Cottage Cheese Chocolate Covered Cheesecake Bites
These bite-sized treats offer the perfect rich indulgence for any gathering. They are simple to share and guaranteed to delight your guests.
Ingredients
For the Crust
- 1 cup Graham Cracker Crumbs
- 3 tbsp Unsalted Butter, Melted
- 1 tbsp Granulated Sugar
For the Cheesecake
- 2 cups Full Fat Cottage Cheese, Room Temperature
- 8 oz Cream Cheese, Softened
- 1/2 cup Granulated Sugar
- 1 tbsp Cornstarch
- 1 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- 2 Large Eggs, Room Temperature
For the Chocolate Coating
- 10 oz Semisweet Chocolate, Chopped
- 1 tbsp Coconut Oil
- 1/2 tsp Flaky Sea Salt
Equipment
- food processor
- 8x8-inch baking pan
Instructions
- Preheat the oven to 325°F, place a pan of hot water on the lower rack and line an 8x8-inch baking pan with parchment, leaving an overhang on two sides. Mix the graham cracker crumbs, sugar and melted butter and press firmly into the pan.
- Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky.
- Add the cream cheese, sugar, cornstarch, vanilla and salt and blend until smooth. Add the eggs, pulse just until combined and pour the batter over the crust.
- Bake on the middle rack for 35 to 40 minutes, until the edges are set and the center barely wobbles. Cool completely in the pan.
- Refrigerate for 3 hours, then freeze for 1 to 2 hours until very firm. Lift the cheesecake out using the parchment and cut it into 25 squares.
- Melt the chocolate with the coconut oil in the microwave in 30-second bursts, stirring between each, until smooth. Line a tray with parchment.
- Dip each frozen square into the chocolate with a fork, tap off the excess and place on the tray. Sprinkle with a few flakes of sea salt, chill until the chocolate is set and store in the refrigerator.
Nutrition
Serving: 1servingCalories: 174kcalCarbohydrates: 17gProtein: 4gFat: 10g