Ingredients:

  • 1 ¼ cups crushed Digestive Biscuits or Graham Crackers
  • 2 Tbsp melted Unsalted Butter
  • 8 oz block Full-Fat Cream Cheese, softened to room temperature
  • ½ cup sifted Powdered Sugar
  • 1 Tbsp cold Heavy Cream
  • 1 tsp Vanilla Extract
  • ⅛ tsp Fine Sea Salt
  • 10 oz High-Quality Chocolate (70% Cacao recommended), finely chopped or wafers
  • 1 tsp Coconut Oil (optional)
  • Toppings (sprinkles, cocoa powder) for decoration

Instructions:

  1. Prepare the Crust: Crush the Digestive biscuits (or graham crackers) finely. Combine the crushed biscuits and the melted butter thoroughly.
  2. Make the Filling: In a stand mixer bowl, beat the room-temperature cream cheese until completely smooth, about 1 minute. Scrape down the sides of the bowl.
  3. Combine Ingredients: Gradually add the sifted powdered sugar, vanilla extract, heavy cream, and salt. Mix on medium-low speed until just combined and smooth. Do not overmix.
  4. Integrate the Base: Add half of the prepared biscuit crust mixture to the cream cheese filling. Mix gently until uniformly incorporated.
  5. Initial Chill: Scrape the mixture into a bowl, cover tightly with plastic wrap, and chill for 60 minutes. The mixture must be firm enough to roll.
  6. Portion the Bites: Using a small cookie scoop (1 or 1.5 inch), portion the chilled cheesecake mixture onto a baking sheet lined with parchment paper.
  7. Roll Smoothly: Lightly dampen your hands to prevent sticking and quickly roll each portion into a smooth ball.
  8. Final Chill: Return the rolled cheesecake balls to the freezer or refrigerator for at least 60 minutes. They must be very firm before dipping.
  9. Melt the Chocolate: Set up a double boiler. Place the chopped chocolate/wafers in the top bowl. Gently heat until the chocolate is 80% melted. Remove from heat and stir until completely smooth, then stir in the coconut oil (if using).
  10. Dip the Bites: Working quickly with a dipping fork or two standard forks, dip one chilled cheesecake ball completely into the melted chocolate. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off. Keep the remaining bites chilled while dipping.
  11. Set and Decorate: Place the coated truffle back onto the parchment paper. Decorate immediately (with sprinkles or cocoa powder) before the chocolate sets.
  12. Final Set and Storage: Allow the chocolate coating to fully harden. Store the finished Chocolate Covered Cheesecake Bites in an airtight container in the refrigerator.