep in mind that they will be a bit larger in size after the chocolate coating. I sized mine at 1 1/2 inches; however, you can make them smaller at 1-inch squares. Make sure to dip your knife in hot water and wipe with a clean towel in between every slice. This allows you to have clean slices every time. If you find that the cheesecake is too soft, leave it in the freezer to set.

When melting chocolate, use a double boiler. A double boiler is a bowl that is sitting above boiling water. This allows the steam from the water to melt the chocolate rather than using direct heat. Once the chocolate has reached the stage picture below, you can take it off heat. Stir until the remaining chocolate has melted.

I’m not going to lie, coating the cheesecake bites was a huge hassle. The cheesecake must be firm before dipping in the chocolate or else it will simply melt while dipping. If you don’t want to deal with the trouble, you can also drizzle the chocolate on top of the cheesecake.

chocolate covered cheesecake bites

Once the chocolate has set, dig in! You can also store these in the freezer until consumption. Just as expected, these cheesecake bites were outstanding. The cheesecake alone was already creamy, rich and just the right amount of sweet. Pair that with a chocolate coating and you have heaven. After they are frozen, they become something else that’s just as delicious. The cheesecake becomes almost like ice cream; just imagine chocolate covered cheesecake ice cream! Absolutely worth the effort.

chocolate covered cheesecake bites


 Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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