Chocolate Covered Peanut Butter Cheesecake Bites

4.64 from 11 votes

Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth melted chocolate.

Prep Time30

Freeze and Cool Time:2 45

Total Time3 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: makes 15

Calories: 237kcal

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.

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!

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.

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.