Ghirardelli Dark Chocolate Covered Hazelnut Crisp Cheesecake Bites
Luxurious Mini Cheesecake Bites with a Rich Chocolate Coating
These cheesecake bites offer a perfect combination of creamy cheesecake, crunchy hazelnut crisp, and a decadent dark chocolate coating. Perfect for parties or whenever you’re craving a sweet treat!
Ingredients:
Crust:
- 1 cup graham cracker crumbs (or 1 sleeve of graham crackers, crushed)
- ¼ cup pecans, finely chopped
- ¼ cup butter, melted
- 1 bag (4.56 oz) Ghirardelli Milk Chocolate & Hazelnut Crisp Squares, broken into small pieces
Cheesecake Filling:
- 16 oz cream cheese, softened
- ⅓ cup sugar
- ¼ cup sour cream
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
Dark Chocolate Coating:
- 1 (12 oz) bag Ghirardelli Dark Chocolate Melting Wafers (or white/milk chocolate wafers)
Instructions:
1. Prepare the Pan:
- Preheat your oven to 325°F (163°C).
- Line an 8-inch square baking pan with foil or parchment paper and lightly spray with non-stick spray. Set aside.
2. Make the Crust:
- In a small bowl, combine the graham cracker crumbs, chopped pecans, and melted butter.
- Press the mixture evenly into the prepared baking pan.
- Sprinkle the broken Ghirardelli Milk & Hazelnut Crisp Squares over the top of the crust. Set aside.
3. Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese, sugar, and sour cream together until smooth and creamy.
- Add the slightly beaten eggs and vanilla extract, and beat on low speed until just combined.
- Pour the cheesecake mixture over the prepared crust.
4. Bake the Cheesecake:
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set.
- Remove from the oven and allow it to cool on a wire rack.
- Once cooled, place the cheesecake in the freezer overnight to firm up for dipping.
5. Prepare the Dark Chocolate Coating:
- When ready to coat the cheesecake bites, melt the Ghirardelli Dark Chocolate Melting Wafers in the microwave. Heat in 30-second increments, stirring in between, until fully melted and smooth.
6. Cut and Dip the Cheesecake Bites:
- Remove the cheesecake from the freezer and lift it out of the pan by pulling the sides of the foil or parchment paper.
- Peel off any excess paper or foil and cut the cheesecake into 1-inch squares.
- Work with a few squares at a time, leaving the rest in the freezer to keep firm.
- Using a fork, dip each cheesecake square into the melted chocolate, spooning chocolate over the top to cover all sides. Let any excess drip off.
- Place each chocolate-covered cheesecake bite on a wax paper-lined baking sheet to set.
7. Finish and Store:
- Let the dipped cheesecake bites stand for about 15 minutes or until the chocolate is fully set.
- Store in an airtight container in the refrigerator or freezer.
Notes:
- You can prepare the cheesecake and crust a day ahead and dip the squares in chocolate later, allowing for flexibility.
- Keep these cheesecake bites in the freezer for a quick indulgent snack whenever you need a sweet fix.
Prep Time: 20 minutes
Bake Time: 35-40 minutes
Total Time: 1 hour + freezing time
Servings: Approx. 20-25 cheesecake bites
Enjoy the perfect bite of creamy, crunchy, and chocolaty goodness with these Ghirardelli Dark Chocolate Covered Hazelnut Crisp Cheesecake Bites!