These Chocolate Covered Cheesecake Bites are the perfect easy make-ahead dessert. SO whether you’re short on time and need to make a dessert to fit into your busy schedule, or just looking for a new go-to treat that comes together quickly and easily with no hassle, this recipe is just PERFECT :)

If you enjoy this recipe, you might also enjoy some of my other cheesecake recipes like my Copycat Philadelphia Strawberry Cheesecake Bars, Churro Cheesecake Bars, Cookies and Cream Cheesecake Bars, and so much more! You can make these Cheesecake Bites with any Cheesecake recipe. For this recipe I used a delicious store bought raspberry cheesecake and churro cheesecake to make this the easiest option but you can also use a homemade recipe!

Close-up of chocolate-coated cheesecake bites with a crumbly base, topped with red berry filling and drizzled with white chocolate. They are stacked on a wooden surface, showcasing the layers and textures.

How To Make Chocolate Covered Cheesecake Bites

Slice the cheesecake: Remove the frozen cheesecakes from the freezer and let them sit at room temperature for 10 minutes. This makes slicing easier. Cut the cheesecake into 1½-inch strips, then again in the opposite direction to create bite-sized squares. I’s much easier to work with a frozen cheesecake to prevent smudging.
Chill: Place the cheesecake bites on a parchment-lined baking sheet and transfer them to the fridge while you prepare the chocolate coating.
Melt the chocolate: In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and melted.
Dip the bites: Use a fork to dip each cheesecake square into the melted chocolate, letting the excess drip off. Place back on the parchment-lined tray. Try your best to let as much excess chocolate drip back into the bowl so that the cheesecake bites don’t end up looking like they’re sitting in a chocolate puddle.
Set the chocolate: Chill the dipped bites in the fridge for 15 minutes or until the chocolate has fully set.
Optional decoration: Melt white chocolate chips and drizzle over the top for a fancy swirl! This is optional but adds such a nice touch!

How to Store Chocolate Covered Cheesecake Bites

These bites are best stored in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. Just thaw in the fridge before serving. And a Pro tip: They’re delicious straight from the freezer too! :)

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Use frozen cheesecake: This makes slicing clean and easy, and helps the bites hold their shape while dipping.
Work quickly when dipping: The colder the cheesecake bites are, the easier it is to coat them in chocolate without them softening.
Use good-quality chocolate: It makes a difference! Semi-sweet chips give you that rich flavor without overpowering the cheesecake.
Use a fork or dipping tool: This gives you cleaner edges and a smooth, even chocolate coating.

Recipe Variations

Different cheesecake flavors: Try New York-style, chocolate swirl, pumpkin, or strawberry for fun, different flavors.
Toppings: After dipping, sprinkle with crushed graham crackers, sea salt, or chopped nuts before the chocolate sets.
Drizzle colors: Use colored candy melts for holidays—orange and black for Halloween, red and green for Christmas, or pastel for Easter! These Chocolate Covered Cheesecake Bites are the perfect treat year round.
Mini cheesecake bites: Use mini muffin cheesecake bites from the store for even smaller treats perfect for a dessert tray and makes for an easy, no slicing option.