Chocolate Covered Cheesecake Squares
Indulge in pure dessert decadence with these Chocolate Covered Cheesecake Squares, a treat that combines a creamy classic cheesecake filling with a buttery graham cracker crust and a luscious chocolate coating. Perfectly portioned into bite-sized squares, these chilled delights are a show-stopping dessert for any occasion. Each square starts with a rich, tangy cream cheese filling layered on a golden graham cracker base, baked to perfection, and then enveloped in a glossy chocolate shell made with melted chocolate and a hint of coconut oil for that irresistible shine. Easy to make and impossible to resist, these cheesecake squares are the ultimate combination of smooth, crunchy, and chocolatey goodness—ideal for parties, gifting, or just indulging in your sweet cravings.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.5 cups Sour cream
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 2 cups Chocolate chips (semi-sweet or dark)
- 2 tablespoons Coconut oil (or vegetable oil)
Instructions
Preheat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly combined. Press the mixture firmly into the bottom of the prepared baking pan to create the crust. Bake for 10 minutes, then let cool.
In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula and tap the pan gently on the counter to remove air bubbles.
Bake for 30-35 minutes, or until the center is set but still slightly jiggly. The edges may puff up slightly. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once the cheesecake has set, lift it out of the pan using the parchment overhang and cut it into 16 small squares. For clean cuts, wipe the knife with a damp towel between slices.
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring after each until smooth and glossy.
Using a fork or skewer, dip each cheesecake square into the melted chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing the square on a parchment-lined baking sheet.
Refrigerate the squares until the chocolate coating is set, about 15-20 minutes. Serve chilled and enjoy!
Nutrition Facts
Calories |
6526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.1 g | 557% | |
| Saturated Fat | 265.4 g | 1327% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 607.2 g | 221% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 436.1 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1092 mg | 84% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
