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Chocolate-Covered Cheesecake Squares Recipe

Chocolate-Covered Cheesecake Squares Recipe photo by Taste of Home

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Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, these sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! —Esther Neustaefer, La Crete, Alberta

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Chocolate-Covered Cheesecake Squares Recipe

Prep: 1-1/2 hours + freezing

Yield: 49 Servings

55 35 90

Ingredients

1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
COATING:
24 ounces semisweet chocolate, chopped
3 tablespoons shortening

Directions

Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.
In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.

Originally published as Chocolate-Covered Cheesecake Squares in Taste of Home October/November 2007, p29

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Reviews for Chocolate-Covered Cheesecake Squares

Chocolate-Covered Cheesecake Squares

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(11-20) of 22 reviews

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Reviewed on Oct. 23, 2010 by cleaninggirl4u

I made these for a family potluck and they were a HUGE hit! The entire batch was gone in less than an hour. They weren't super quick and easy to make but they were well worth the time and effort! I used melted chocolate chips instead of the squares and did half semi sweet and half white chocolate. GREAT RECIPE!!!

Reviewed on Feb. 10, 2010 by GinaXS

These are delicious! I used wilton's candy coating instead of melting chocolate chips just because I find it much easier to work with. But if you like cheesecake & chocolate, you can't really go wrong with these.

Reviewed on Jan. 28, 2010 by krystaljoy

these were a big hit at a family christmas dinner

Reviewed on Jan. 13, 2010 by sharonallison

I made these for a catering for my mother and her church ladies group. They were made ahead and frozen and after thawing were fine. I wasn't sure how to dip quickly so I took an old fork and bent it so I could rest the square on it and submerse it in the chocolate. I used a small soup mug so the chocolate was as deep as possible - and the mug held the heat in so I didn't have to warm up as often. I used a spoon in the other hand to make sure it was completely covered, then presto - out of the chocolate and onto the waxed paper! Incidentally - all but two of the recipes I used for the catering were from Taste of Home (the other were my own) and it turned out GREAT!! Thank you!

Reviewed on Dec. 14, 2009 by chicama

I have made this over the last two years and it is a BIG hit, 5 stars plus.

Reviewed on Dec. 13, 2009 by knitwit84

Besides being a little bit time consuming this is a wonderful recipe! A big hit! I left the pecans out since I was making it for a potluck and wasn't sure who was allergic to nuts. It still came out great!

Reviewed on Nov. 23, 2009 by kolly

very good recipe. i did cut the sugar down a bit and used chocolate morsels (bought in error) it was great. very cute keeping party toothpicks in.

Reviewed on Sep. 22, 2009 by PamRix

I have been trying to reply to a request for more info on how i dipped the squares.

I used a fork and imersed them in the chocolate and then used a spoon to make sure i covered it completely. Then I used a skewer to slide it off the fork and on to wax paper. Since we had very hot weather when i was doing this I put a couple freezer packs in a cake pan and then set my cookie sheet with wax paper on top so that the tray would be cool when I put the cheesecake bites on it. I also dressed them up a bit by melting whit choc chips and used a fork to put squiggles on top. Since I had to make so many or the wedding I also found they froze well and were fine when thawed.

Reviewed on Aug. 11, 2009 by PamRix

I have been trying these for a couple weeks to get the dipping technique down so I can make them for my son's wedding this week. The family has LOVED them. also made a variation with the rapsberry pastry filling swirled into the cheesecake batter just before baking and that really sets them off nicely. since the wedding is in the summer i did add some gulf wax to my chocolate covering to help reduce melting issues and worked great.

Pam R

Reviewed on Jun. 04, 2009 by B.Michelle

These look amazing, and my family loves cheese cake. i cant wait to try this!

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