Chocolate Covered Cheesecake Squares Recipes

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CHOCOLATE-COVERED CHEESECAKE SQUARES



Chocolate-Covered Cheesecake Squares image

Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, the sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! -Esther Neustaefer, La Crete, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 49 squares.

Number Of Ingredients 12

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

Steps:

  • 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., 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, 1 at a time, into 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.

Nutrition Facts : Calories 141 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

LAYERED CHOCOLATE CHEESECAKE SQUARES



Layered Chocolate Cheesecake Squares image

They like chocolate. They like cheesecake. So they'll really, really like these easy to make chocolate-cheesecake squares!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 15 servings, 1 square each

Number Of Ingredients 6

1 pkg. (9.2 oz.) JELL-O No Bake Chocolate Silk Pie
1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
1/2 cup (1 stick) margarine, melted
1-2/3 cups cold milk
1-1/2 cups cold milk
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Empty Crust Mixes from both packages into large bowl. Add margarine; mix with fork until crumbs are well moistened. Press firmly onto bottom of prepared pan.
  • Empty each Filling Mix into separate medium bowl. Prepare each filling with the milk as directed on package. Spread the chocolate filling evenly over the crust, then top with the cheesecake filling. Drizzle with melted chocolate.
  • Refrigerate at least 1 hour or until ready to serve. Cut into 15 squares to serve. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 20 g, Protein 4 g

CHOCOLATE-COVERED CHEESECAKE BITES



Chocolate-Covered Cheesecake Bites image

Graham crackers provide an easy crust for these chocolate coated cheesecakes - perfect dessert to be served at your next party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 48

Number Of Ingredients 11

1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon grated orange peel
1/4 cup sour cream
1/2 teaspoon vanilla
2 eggs
24 oz semisweet chocolate, chopped
3 tablespoons shortening

Steps:

  • Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
  • In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
  • Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
  • Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
  • In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
  • Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
  • Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 13 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bite, Sodium 55 mg, Sugar 11 g

CHEESECAKE SQUARES



Cheesecake Squares image

I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

2 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
1-1/2 cups sugar
4 large eggs
1/4 cup butter, melted and cooled
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 cups sour cream
Seasonal fresh fruit, optional

Steps:

  • In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

Nutrition Facts :

CHOCOLATE-COCONUT CHEESECAKE SQUARES



Chocolate-Coconut Cheesecake Squares image

With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 7 dozen

Number Of Ingredients 8

2 cups finely ground graham crackers (from 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
5 ounces semisweet chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1 cup plus 3 tablespoons granulated sugar
1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
3 large eggs plus 5 large egg yolks
12 ounces cream cheese, room temperature

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
  • Stir together graham cracker crumbs and 2 cups coconut.
  • Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
  • Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
  • Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
  • Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
  • Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
  • Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.

CHOCOLATE COVERED CHEESECAKE SQUARES



Chocolate Covered Cheesecake Squares image

Make and share this Chocolate Covered Cheesecake Squares recipe from Food.com.

Provided by Sorella

Categories     Cheesecake

Time 6h

Yield 48 serving(s)

Number Of Ingredients 11

1 cup graham cracker crumbs
1/4 cup chopped pecans
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon orange zest
1/4 cup sour cream
1/2 teaspoon vanilla extract
2 eggs
24 ounces semisweet chocolate, chopped
3 tablespoons shortening

Steps:

  • Heat oven to 300ºF.
  • Line 8" square pan w/heavy duty foil with foil extending over sides of pan.
  • Spray foil w/nonstick spray.
  • In a small bowl, combine all crust ingredients; mixing well.
  • Press into bottom of foil lined, sprayed pan.
  • In a large bowl, beat cream cheese until smooth.
  • Add all remaining filling ingredients; beat until smooth.
  • Pour over crust.
  • Bake at 300ºF.
  • for 40 to 45 minutes or until edges appear set.
  • Center will be soft but sets as it cools.
  • Refrigerate until chilled, about 1 1/2 hours.
  • Freeze until firm, about 2 hours.
  • Lift cheesecake out of pan by lifting foil.
  • Cut into 48 squares and place each square onto waxed paper.
  • Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently.
  • Cool slightly, 2 to 3 minutes.
  • Put into a small 2-cup bowl.
  • Use a fork to stick into tops of squares, dip each one into coating and coat bottom and sides, let excess drip off.
  • Place back onto waxed paper.
  • Spoon about 1 teaspoon coating mixture over each bite to coat the tops and smooth with the back of the spoon.
  • Let stand until firm, about 20 minutes.
  • Store in the fridge.
  • Tips.
  • Try different flavored crumbs for the crust: chocolate or cinnamon grahams, vanilla or chocolate wafers.
  • You can also slice cheesecake into larger squares and drizzle the melted chocolate over the top.
  • Look in the cake decorating supplies department for dipping forks, which are angled for dipping.

Nutrition Facts : Calories 145.4, Fat 13.6, SaturatedFat 7.6, Cholesterol 21.3, Sodium 54.6, Carbohydrate 8.3, Fiber 2.5, Sugar 3.1, Protein 2.9

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY



Chocolate-Covered Cheesecake Bites Recipe by Tasty image

Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips

Provided by Tasty

Categories     Snacks

Yield 30 bites

Number Of Ingredients 8

10 sheets graham cracker sheet
¼ cup confectioners sugar
1 teaspoon kosher salt
1 stick butter, melted
16 oz cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted

Steps:

  • In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
  • In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
  • Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
  • Freeze for 10 minutes.
  • In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
  • Spread the cream cheese mixture evenly on top of the graham cracker crust.
  • Freeze for one hour.
  • Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
  • In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
  • Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
  • Freeze for 15 minutes, then serve!
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams

CHOCOLATE-COVERED CHEESECAKE SQUARES



Chocolate-Covered Cheesecake Squares image

Make and share this Chocolate-Covered Cheesecake Squares recipe from Food.com.

Provided by Courtly

Categories     Bar Cookie

Time 1h35m

Yield 49 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
24 (1 ounce) semi-sweet chocolate baking squares
3 tablespoons shortening

Steps:

  • Line a 9 inch baking pan with foil and greased the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
  • In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth.
  • Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
  • Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
  • In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, life cheese cake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keeping remaining squares refrigerated until ready to dip.
  • Using a toothpick, completely dip squares, one at a time, in melted chocolate.
  • Place on waxed paper-lined baking sheets; spoon about 1 t. chocolate over each. [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 : Calories 138.7, Fat 10.1, SaturatedFat 5.6, Cholesterol 21.8, Sodium 49.5, Carbohydrate 12.5, Fiber 0.9, Sugar 10.2, Protein 1.8

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