Chocolate Covered Cherry Cheesecake Bites

To me cheesecake is like heaven on a plate, but a whole cheesecake would never get eaten in our house because it is just the two of us. OK well never is a strong word, it would get eaten, but with all of the other goodies I am eating this time of year, I figured these little bites would be the better option. There is gingersnap crust, creamy cheesecake filling, and sweet cherries all coated in decadent dark chocolate. Pure bliss.

Chocolate Covered Cherry Cheesecake Bites Recipe

Makes 20 - 30


  • 2 cups gingersnap cookies, crushed
  • 1 tablespoon of butter melted
  • 2 (8oz) packages of cream cheese
  • 1/3 cup sugar
  • 1/3 cup sour cream
  • 1 teaspoon of vanilla
  • 2 eggs
  • 1 can of cherry filling
  • 12oz bittersweet chocolate chips ( I chose bittersweet because I really like dark chocolate but you can use semi sweet if you prefer)
  • 1/3 cup shortening



Preheat oven to 400 degrees.


Line a 8"x8" glass pan with foil, be sure to cover the sides, you are going to use this to lift the cheesecake out of the pan.


Combine the melted butter and gingersnap crumbs and press into the bottom of the pan. Cook for 10 minutes. Remove and set aside.


While your crust is cooking, in a medium bowl combine all of the ingredients for the cheesecake filling. Mix until creamy and smooth. Pour into the crust. Bake for 40 minutes or until the center is set.


Remove from the oven and set on a cooling rack for 40 minutes.


Put the cheesecake in the refrigerator for 2 more hours. Remove and spread the cherries on top. Now put the cheesecake in the freezer for 1 1/2 to 2 hours. Remove and slice into approximately 40 pieces.


You can make your chocolate sauce right before you pull the cheesecake out of the freezer. To make the chocolate sauce, melt the shortening and chocolate in a small sauce pan. Once melted remove from heat.


Using a fork gently poke the cheesecake bites and dip them in the chocolate, using a spoon to make sure they get completely coated. Set them on a cooling rack with wax paper underneath to catch the chocolate. You may want to spoon some over the top to cover your fork marks. Refrigerate for 15-20 minutes.


A couple of notes about these: First, they can get really messy when you are making them, I actually dropped a few in my chocolate sauce but don't let that discourage you! They are worth all of the work trust me. Second, they are not going to look perfectly smooth when you are done with them. But really who cares? Its chocolate covered cheesecake! Beautiful, sinful, luscious cheesecake. Enjoy!

Leave a Comment

  • Reply
    January 6, 2011 at 8:00 pm

    OMG. These look absolutely amazing!

  • Reply
    November 13, 2009 at 2:13 pm

    These have just been put on my ‘to make’ list. The size is perfect for a decadent treat! Also, love your blog, it’s professional yet down to earth & real!

    • Reply
      November 15, 2009 at 6:11 pm

      I hope you enjoy them Kacey! And thank you for the nice comments about the blog :)

  • Reply
    godzilla complex
    October 15, 2009 at 10:54 pm

    oh dear god yes

  • Reply
    October 12, 2009 at 9:30 am

    Sounds delicious, but then again how does one go wrong with dark chocolate and cheesecake?! However, as per husband’s preference, I will substitute blueberry for the cherry topping. Also, I think that making a ganache with heavy cream as opposed to the shortening would be better. Just something very unappetizing about the though of melted Crisco in my chocolate, lol!!

  • Reply
    April 19, 2009 at 2:37 am

    Made these on Friday – utterly lush! I had so much fun making them. I took a few photos of my end result – not as pretty as yours but they tasted nice!

    • Reply
      April 19, 2009 at 9:07 am

      Just checked out your site and your cheesecake bites look great! Even though I had cherry pie filling, I still had some temperamental cherries that would fall off when I was dunking them in the chocolate too which made some of mine messy but they still tasted delicious. Glad to hear that you enjoyed them! :)

  • Reply
    February 14, 2009 at 9:48 am

    Wow, those sound great. what a wonderful idea!

  • Reply
    February 13, 2009 at 9:51 am

    Oh my gosh! Sarah thank you so much for noticing the error, yes there are suppose to be 2 eggs. I apologize!

    I also wanted to say thank you to everyone who has commented! These are really good and I hope, now that the recipe is right, those of you that try them, will really enjoy them.

  • Reply
    February 13, 2009 at 9:08 am

    Does the cheesecake need egg? The recipe confused me because it said “pour” filling over crust, and as written it is very thick and would even be diffucult to spread over the crust as it is mostly just cream cheese…. trying to make them and just wondered.

  • Reply
    February 12, 2009 at 10:10 am

    Wow, those look amazing! I’m going to have to try these out. I haven’t made cheesecake of any kind in ages :)

  • Reply
    February 12, 2009 at 10:05 am

    Saw you on FG, what a fantastic idea. I love “bite-sized” things (because you can eat more, right?!) They’re super cute too. Love it!

  • Reply
    Zoë François
    February 12, 2009 at 9:40 am

    No need to say more, your picture said it all!!! Fabulous!

  • Reply
    February 12, 2009 at 9:05 am

    They look decadent……..YUM! Love that the tips you gave at the end especially that you are giving it to us “straight”! Makes me feel better when I’m making a mess & things are so perfect though yours look pretty darn close to perfection.

  • Reply
    February 12, 2009 at 8:07 am

    I adore cheesecakes..this would be a perfect bite!

  • Reply
    Cathy - wheresmydamnanswer
    February 12, 2009 at 8:04 am

    WOW you are right you need not say anymore – The name and the photo speaks for themselves!!! YUM

  • Reply
    Veggie Wedgie
    February 12, 2009 at 7:20 am

    Oh wow, very impressive!!Sounds great!

  • Reply
    February 12, 2009 at 5:12 am

    Yum! I am going to make these for a baby shower tomorrow….and keep a few just for me!