This recipe works with any variety of cheesecake and is a great way to use up and repackage leftover cheesecake. Experiment with different candy coatings and decorative toppings to make a variety of cheesecake bites.
- Thin cheesecake with graham cracker crust
- 1 lb chocolate or chocolate candy coating
1. These squares work best when the cheesecake layer is not too thick. If your cheesecake is thicker than about an inch and a half, you'll want to trim it. Cut it into strips about an inch and a half, then turn the strips on their side and cut a layer of cheesecake off the top so that the resulting cheesecake strips are 1.5 inches or thinner.
2. Cut your strips of cheesecake into squares about an inch and a half on each side. Place them on a baking sheet lined with foil or waxed paper, and refrigerate the cheesecake squares while you prepare the chocolate.
3. If you are using real chocolate, you will want to temper it for the best results. Tempering gives the chocolate a beautiful shiny finish and a lovely "snap" when you bite into it. Alternately, you can use chocolate-flavored candy coating and simply melt it in the microwave until it is liquid and smooth.
4. Once the chocolate or coating is ready, use dipping tools or a fork to completely submerge a cheesecake square in the chocolate. Take it out of the chocolate and let the excess drip back into the bowl, then replace it on the baking sheet. Repeat until all of the cheesecake squares have been dipped in chocolate.
5. To get a decorative drizzle on your squares, make a paper cone and fill it halfway with the remaining melted chocolate. Cut a tiny opening in the tip of the cone, and drizzle it back and forth quickly over the squares to make thin lines. Alternately, you can place some chocolate in a Ziploc bag and cut off the corner to make a makeshift piping bag.
6. Chocolate-Covered Cheesecake Squares can be stored in an airtight container in the refrigerator for up to a week.