Back in the late 2000s I used to buy Sara Lee cheesecake bites from the frozen aisle. They were small, poppable, and delightfully addictive — a crisp chocolate shell that snapped and revealed a soft, creamy cheesecake center. Lately I started craving that exact combination, so I recreated it at home. The result is a rich yet balanced mini cheesecake with a satisfying snap and a silky interior.
This version is adapted from Chantal’s New York cheesecake but adjusted to keep the chocolate in check so it doesn’t overpower the cream cheese. A hint of espresso sharpens the chocolate flavor and a splash of bourbon adds depth; you can omit the bourbon when serving kids. The bites are buttery, creamy, and finished in a shiny chocolate shell that sets quickly when the centers are cold.
These cheesecake bites can be made ahead and kept in an airtight container in the refrigerator for up to a week. If you’d like a pristine chocolate finish, make the cheesecake one day ahead and dip the chilled pieces in chocolate just before serving — the shell looks best when freshly dipped.
You can size these to your preference: I cut mine into roughly 1-inch squares, but smaller bite-size pieces or slightly larger two-bite portions work just as well. Decorate with white chocolate stripes or dots if desired — you can color the white chocolate for a festive look, or even coat the bites in white chocolate instead of semisweet for a different flavor profile.
Triple Chocolate Dipped Cheesecake Bites
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| Serves | About 30 pieces |
| Prep time | 40 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour, 20 minutes |
| Meal type | Dessert |
Ingredients
Crust
- 20 Oreo cookies, crushed (use a food processor or crush in a sealed bag)
- 4 tablespoons butter, melted
Dark Chocolate Cheesecake
- 2 packages cream cheese, room temperature (full fat)
- 3/4 cup granulated sugar
- 1/3 cup milk
- 2 eggs, room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 2 cups bittersweet chocolate, chopped
- 1 tablespoon instant espresso granules
- 1/4 cup bourbon whiskey (optional)
Chocolate Shell
- 1 1/2 cups semisweet chocolate, finely chopped
Directions
| Prep | |
| Line a 9×13-inch baking dish with parchment paper, spraying the pan lightly first so the parchment adheres. Preheat the oven to 350°F (175°C). | |
| Combine the crushed cookies with melted butter and press evenly into the baking dish. Freeze while you prepare the filling. Melt the 2 cups of bittersweet chocolate in a heatproof bowl in the microwave, heating 20 seconds at a time and stirring until smooth. Stir in the espresso granules and set aside to cool. | |
| Make the cheesecake | |
| In a stand mixer fitted with the paddle, beat the cream cheese until very smooth, about 2 minutes, scraping the bowl as needed. Add the sugar and beat another 2 minutes on medium speed. | |
| Add the milk, then add eggs one at a time, mixing just until incorporated. Add sour cream, bourbon (if using), vanilla, the cooled chocolate mixture, and flour, and mix until the batter is smooth. | |
| Pour the batter over the prepared crust and bake for about 40 minutes, or until set and a toothpick in the center comes out clean. Cool for 20 minutes, then freeze for 1 hour to firm up. Lift the cheesecake from the pan using the parchment, trim the edges to make a neat rectangle, and cut into bite-sized pieces. | |
| Dip the cheesecake bites | |
| Place parchment on the counter. In the reserved chocolate bowl, microwave half the semisweet chocolate for 1 minute in 20-second intervals, stirring between bursts until melted. Add the remaining chocolate and stir until fully combined; warm briefly if needed. | |
| Dip each chilled cheesecake piece into the melted chocolate, lift with a fork and tap off excess, then place on the parchment to set. The cold centers will help the shell set quickly. Store the finished bites in an airtight container in the refrigerator for up to one week. | |