Dipped Cheesecake Squares

In my opinion, bite-size versions of foods are always better than the real thing. I prefer baby carrots to full size ones and would choose a cupcake over a slice any day. Mini desserts are great because you try a few varieties without feeling too guilty. Besides, they're just plain cute, which is quite an important characteristic to hold as a dessert, I would say.

So while it may be difficult to commit to a whole slice of cheesecake, good luck saying no to a little bite-size chunk covered in chocolate. Besides, you don't need any utensils. And the fewer dishes I need to do, the better.


I actually 'made' these by cutting up some leftover cheesecake from my sister's birthday (I too, am shocked that 'leftover' and 'cheesecake' was just used in the same sentence, but the birthday girl greatly overestimated her cake devouring abilities) but I have included a recipe below if you're making these from scratch. It is adapted from one on the AllYou website.


Off to the freezer to grab another one. . .

Dipped Cheesecake Squares
Yield: 64 squares


Crust:

• 1 1/4 cups graham cracker crumbs 
• 1/2 teaspoon ground cinnamon 
• 1/4 cup melted margarine 

Filling:

• 3 (8 oz.) packages cream cheese, softened 
• 3/4 cup sugar 
• 1/3 cup sour cream (I used plain yogurt instead)
• 1.5 teaspoons vanilla extract 
• 3 large eggs 

Coating:

• 4 cups chocolate chips or moulding wafers (I used Merckens dark)
• 4 tablespoons vegetable oil

1. Preheat oven to 475°F. Place a large pan (The type you cook your turkey in works well) filled with 1/2" water in oven. 
2. Flip over an 9" square pan and wrap it in aluminum foil, flip the pan back over and place your formed foil so that it lines the pan and grease.
3. Make crust: Mix graham cracker crumbs and cinnamon, then melted margarine. Press crust onto bottom of the pan and stick in the freezer.
4. Make filling: Using a mixer, blend cream cheese, sugar, sour cream and vanilla until smooth and creamy.  Whisk eggs in a separate bowl; add to cream cheese mixture. Blend just until eggs are mixed in. 
5. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; then reduce temperature to 350°F and bake until top of cheesecake turns golden, 40-50 minutes. 
6. Remove cake to a wire rack to cool completely. 
7. Cut the cake into 64 squares and freeze for at least 1 hour(alternatively, you could probably freeze, then cut)

Dipping:

1. Melt 1/4 of the chocolate in a double boiler (I used a metal mixing bowl over a pot, make sure the water doesn't touch the bowl) and add 1 tablespoon of oil.
2. Hold a cheesecake square over the chocolate with a fork and spoon chocolate over it until completely covered. Allow to set on wax paper and return to freezer.
3. Repeat with remaining chocolate and squares, working with a few at a time so they stay frozen.
4. Serve frozen.