Happy (early) Valentine’s Day, everyone! The HH and I have a special celebration planned, which I’ll share in a day or two. In the meantime, here are these ridiculously decadent, luxurious Chocolate Covered Cheesecake Bites. After all, what’s guaranteed to melt your sweetie’s heart if not chocolate?
These indulgent-tasting bites are based on a favorite product around here for frozen mini cheesecakes. Of course, since I can’t eat those in any case, I determined to re-create them on my own. I was thrilled with the result. I have no doubt that your sweetie will be, too!
Chocolate Covered Cheesecake Nuggets
These delectable bites are perfect for a special occasion, but they’re great to have on hand for regular afternoon treats, too.
Chocolate For the Cheesecake Filling:
1 heaping cup (160 g) raw cashews
2 tablespoons (30 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) coconut sugar (or agave nectar)
10 to 20 drops plain or vanilla pure stevia liquid, to taste (or use more sugar)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) lemon extract, optional
¼ cup (60 ml) plain or vanilla dairy-free milk beverage
1 teaspoon (5 ml) whole chia seeds, ground in a coffee grinder to a fine powder (about 2 teaspoons/10 ml powder)
½ teaspoon (2.5 ml) lemon zest
For the Chocolate Coating:
6 ounces (1 cup or 240 ml) sugar-free chocolate chips
1 tsp (5 ml) organic coconut oil
Make the cheesecake filling: Place the cashews in a bowl and cover with boiling water. Allow to sit for 30 minutes to an hour, then drain and rinse (or, if you have time, soak in room-temperature water for 6 to 12 hours, then drain and rinse).
Line a small square container (about 2 cup/480 ml capacity) with plastic wrap, or set out a dozen silicone mini muffin cups.
Place the cashews and remaining cheesecake ingredients in a blender or food processor and blend until perfectly smooth. Transfer the mixture to the container or distribute evenly among the muffin cups.
If using the single container, freeze until just firm (about 3 to 4 hours), then invert onto a cutting board, peel off the plastic, and cut into 9 cubes. Return to the freezer until perfectly hard.
Meanwhile, make the chocolate coating: In a small, heavy-bottomed pot over lowest possible heat, melt the chips and the coconut oil until smooth. Remove from heat.
Assemble the cheesecake bites: Using the frozen cheesecake cubes (one at a time), dip the bottom of one cube into the chocolate mixture to coat. Then place the cube on the tines of a fork (closer to the tip than to the handle) and hold the fork over the bowl. Using a spoon, spoon more chocolate mixture over the cube so that it coats the top and sides of the cube; be sure to cover all of the “cheesecake” filling. Gently tap the handle of the fork against the bowl to allow any excess chocolate to drip back into the bowl, then gently push the cube off the fork onto a clean plastic cutting board or plate covered with plastic wrap. The coating should begin to firm up fairly quickly.
Repeat until all the cubes are covered. If you have leftover chocolate, drizzle it in a decorative way over the tops of the cubes.
Place in the refrigerator until the coating is firm and the cheesecake filling is defrosted, at least 1 hour, then remove from the board or plate and enjoy. Makes 9 cheesecake bites. Store, covered, in the refrigerator up to 4 days.
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
These cheesecake bites look divine! What a great idea for valentines day, the indulgence of a cheesecake plus chocolate all in one little bite! I may make some with carob chocolate instead, but they sound delicious. Thanks for sharing this.
Teenie Foodie
I’m sure they’d work with carob, too–I’ve got unsweetened chips at home and used those as well, and they were great! 🙂
A perfect treat for Valentines Day!
Oh my yum! 🙂 These look beyond amazing! Love the little hearts on them too! Quick questions: I just found out that my body doesn’t do well with cashews or coconut (Which is a huge bummer for me!). Do you think I could sub another nut here? Like macadamia’s maybe or almonds and still get that creaminess? Also, what could I sub for the coconut oil? And what chocolate do you suggest since bakers is too bitter? 🙂 Thanks Ricki! 🙂
Thanks, Ariana! Not sure about making these with so many subs–you might end up with a different dessert altogether (though it could be very nice, I’m sure!). Almonds work well, but don’t come out quite as creamy. I’ve seen recipes for macadamia “cream cheese” but have never tried them–then again, you could use any “cheesecake” filling you like in these and it would still work. The only sub I know for coconut oil is butter or vegan margarine, so if you are okay with either of those, I guess you could try them. And my favorite unsweetened chocolate is Cocoa Camino (I think I mentioned this in the recipe–unless it’s been removed?). I tend to use that all the time, but I’ve also heard that Ghirardelli is good. 🙂
Hi! I just found your blog and…everything looks so good. I’m adding these to my to try tab which is quickly filling up as I look through your recipes!
I wanted to butt in and add to this thread to say: cocoa butter will sub for coconut oil and so will palm oil, which you can find commercially as spectrum brand organic shortening.
Also, I forgot to say, I routinely make macadamia nut cheeses and cashew cheeses. Cashew cheeses are sweeter and macadamia cheeses are “butterier,” imo.
beautiful little valentine chocolates – will look forward to hearing about how you celebrated! I had hoped you might say on your post that this chocolate is the way to your sweetie’s heart without destroying it 🙂
Those looks SO good and I am really happy that they are also soy free! I have definitely bookmarked them and I’m going to make them hopefully soon!