These chocolate dipped cheesecake bites are HEAVENLY!
Ingredients:
9 whole graham crackers (or 1 1/4 cups graham crumbs)
1 stick (8 tablespoons or 4 ounces) butter, melted
1/4 cup powdered sugar
16 ounces cream cheese; room temperature
1/2 cup sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon salt
16 ounces semisweet chocolate
4 tablespoons coconut oil
Instructions :
16 ounces semisweet chocolate
4 tablespoons coconut oil
Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with parchment paper.
In a small bowl mix graham cracker crumbs, butter and powdered sugar. Press evenly into prepared pan. Bake for 10 minutes. Remove from oven and set aside. Reduce oven heat to 325°F.
With an electric mixer beat the cream cheese and sugar for 3 minutes, until smooth and fluffy. On low-speed, add the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to over mix.
Pour the batter over the crust and bake for 35-40 minutes. The cheesecake will be slightly puffed. The center may still jiggle a bit. That’s fine.
Let cheesecake cool completely on a wire rack. Freeze until solid, at least 3 hours or overnight.
When the cheesecake is frozen, tip upside down and remove from pan. Peel away parchment paper. Place square upright and use a sharp knife to cut cheesecake into 36 squares.
Microwave the chocolate and coconut oil in a microwave-safe bowl for 30 seconds. Stir and microwave in 30 second increments, stirring between, until chocolate is melted and smooth.
Place parchment paper or waxed paper 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.
Refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge.
36 pieces
