Mini Cheesecake Bites

Decadent Mini Cheesecake Bites with Chocolate Coating

Looking for a delicious, gluten-free treat that’s perfect for parties, gifts, or just a delightful snack? These Mini Cheesecake Bites, coated in rich bittersweet chocolate, are just what you need. They combine the creamy texture of cheesecake with the crunch of a gluten-free cookie crust, all wrapped up in a silky chocolate coating. Easy to make and even easier to eat, these bites are sure to be a hit!

Here’s how to make these irresistible Mini Cheesecake Bites:

Ingredients:

For the Crust:

• 1 ½ cups (225 g) crunchy gluten-free cookie crumbs (such as GF Honey-Maid Graham Crackers)
• 5 tablespoons (70 g) unsalted butter, melted and cooled

For the Filling:

• 16 ounces (454 g) block cream cheese, at room temperature
• ¾ cup (150 g) granulated sugar
• ⅛ teaspoon kosher salt
• 2 tablespoons (18 g) cornstarch (or arrowroot as an alternative)
• 2 large eggs (100 g weighed out of shell), at room temperature
• 1 teaspoon pure vanilla extract

For the Chocolate Coating:

• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons (28 g) virgin coconut oil

Directions:

Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Line an 8-inch square baking pan with nonstick aluminum foil or parchment paper, allowing it to overhang on two opposite sides for easy removal.
2. In a medium-size bowl, mix the cookie crumbs with melted butter until evenly moistened.
3. Press the crumb mixture firmly into an even layer in the bottom of the prepared pan, slightly pressing up the sides. Set aside.

Prepare the Filling:

1. In a medium-sized bowl, use a hand mixer to beat the room-temperature cream cheese until light and fluffy.
2. Add sugar, salt, and cornstarch, beating until well combined and appearing whipped.
3. Beat in the eggs and vanilla extract until just combined and smooth, being careful not to overbeat.

Bake:

1. Pour the filling over the crust and smooth into an even layer. Tap the pan on the counter to release any air bubbles.
2. Bake in the center of the oven for about 30 minutes, or until the filling is set with only a slight jiggle in the center.
3. Remove from oven and let cool in the pan for 20 minutes, then cover tightly with plastic wrap and freeze until very firm, about 2 hours.

Slice into Bites:

1. Lift the cheesecake out of the pan using the overhang. Slice into 64 one-inch squares, cleaning the knife between cuts for clean edges.

Make the Chocolate Coating:

1. In a deep bowl suitable for dipping, melt the chocolate and coconut oil together over a double boiler or in the microwave in 30-second increments at 60% power, stirring occasionally.
2. Let the chocolate mixture cool slightly until it thickens a bit for easier coating.

Dip the Bites:

1. Dip each cheesecake bite into the chocolate, covering at least halfway. Set on parchment paper to harden.

Serving and Storage:

• Serve: Once the chocolate is set, the bites are ready to serve.
• Store: Keep any leftovers in a sealed container in the refrigerator or freeze for extended storage.

Nutritional Information:

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 3 hours (including chilling)
• Calories: 180 kcal per bite
• Servings: 64 bites

These Mini Cheesecake Bites are perfect for entertaining, providing a luxurious, bite-sized dessert option that’s sure to please. Enjoy crafting these little treats and watch them disappear at your next event!

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