Chocolate Covered Cheesecake Squares

Recipe by Sorella
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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