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Ingredients

for 30 bites

  • 10 sheets graham cracker sheet
  • ¼ cup
    confectioners sugar (30 g)
  • 1 teaspoon
    kosher salt
  • 1 stick butter, melted
  • 16 oz
    cream cheese, softened (450 g)
  • 1 cup
    confectioners sugar (120 g)
  • 1 teaspoon
    vanilla extract
  • 3 cups
    chocolate chips, melted (525 g)
    Calories 146
    Fat 11g
    Carbs 11g
    Fiber 1g
    Sugar 8g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
  2. In a large bowl, combine graham crackers, ¼ cup (30g) confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
  3. Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
  4. Freeze for 10 minutes.
  5. In a separate bowl, combine cream cheese, 1 cup (160g) confectioner’s sugar, and vanilla, stirring until smooth.
  6. Spread the cream cheese mixture evenly on top of the graham cracker crust.
  7. Freeze for one hour.
  8. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
  9. In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
  10. Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
  11. Freeze for 15 minutes, then serve!
  12. Enjoy!
 

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