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CHOCOLATE COVERED CHEESECAKE BITES

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CHOCOLATE COVERED  CHEESECAKE BITES 0 Picture

Ingredients

  • Cheesecake Crust
  • 6 - 8 ) graham crackers, finely ground
  • 3 - 4 tablespoons unsalted butter, melted
  • Pinch of sea salt
  • 2 teaspoons to 1.5 tablespoon brown sugar (depending on your desired sweetness)
  • Optional: 1/4 cup all-purpose flour (If you are blind-baking the crust)
  • Cheesecake Mixture
  • 16 ounces cream cheese, room temperature
  • 2 large eggs, room temperature
  • 2/3 cup white sugar
  • 1/2 cup sour cream, room temperature
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • Chocolate Dipping
  • semi-sweet chocolate bits or mix in some dark chocolate (see tips #4)
  • 2 – 3 tablespoons) coconut oil
  • Use roughly 1 tbsp of coconut oil per 150g of chocolate

Details

Preparation

Step 1

Make the Cheesecake Crust: Finely ground the graham crackers in a food processor or place the graham crackers in a Ziploc bag, then roll them with a rolling pin. Finely ground graham crackers with rolling pin to create cheesecake crust

In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 tsp (8.3g) to 1.5 tbsp (19g) brown sugar together with a fork. Mix in ¼ cup (32g) all-purpose flour if you are blind-baking the crust. Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.

Place about 1 tbsp graham cracker crumbs into each silicone baking cups. Gently press down the crumbs with a spoon to form a nice, even layer.

Place the baking cups in the freezer while making the cheesecake mixture (Skip this step if you are baking the crust in the oven).
Optional - Blind-Bake the Cheesecake Crust: Place the baking cups in a 325°F oven for 12~15 minutes.
Make the Cheesecake Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and ⅔ cup (133g) white sugar together.

In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed.

Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed.

Add ½ cup (120g) sour cream and 2 tsp (10ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed.

Blend in two eggs using low speed, one at a time. Mix well after adding each egg. Try not to overmix on this step.

Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

Fill the baking cups to ⅔ full with cream cheese mixture.
For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.
Pressure Cook the Cheesecake: Pour 1 cup (250 ml) of cold running tap water into the Instant Pot Pressure Cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.
Cool the Cheesecake: Remove the baking cups from the Instant Pot Pressure Cooker and place them on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the sides.
Chill the Cheesecake in the Fridge: Once the cheesecake baking cups have completely cooled, loosely cover them with aluminum foil. Then, place it in the refrigerator for at least 4 – 6 hours.
Two Methods to Melt the Chocolate:

Easier Double-Boiler Method: Fill a sauce pan half full with water. Bring it to a boil on the stovetop over high heat. Reduce heat to medium. Place 300g chocolate and roughly 2 tbsp coconut oil in a mixing bowl (that fits in the sauce pan). Use the gentle heat to slowly melt the chocolate. Stir until completely melted.

Alternative Method: Place chocolate and roughly 2 tbsp of coconut oil in a small sauce pan. Melt chocolate over the lowest heat setting on your stovetop. Stir with a silicone spatula. Place the sauce pan on and away from the heat to control the temperature. Stir until chocolate completely melted.
Cover Cheesecake with Chocolate: Remove cheesecake bites from the baking cups. Dip them into the melted chocolate. Smooth the surface with a fork and place them on a parchment paper lined baking tray. Put in the freezer for 15 minutes before serving. Don't leave them too long in the freezer, as we don't want frozen cheesecake.
Serve: Remove the chocolate cheesecake bites from the freezer and serve immediately. Enjoy!! ?

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