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Covered Peanut Butter Cheesecake Bites Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes
  • Yield: 15 servings

Description

These Covered Peanut Butter Cheesecake Bites are creamy, rich, and perfectly coated in smooth dark chocolate. A delightful no-bake treat combining classic peanut butter and cheesecake flavors with mini chocolate chips for added texture. Perfect for bite-sized indulgence and easy to prepare ahead for parties or satisfying snacks.

Ingredients

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 6 tbsp powdered sugar
  • 1/2 cup mini chocolate chips

Chocolate Coating

  • 8 oz dark chocolate melting wafers

Instructions

  1. Prepare the Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese, creamy peanut butter, and powdered sugar. Beat on medium-high speed for about 2 minutes, until the mixture is lighter in color and has a fluffy, lighter texture.
  2. Add Chocolate Chips: Gently fold the mini chocolate chips into the cheesecake mixture to distribute evenly without breaking them up.
  3. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for approximately 2 hours to allow the mixture to firm up for easier scooping.
  4. Form the Cheesecake Bites: Line a cutting board or baking sheet with parchment paper. Using a #40 cookie scoop, scoop portions of the chilled cheesecake mixture onto the parchment, spacing them apart.
  5. Freeze the Bites: Place the scooped cheesecake bites into the freezer for 20-25 minutes to harden, making them easier to dip in chocolate.
  6. Temper the Chocolate: Set up a double boiler by filling the bottom pot with about 1 inch of water, making sure it does not touch the upper pot or bowl. Heat the water over medium-low heat until hot but not boiling. Place the chocolate melting wafers in the upper pot or glass bowl and stir occasionally until fully melted and smooth. Remove from heat once the chocolate reaches 110°F – 115°F, ensuring it does not exceed 130°F. Let cool slightly (about 10°F cooler) before dipping.
  7. Dip the Cheesecake Bites: Using a fork, pick up each frozen cheesecake bite and dip it fully into the melted chocolate, letting excess chocolate drip off. Gently tap the fork against the side of the pot to remove extra chocolate.
  8. Set the Chocolate Coating: Place the chocolate-covered cheesecake bites back onto the parchment paper. Repeat the dipping process with all the bites.
  9. Chill to Harden: Transfer the dipped cheesecake bites to the refrigerator and chill for 5-10 minutes to allow the chocolate coating to set and harden completely before serving.

Notes

  • For best results, use room temperature cream cheese to achieve a smooth cheesecake mixture.
  • If a double boiler is unavailable, use a heat-safe glass bowl over a saucepan with hot water, ensuring the bowl does not touch the water.
  • Maintain careful temperature control when melting chocolate to avoid it seizing or burning.
  • Store any leftover cheesecake bites refrigerated in an airtight container for up to 3 days.
  • Mini chocolate chips can be substituted with finely chopped nuts or white chocolate chips for variety.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/covered-peanut-butter-cheesecake-bites-recipe/