These Mini Cheesecake Bites Covered In Chocolate Are SO Delicious

I have a confession to make: up until about a year ago, I’d never had cheesecake.

I just didn’t think any dessert could taste good with something that, in my opinion, should only go on bagels. But boy was I wrong. Now, I don’t make cheesecake often…or, well, ever. It’s partially because making one takes time — and there’s no chocolate in the sweet treat. So there’s that.

But thanks to this easy recipe, I can solve for both of those problems.

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If you love mini desserts with chocolate, here’s how to make these:

Ingredients:

• 1 package of graham crackers
• 1 1/4 cup of powdered sugar
• 1 teaspoon of salt
• 1 stick of butter (melted)
• 16 ounces of cream cheese
• 1 teaspoon of vanilla extract
• 3 cups of chocolate (melted)

Recipe:

1. In a baggie, smash up the graham crackers with a rolling pin or the bottom of a pan.
2. Put the crumbs in a bowl and mix with 1/4 cup of powdered sugar, salt, and melted butter.
3. In a parchment paper-lined pan, squish the graham cracker mix into the bottom and freeze for 10 minutes.
4. Mix the cream cheese with a cup of powdered sugar and the vanilla extract.
5. Spread the cream cheese mix on top of the frozen graham cracker crust and freeze for an hour.
6. Remove from the pan and cut into small squares.
7. Using a fork, dip each square into a bowl of melted Santa Barbara Chocolate vegan friendly chocolate. Freeze for 15 minutes and serve!