Chocolate Covered Cheesecake Bites
Prep: 20 mins | Cook: 30 mins | Total: 50 mins. Serving: 16-20. Rated 5.0/5 from 2 reviews. Tips from the source: (1) Cooking-time tests for crack-free cheesecake - High Pressure 10 min + Natural Release: all surfaces slightly cracked; 9 min + NR: 3 of 8 slightly cracked; 7 min + NR: all surfaces smooth. (2) To stop sticking to the silicone cups, run your thumb against the rim after cooling 5 minutes. (3) Baking the crust in the oven yields a firmer, crisper crust than the freezer version. (4) Use your favorite chocolate but avoid overly sweet (e.g. milk chocolate); blend in some dark chocolate if you like.
⏱️ Prep: 20 min🍳 Cook: 30 min
Ingredients
| 6-8 | graham crackers, finely ground (90g) | |
| 3-4 tbsp | 45–60 ml | unsalted butter, melted (42g-56g) |
| pinch | sea salt | |
| 2 tsp - 1.5 tbsp | brown sugar (8.3g-19g) | |
| 1/4 cup | 60 ml | all-purpose flour, optional if blind-baking (32g) |
| 16 oz | 455 g | Philadelphia cream cheese, room temperature (454g) |
| 2 | large eggs, room temperature | |
| 2/3 cup | 160 ml | white sugar (133g) |
| 1/2 cup | 120 ml | sour cream, room temperature (120g) |
| 2 tbsp | 30 ml | cornstarch (16g) |
| 2 tsp | 10 ml | vanilla extract (10ml) |
| 2/3 - 1 lb | 300–455 g | semi-sweet chocolate bits (300g-454g) |
| 2-3 tbsp | 30–45 ml | coconut oil (~1 tbsp per 150g chocolate) |
Instructions
- Critical Tip: We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
- Before You Start: Read the tested tips to make a stunning pressure cooker cheesecake.
- Preparation: Place 16 ounces (454g) cream cheese, 2 large eggs, 1/2 cup (120g) sour cream on the counter-top to reach room temperature. Then melt the 3-4 tablespoons (42g-56g) unsalted butter. Pro Tip: this is critical for success, so make sure all the above ingredients are at room temperature before you start; otherwise you may end up with a lumpy fluff top. Don't skip this step!
- Make the Cheesecake Crust: Finely grind the graham crackers in a food processor, or place them in a Ziploc bag and roll with a rolling pin. In a small bowl, mix the ground graham crackers, a pinch of sea salt, and 2 tsp (8.3g) to 1.5 tbsp (19g) brown sugar with a fork. Mix in 1/4 cup (32g) all-purpose flour if you are blind-baking the crust. Mix in roughly 3-4 tbsp (42g-56g) unsalted butter until the mixture sticks together. Place about 1 tbsp of graham cracker crumbs into each silicone baking cup and gently press down with a spoon to form an even layer. Place the baking cups in the freezer while making the cheesecake mixture (skip if baking the crust in the oven).
- Optional - Blind-Bake the Crust: Place the baking cups in a 325°F oven for 12-15 minutes.
- Make the Cheesecake Mixture: Mix 2 tbsp (16g) cornstarch, a pinch of sea salt, and 2/3 cup (133g) white sugar together. In a medium bowl, beat the cream cheese on low speed with a hand mixer until creamy. Add half of the sugar mixture and beat on low until incorporated, scraping down the sides and beaters with a silicone spatula each time. Add the remaining sugar mixture and beat until incorporated. Add 1/2 cup (120g) sour cream and 2 tsp (10ml) vanilla extract and beat on low until incorporated. Blend in the two eggs on low, one at a time, mixing well after each; try not to overmix. Scrape down and fold a few times to fully incorporate. Fill the baking cups 2/3 full with the mixture.
- For a Smooth Surface: Tap the baking cups against the counter a few times to let air bubbles rise; burst them with a toothpick and tap again until no bubbles rise.
- Pressure Cook: Pour 1 cup (250ml) of cold tap water into the Instant Pot. Place the baking cups on a trivet that doesn't touch the water. Close the lid and pressure cook at High Pressure for 7 minutes with Full Natural Release (about 7 minutes). Open the lid carefully.
- Cool: Remove the baking cups and place on a wire rack. After a few minutes, carefully run your thumb against the rim to keep the cheesecake from sticking.
- Chill: Once completely cooled, loosely cover the cups with aluminum foil and refrigerate at least 4-6 hours.
- Melt the Chocolate (two methods): Easier Double-Boiler Method - fill a saucepan half full with water, bring to a boil, reduce to medium, place 2/3 pound (300g) chocolate and about 2 tbsp coconut oil in a bowl that fits over the pan, and gently melt, stirring until smooth. Alternative Method - place the chocolate and about 2 tbsp coconut oil in a small saucepan and melt over the lowest heat, moving on and off the heat to control temperature, stirring until smooth.
- Cover with Chocolate: Remove the cheesecake bites from the cups, dip into the melted chocolate, smooth with a fork, and place on a parchment-lined tray. Freeze for 15 minutes before serving - don't leave them too long or they will freeze.
- Serve: Remove from the freezer and serve immediately. Enjoy!