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Chocolate-Covered Cheesecake Squares

 Chocolate-Covered Cheesecake Squares
Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, these sweet, creamy delights are party favorites. But be won't be able to eat just one! —Esther Neustaefer, La Crete, Alberta
49 ServingsPrep: 1-1/2 hours + freezing


  • 1 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 eggs, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 24 ounces semisweet chocolate, chopped
  • 3 tablespoons shortening


  • 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.

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Chocolate-Covered Cheesecake Squares (continued)

Directions (continued)

  • 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.