Sometimes during the middle of your work day, you just need a sweet, sugary pick-me-up. If you’re anything like me, you’ve been guilty of rummaging around the office in hopes of some kindhearted soul that was spontaneously gracious enough to bring some goodies into the office to share.
While that never seems to happen nearly as often as we’d like, there’s a remedy for it - be the bringer of the goodies! I recently stumbled upon a recipe that will be a guaranteed hit in your workplace. It’s bite-sized perfection that is just sweet enough to knock any dessert craving out in an instant.
Meet your new, mid-day dessert snack BFF: Chocolate-Covered Cheesecake Bites. This scrumptiously addicting treat has a crumbly graham cracker crust topped with a pillowy and rich cheesecake topping. Wrap that all up in a chocolate casing and you have yourself the best dessert possible! Check out the recipe below to see just how easy it is to make these bites of perfection.
10 graham cracker sheets
¼ c. confectioner’s sugar
1 tsp. Kosher salt
1 stick melted butter
16 oz. cream cheese, softened
1 c. confectioner’s sugar
1 tsp. vanilla extract
3 c. chocolate chips, melted
In a plastic bag, crush the graham crackers finely with the back of a large, heavy pan. In a large bowl, combine the graham cracker crumbs, salt, and melted butter. Stir well until the mixture resembles wet sand.
Dump mixture into a parchment-lined 9x9 baking dish. Press the mixture down into to create an even layer. Place in freezer for 10 minutes.
In a separate bowl, combine cream cheese, confectioner’s sugar, and vanilla. Stir until the mixture is smooth. Spread the cream cheese mixture evenly over the frozen crust. Place back into the freezer for one hour.
Once done, transfer the frozen cheesecake onto a cutting board and peel away the parchment paper. Slice into 1-centimeter strips horizontally, and then vertically to create small squares.
In a medium bowl, microwave the chocolate in 20-second intervals, stirring in-between, until melted and smooth. Dip the cheesecake cubes into the chocolate and scrape off excess. Place on a parchment-lined tray. Freeze for 15 minutes or until the chocolate is set.