Chocolate-Covered Cheesecake Squares

Total Time

Prep: 1-1/2 hours + cooling Bake: 35 min. + freezing

Makes

49 squares

Updated: Aug. 17, 2023
Satisfy your cheesecake craving with these bite-sized delights! The party favorites are perfect for the holidays. —Esther Neustaeter, La Crete, Alberta
Chocolate-Covered Cheesecake Squares Recipe photo by Taste of Home

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 large eggs, room temperature, lightly beaten
  • 1/2 teaspoon vanilla extract
  • COATING:
  • 24 ounces semisweet chocolate, chopped
  • 3 tablespoons shortening

Directions

  1. Preheat oven to 325°. Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine graham cracker crumbs, pecans and butter. Press onto bottom of prepared pan.
  2. In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack. Freeze overnight.
  3. In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
  4. Using foil, lift cheesecake out of pan. Gently peel off foil. Cut cheesecake into 1-1/4-in. squares; refrigerate. Remove a few squares at a time for dipping, keeping remaining squares refrigerated until ready to dip.
  5. Using a toothpick, completely dip squares, 1 at a time, into melted chocolate mixture; 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.

Nutrition Facts

1 piece: 141 calories, 10g fat (6g saturated fat), 22mg cholesterol, 48mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein.