counter create hit
Img 6805

Chocolate Covered Hazelnut Cheesecake Bites

by
Pin
Share

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.
See also  Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

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!

Pin
Share