Chocolate Covered Cheesecake Squares Recipe #107086
Mini cheesecake squares with graham cracker crusts coated in chocolate. Mmmmm!
by Sorella
6 hours | 1 hour prep
SERVES 48
CRUST
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans
- 1/4 cup butter, melted
FILLING
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon orange zest
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 2 eggs
COATING
- 24 ounces semisweet chocolate, chopped
- 3 tablespoons shortening
- 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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5 stars