Chocolate Covered Cheesecake Bites | Cheesecake Recipe
What could be better than chocolate covered cheesecake? I’ll tell you what – bite-sized chocolate chocolate cheesecakes. I don’t have to tell you what a great match chocolate and cheesecake are, you already know that. It’s pure decadent pleasure.
These little cheesecakes have a lot going for them. First, they’re covered in chocolate. Second, they’re easy to make, even for someone who isn’t used to making cheesecake. And third, they’re gluten free, although you’d never guess it from the way they taste.
There are no special ingredients needed for these, even though they are gluten free. The crust is made up of almond meal, which is really just ground up almonds that I easily made myself in the food processor, along with some old fashioned oats (use a gluten free version if needed), flaxseed meal, and little bit of brown sugar. Those are some fairly healthy ingredients, so I like to think I’m doing myself a favor by indulging in “just one more”.
These little cheesecake bites are a great addition to any holiday dessert buffet, or bring them to your next neighborhood party. I have to confess that I’ve made these a few times but have never managed to get a great photo of them – because they start disappearing as soon as I put them on the serving plate. Next time I’ll try making a double batch.
Chocolate Covered Cheesecake Bites | Cheesecake Recipe
makes 24
For the crust:
1 cup unsalted almonds, roughly chopped
1 1/3 cups old fashioned oats, gluten free if necessary
1/3 cup light brown sugar
1/3 cup flax seed meal
1/4 teaspoon salt
1/2 cup butter, melted and cooled
For the cheesecakes:
8 ounces cream cheese, softened
1/3 cup cane sugar (I recommend using organic)
1 large egg
2 Tablespoons plain Greek yogurt
1 teaspoon vanilla extract (use gluten free if necessary)
8 ounces chocolate chips
Preheat oven to 350 degrees. Grease a 24 cup mini-muffin pan and set aside.
Add chopped almonds to a dry skillet over medium heat. Toast, stirring often, until fragrant, about 2 – 4 minutes. Cool slightly, then add to the bowl of a food processor. Add oats, sugar, flax seed meal, salt, and butter to the food processor. Process until the mixture begins to stick together, about 1 minute. Divide almond mixture between each cup of the muffin pan, pressing firmly to cover the bottom and about halfway up the sides.
In a large mixing bowl beat together the cream cheese and sugar until smooth. Beat in egg, yogurt, and vanilla until just combined.
Divide cream cheese mixture among the muffin cups, filling about 3/4 of the way up the sides. Bake for 15 minutes, or until tops are set. Remove from the oven and let cool for at least 10 minutes before unmolding from the muffin cups. (I used a knife to help loosen them before lifting them out. Place cheesecakes on a plate or tray and refrigerate for at least 30 minutes.
Melt chocolate in a double boiler or in the microwave. Dip tops of cheesecakes into chocolate. Use a butter knife to smooth out the chocolate if necessary. Refrigerate chocolate covered cheesecakes until chocolate hardens. Serve and enjoy!
Recipe adapted from Muffin Tin Mania
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I made these for our New Year’s Eve party and they were all gone within an hour or so…they were really easy to make too, and tasted great!