Get on this right away… best and easiest dessert recipe ever. Perfect for a party or whenever your feeling a craving coming on.
- 9 graham crackers
- 4 tbs unsalted butter
- 2 (8 oz) packages cream cheese, room temp.
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbs all purpose flour
- 1/4 tsp salt
Chocolate Coating Ingredients:
- 16 oz semi sweet chocolate
- 3 tbs coconut oil
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
In a food processor, pulse the graham cracker sheets until they resemble crumbs. In a small bowl, combine the crumbs with the melted butter. Transfer mixture to the pan and pat down using the back of a spatula, until even and flat. Bake for 10 minutes. Remove pan from oven and turn down heat to 325 F.
In a large bowl, using an electric hand mixer, beat the cream cheese and sugar until fluffy – about 3 minutes. Add the sour cream, eggs, vanilla, flour and salt and beat until JUST combined – do not overmix. Transfer to the pan and evenly spread out. Bake for 30-35 minutes or until the center is set (can still jiggle a little). Allow to cool completely and then place in the freezer for atleast 3 hours or overnight. Remove from pan and allow 10 minutes to pass in order to better slice into bite sized pieces. Place pieces back into the freezer for 30 minutes prior to dunking in the chocolate.
Melt the chocolate and coconut oil on low heat in a small pot, constantly stirring, until smooth. Place wax paper on a baking sheet. Using a slotted spoon, dunk the cheesecake bites into the chocolate, allowing the excess to drip off, and then place on the baking sheet. Repeat for all the squares and place in the freezer one last time to set.. about 15 minutes.
Store leftovers in an airtight container in your fridge.
- If you want to make this dessert a bit lighter, you can cut the chocolate down to 4 oz and 1 tsp coconut oil (melted together) and just DRIZZLE the bites with chocolate. They are also delicious on their own… just saying.
- Recipe adapted from handletheheat.com