Sometimes you just don’t know if you want a dessert or a piece of candy. Chocolate covered cherry cheesecake bites are a little bit of both!
For this recipe you can start with a frozen cheesecake, just like I did. Or you can make your own cheesecake and use it. I suppose you would get way more, square shaped, cheesecake bites out of one you made yourself in a square pan than you can get out of a round pan. Round is the only way I could I buy one the day I went shopping.
If you buy a frozen cheesecake for this, allow it to thaw before trying to cut it into pieces. Cutting up a frozen cheesecake will result in fractured pieces. You can bet that this is based on experience! It took me just a minute to realize the error of my ways…….
Drain the cherries well or you will get liquid into the chocolate coating and cause it to seize up. Yep, I’m guilty of learning that lesson the hard way too!
Depending on the thickness of the chocolate coating you use will determine how much paraffin wax to add to your chocolate. I like the way the cherry stands out when I make these, so I prefer my chocolate a little thinner, thus I use about a quarter of a block of wax.
Paraffin wax tends to come with 4 blocks in a box. Do not use a full block! You chocolate will taste funny and feel very waxy in your mouth. Solid shortening can also be used to thin out your chocolate. Try a tablespoon at a time until the chocolate is as thin as you would like. Too much though and the chocolate will remain soft after drying.
Make or thaw cheesecake.
Drain maraschino cherries and place on several layers of paper towels.
Cut cheesecake into bite size pieces and set aside.
Spray a baking sheet with baking spray, or line baking sheet with wax paper.
Cut cheesecake into pieces just big enough to fit under a cherry.
Skewer a cherry with a toothpick and place on top of a cheesecake piece, pushing the toothpick about halfway through the cheesecake.
Place on prepared baking sheet.
Repeat with remaining cherries and cheesecake bite.
Refrigerate for at least 30 minutes or until the cheesecake has become solid.
Melt wafers according to package directions, add paraffin wax if thinner coating is desired, heating as necessary to melt the wax.
Remove cheesecake bites from the refrigerator and dip into the chocolate coating, allowing excess to drip off.
Place back on baking sheet.
Allow to set. Refrigeration will speed up this process.
Once set remove toothpicks and enjoy!
Other Bite Size Sweet Treats to Try: