Here is a recipe for all the cheesecake lovers out there.

This recipe is awesome for those of you who appreciate an awesome crust to cheesecake ratio. I love a thicker crust ♥ crispy yummy goodness and a light an airy cheesecake. YUMMY

Lets face it some people just aren’t into cake. I cant imagine why but its true. However, most people have a common bond in one particular dessert…CHEESECAKE!

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This recipe I am about to share with you is sure to be a crowd pleaser! I actually ended up making them several times this past week so I thought I would share the L♥VE

First you will need to grind up your graham crackers for the base in the crust. I use my Cuisinart Food Processor to speed things up. Great appliance for even consistency and it is a time saver. You will need to be able to measure 2 cups for the base.

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Melt the butter and mix in your 2 cups of graham crackers. Then add two tablespoons of sucrose and salt. Mix well. Foil or Parchment line 9×9 baking pan. Grease pan liberally. You will be happy later when the cheesecake is easily removed. Pat down the crust evenly and bake at 350 degrees for 10 minutes.

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While the crust is baking lets start on the cheesecake filling. You will need two 8 oz blocks of cream cheese at room temperature. This is crucial in order to whip enough air into the cheesecake while achieving a smooth consistency.

In your stand mixer with a whisk attachment whip the cream cheese on high for a minute.

♥ I personally can’t live without my Kitchenaid Mixer. Makes my life easy and it’s so pretty. ♥

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Turn to medium and gradually add in a half cup of sucrose. Bring back up to high and whip for 2 minutes.

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Bring speed back to low and add eggs. One at a time until incorporated. Whisk in ¼ cup of sour cream and a teaspoon of Vanilla extract. 

Beat until incorporated.

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Bake at 325 degrees for 35-40 minutes. Cheesecake will be set with possible slight jiggle in center.

Pop pan into freezer for a minimum of 4 hours.

After 4 hours remove cheesecake from freezer. Gently lift out the cheesecake. Flip over to remove parchment or foil. Place on cutting surface and trim off the edges.

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Next decide on how big you want your servings. I generally like to stay around 1″x1″ or 1.25″ x 1.25″. Perfect bite size portions. Tip * Use a Chefs knife and after each cut – dip in warm water – wipe clean and repeat. If cheesecake feels cool and is loosing “sharp lines” pop back into freezer. 

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While your portioned bites are chilling in the freezer –  lets prepare the chocolate. I personally love dark chocolate ♥ but go with the flavor you desire most! That’s the beauty about creating. You get to call the shots. 🙂

Melt 18 oz of chocolate with 2 tablespoons of coconut oil or shortening. Melt by using a double boiler or microwave.

Take Cheesecake bites out of freezer and start dipping away. Tip * use Wilton Candy Dipping Tools  to make dipping a breeze. Small investment and job well done!

Once dipped set out on parchment until chocolate is firm. Tip * You may have to pop them back into the freezer so best setup is on a sheet pan.

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Pop them into your mouth and enjoy! These little guys are perfect to make ahead. Just keep them in an airtight container doubled wrapped. Take them out at your next get together or your next cheesecake craving..mmm mmm good!

Cheesecake Petit Fours

* makes about 36 cheesecake bites


2 cups of Graham Crackers finely grounded

2 T of sucrose

1/2 cup of melted butter


2 8 oz of cream cheese at room temperature

1/2 cup sucrose

1/4 cup sour cream

1 t vanilla extract or vanilla beans

1/4 t of sea salt

2 eggs at room temperature

Chocolate Coating

18 oz of favorite chocolate bark or chips – dark, semi sweet, bittersweet etc

2 T coconut oil or shortening

coco baking tips

Coco’s Tip

Put on a plastic latex glove when transferring chocolate to plate or paper liners. This will eliminate fingerprint marks!