Chocolate Covered Peanut Butter Cheesecake Bites
Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth melted chocolate.
Chocolate Covered Peanut Butter Cheesecake Bites make a wonderful Valentine’s Day treat. Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth melted chocolate.
Table of contents
Peanut butter and chocolate is probably the best sweet flavor combination, I actually don’t know anyone who doesn’t love it. That’s why these cheesecake bites will most people very happy! They will make you very happy too because:
- it’s a no bake treat and there are only four ingredients.
- it it only takes about 30 minutes to make at all, most of them time is spend chilling in the refrigerator. So majority of the total recipe time, is meant for cooling and freezing.
- this is a one-bite dessert and it’s absolutely perfect for special occasions, like Valentine’s day.
- tempering chocolate may sound scary and complicated, but it’s really just warming/melting the chocolate and cooling it a bit. That easy!
- crunchy chocolate shell and smooth and velvety cheesecake filling makes of an amazing bite!
How To Make Cheesecake Bites
- Beat cream cheese, peanut butter, and powdered sugar in a mixing bowl for about 2 minutes (until the consistently is lighter in color and lighter in texture).
- Fold in mini chocolate chips.
- Cover the mixing bowl and refrigerate for about two hours.
- Scoop the cheesecake mixture with a cookie scoop (#40) onto the parchment paper covered baking sheet.
- Pop them in the freezer for about 20-25 minutes to harden.
- Fill the bottom pot with about 1 inch of water, make sure the water will not be touching the top pot (or the glass bowl).
- Heat up the water over medium-low heat. Water should be hot but not boiling!
- Add chocolate wafers and let them melt, stirring from time to time. Once chocolate is melted, turn off the heat and take the top pot off. (Note: chocolate should be between 110℉-115℉ when melted. Do NOT exceed 130℉.)
- Let the chocolate cool down for a couple of minutes (about 15℉ lower.)
- Using a fork to pick up the cheesecake bite and dip it into the chocolate. Shake off excess chocolate.
- Place the chocolate covered cheesecake bites back onto the parchment paper to set.
- Set the finished cheesecake bites into the refrigerator for 5-10 minutes to set and harden.
Storing Recommendation
- Make sure to store these cheesecake bites in the refrigerator, in a air-tight food storage container.
- They should be good for about 3 days.
Can I Freeze These No-Bake Cheesecake Bites?
- Note that no-bake cheesecake does NOT freeze well. While you can technically freeze it, the texture will be quite off due to ice crystals forming.
- If you do decide to freeze them, freeze for 2 hours on a cutting board first and then wrap each individual one in food wrap air-tight and then place them into a freezer zip-top bag or a freeze food storage container.
Some More Dessert Treats to Try
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Chocolate Covered Peanut Butter Cheesecake Bites
Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth melted chocolate.
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Rate
Servings: 15 makes 15
Calories: 237kcal
Ingredients
- 8 oz cream cheese
- 1/2 cup creamy peanut butter
- 6 tbsp powdered sugar
- 1/2 cup mini chocolate chips
- 8 oz dark chocolate melting wafers
Instructions
Cheesecake Mixture:
- Combine cream cheese, peanut butter, and powdered sugar in a mixing bowl and beat on medium-high speed for about 2 minutes (until the consistently is lighter in color and lighter in texture).
- Fold in mini chocolate chips into the cheesecake mixture
- Cover the mixing bowl and refrigerate for about two hours.
- Cover a cutting board (or a baking sheet) with parchment paper. Scoop the cheesecake dough with a cookie scoop (#40) onto the parchment paper (make sure to leave a some space in between).
- Pop them in the freezer for about 20-25 minutes to harden.
Tempering Chocolate:
- Note that it's easiest to melt chocolate in the double boiler but if you don't have one, you can set a glass bowl over a small pot. (Just make sure it fits well, not too low and not too high.)
- Fill the bottom pot with about 1 inch of water, make sure the water will not be touching the top pot (or the glass bowl).
- Heat up the water over medium-low heat. Water should be hot but not boiling!
- Add chocolate wafers and let them melt, stirring from time to time. Once chocolate is melted, turn off the heat and take the top pot off. (Note: chocolate should be between 110℉-115℉ when melted. Do NOT exceed 130℉.)
- Let the chocolate cool down for a couple of minutes (about 10℉ lower.) Now it's ready to dip!
Dipping Cheesecake Bites:
- One at a time, dip cold cheesecake bites into melted chocolate: using a fork pick up the cheesecake bite and dip it into the chocolate. Let the excess chocolate drop of and gently tap the fork on the sire of the pot if needed.
- Place the chocolate covered cheesecake bites back onto the parchment paper to set. Repeat with the rest of the cheesecake bites.
- Set the finished cheesecake bites into the refrigerator for 5-10 minutes to set and harden.
Notes
- Storing: Make sure to store these cheesecake bites in the refrigerator, in a air-tight food storage container. They should be good for about 3 days.
Nutrition
Calories: 237kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 177mg | Fiber: 2g | Sugar: 12g | Vitamin A: 222IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
Originally published on Will Cook For Smiles in January 2014.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Oh these look so good. I’d probably eat that whole plateful if I sat down and tried to only eat one!
Thank you so much, Julie!
Yummm!! Those look amazing!
Thank you so much, Tonia!
Oh my goodness. I want these. Found you through Painted Apron. I am adding the ingredients to my errand list for all the makings for my 13 yr old who has decided she wants to learn to make candy and other kinds of goodies. Looking forward to doing it with her! Come see me sometime at bushel and a pickle.com
Thank you, Linda! I hope you both love it 🙂
These look heavenly; will make them soon. Also, a huge “Thank You” for the absolutely amazing Tiramisu Poke Cake Recipe! Don’t tell my wonderful Italian friends, but I like your recipe even more than the traditional lady fingers version of this dessert! You’re incredible, the recipes and photos you post are too good to resist, and the updates about your little man are priceless! Thank you, thank you, thank you!!!
This is such a sweet comment, Vicki! Thank you so much!!
I love your site and love your recipes. I hope you can help me….I have no problem printing the recipes but I cannot for the life of me figure out how to get the photo printed with the recipe!!!!! Call me computer illiterate but I am so frustrated over this little glitch. Thank you!
Hmmm, when I click the “print” button above (right corner) the recipe, the photo shows up for me. It’s small but it’s there. I wonder it there is a print setting you you have turned on? May be it’s the browser you use?
I’m honestly not sure about that one.
Ditto Here…..NO PIC
Just “right click” with your mouse over any of the pictures (not the small one with recipe print out); select “copy” and then “paste” or “Paste Special” under your Edit icon…at least that’s how it’s done on my computer. If the picture is too large on your recipe, just click on the picture and small (4) tabs will appear around picture; grab one of the tabs at top or bottom and drag downward or upward and the picture will get smaller; same goes for the tabs on the sides. Just experiment and you will get the hang of it.
These look so delicious, Lyuba! I don’t think I would be able to stop eating these. 🙂
Thank you, Marcie 🙂
my heart is racing, Lyuba! I don’t just WANT these for my 50th birthday tomorrow… I NEED them! 😀
Happy birthday, Becca!!! I wish I could get them to you!
Yum!
Thank you!
Wow!! Do those ever look good. I don’t think I could stop at one. Those would have to be made when I had gazillions of people around so they could eat them first. Great Recipe! And as always, your photos are terrific!
It’s really hard to stop at one 🙂
Thank you, Marisa!
These are wonderful looking! Thank you for linking up at Tasty Tuesdays! I am SO glad you joined the party! Your post has been pinned to my Recipes from Tasty Tuesday board. I can’t wait to see what you link up next week!
Have a terrific weekend!
Cathy
APeekIntoMyParadise.com
#TastyTuesdays
Thank you, Cathy!
Oh my, these look so good! Peanut butter cheesecake in bite sized form has my name written all over it. Beautiful pictures, too! Working with frozen truffles is no easy feat. Looks delicious!
Thank you, Mary!
I know this is probably a REALLY dumb question so let me apologize in advance. Why can you not use chocolate chips for melting rather than the melting chips.
Hi Marilyn! Melting chips have a different consistency and they melt much easier and smoother than chocolate chips. Chocolate chips are also more finicky when it comes to melting, they tent to burn or harden easily if you overheat them.
Thank you so much for the info!