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Chocolate Covered Hazelnut Cheesecake Bites

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  Grandma’s Chocolate Pie

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!