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Creamy cheesecake bites dipped in chocolate and topped with candy hearts—these mini squares are the perfect Valentine’s Day treat to share or gift!
For the Crust:
1 cup graham cracker crumbs
1/4 cup pecans, chopped
1/4 cup butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs
1/2 tsp vanilla extract
For the Coating & Topping:
24 oz semi-sweet chocolate chips
3 tbsp shortening
Candy hearts (for decoration)
Prepare the Pan:
Line a 9-inch square baking pan with foil and spray lightly with cooking spray.
Make the Crust:
In a small bowl, mix graham cracker crumbs, chopped pecans, and melted butter. Press evenly into the bottom of the prepared pan.
Mix the Filling:
In a medium bowl, beat cream cheese, sugar, sour cream, eggs, and vanilla extract until smooth.
Bake:
Spread the cheesecake filling over the crust. Bake in a preheated oven at 325°F (163°C) for about 35 minutes, or until the center is just set. Cool completely.
Freeze:
Once cooled, place the pan in the freezer for at least 4 hours or overnight.
Cut into Squares:
Remove from pan and use a sharp knife to cut into small squares.
Dip in Chocolate:
Melt chocolate chips with shortening in a microwave-safe bowl, stirring until smooth. Using a toothpick, dip each cheesecake square into the melted chocolate, coating evenly.
Decorate:
Place dipped squares on parchment paper. While still wet, top with a candy heart.
Chill Until Serving:
Store in the refrigerator (or freezer for longer storage) until ready to serve.
Use a hot knife to make clean cuts through the cheesecake.
Try using white chocolate or pink candy melts for a Valentine’s Day twist.
Best served chilled or slightly thawed from frozen.
Find it online: https://elladishes.com/valentines-mini-cheesecake-squares/