Cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. SO good!
If you ever want to impress with a lovely edible hostess gift, try something in miniature. There’s just something about taking an otherwise ordinary, classic cheesecake, slicing it into 1-inch squares, and dipping them in chocolate. I promise you these will be the first treat to go at a party!
When you find out the subject of my next cookbook (and the amazing giveaways you’ll receive if you preorder—details coming!), you’ll understand why I’ve had all things miniature on the brain.
For the crust
- 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)
- 5 tablespoons (70 g) unsalted butter, melted and cooled
For the filling
- 2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature
- 3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)
- 1/8 teaspoon kosher salt
- 2 tablespoons (18 g) cornstarch (or try arrowroot)
- 2 eggs (100 g, weighed out of shell) at room temperature
- 1 teaspoon pure vanilla extract
For the chocolate coating
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)
- Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.
- Prepare the crust. In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.
- Prepare the filling. In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable. Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).
You can find complete recipes of this Cheesecake Bitese in glutenfreeonashoestring.com