Chocolate Covered Cheesecake Squares

“Mini cheesecake squares with graham cracker crusts coated in chocolate. Mmmmm!”

Ingredients Nutrition


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

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