Triple Chocolate Dipped Cheesecake Bites

Triple Chocolate Dipped Cheesecake Bites

ServesAbout 30 pieces
Prep time40 minutes
Cook time40 minutes
Total time1 hours, 20 minutes
Meal type Dessert



    • 20 Oreo cookies, crushed (i use a food processor, but you can wack them in a ziplock bag too)
    • 4 tablespoons butter, melted

    Dark Chocolate Cheesecake

    • 2 packets cream cheese, room temp (Philadelphia brand, full fat version)
    • 3/4 cups granulated sugar
    • 1/3 cup milk
    • 2 eggs, room temp
    • 1/2 cup sour cream
    • 2 teaspoons vanilla extract
    • 2 tablespoons all-purpose flour
    • 2 cups bittersweet chocolate, chopped
    • 1 tablespoon instant espresso granuales
    • 1/4 cup bourbon whiskey

    Chocolate Shell

    • 1 1/2 cup semisweet chocolate, chopped finely


    Line a 9x13 baking dish with parchment paper (greasing the pan first with non-stick cooking spray to ensure the parchment sticks). Heat the oven to 350 degrees.
    Mix the cookie crumbs with the melted butter and evenly press into the baking dish. Freeze until ready to use. Melt the 2 cups of chocolate in a heat-proof bowl for 1 minute in the microwave, stopping each 20 seconds to stir. Once fully melted, add the espresso powder and set aside to cool.
    Make the cheesecake
    In a mixer with a paddle attachment, cream the cream cheese until very smooth, about 2 minutes (scraping the bowl as needed). Add the sugar and beat for an additional 2 minutes on medium speed.
    Add the milk, then add the eggs one at a time, mixing enough to just incorporate. Add in the remaining ingredients; sour cream, bourbon, vanilla, chocolate mixture, and flour and mix until smooth. (keep the chocolate bowl for future use)
    Pour the cheesecake batter into the prepared crust dish. Cook in the oven for about 40 minutes, or until the cheesecake is set and a toothpick inserted into the center comes out clean. Cool for 20 minutes then freeze for 1 hour. Remove the cheesecake from the freezer and pull out the cheesecake by lifting up on the parchment paper. Trim the edges of the cheesecake to make a perfect rectangle, then cut into small bite sized pieces.
    Dip the cheesecake bites
    Lay out a piece of parchment paper on the counter. In the chocolate bowl, add HALF of the semisweet chopped chocolate and microwave for 1 minute, stopping each 20 seconds to stir, until the chocolate is fully melted. Add remaining chocolate to the warm melted chocolate and stir vigorously until all chocolate is melted. Pop it back in the micro for an additional 5 seconds if needed (but no longer).
    Drop a piece of cheesecake into the chocolate to coat, remove it with a fork, tapping it to remove excess chocolate and place on the parchment paper. The chocolate should set up quickly since the cheesecake is cold. Store in an airtight container in the fridge for up to a week.
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