Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup caramel sauce
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Pinch of sea salt (optional)
For those who like to experiment, you can substitute graham cracker crumbs with crushed digestive biscuits for a slightly different flavor. If you’re feeling adventurous, try using dark chocolate chips for a richer taste.
Instructions
- Preheat your oven to 325°F (165°C). Line a 9×9-inch baking dish with parchment paper.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared dish to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3-4 minutes. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust and spread evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and slightly jiggles.
- Allow the cheesecake to cool completely, then spread the caramel sauce evenly over the top. Refrigerate for at least 2 hours or until firm.
- Once chilled, cut the cheesecake into bite-sized squares. Melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cheesecake bite into the melted chocolate, allowing any excess to drip off. Place on a parchment-lined tray and sprinkle with a pinch of sea salt, if desired.
- Refrigerate the bites until the chocolate is set, about 15 minutes. Enjoy these delightful bites with family or friends, or savor them as a solo treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International