Ingredients
Crust
- 1 1/2 cups waffle cone crumbs (about 10-12 cones)
- 5 Tablespoons unsalted butter (melted)
Cheesecake Filling
- 8 ounces ricotta cheese (room temperature, full fat preferably)
- 8 ounces mascarpone cheese (room temperature, full fat preferably)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh orange zest
- 1/4 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips
Chocolate Coating
- 12 ounces semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom and two sides of a 9×9-inch square baking pan with parchment paper to ensure easy removal of the cheesecake.
- Make the Crust: In a medium mixing bowl, combine the waffle cone crumbs and melted butter. Press this mixture evenly into the bottom of the prepared pan to form a thin, firm crust.
- Prepare Cheesecake Filling: Using an electric mixer on medium speed, beat together the ricotta cheese, mascarpone cheese, and granulated sugar until smooth and well combined. Add the eggs one at a time, beating well after each. Then beat in vanilla extract, fresh orange zest, and ground cinnamon until fully incorporated.
- Assemble and Add Chocolate Chips: Pour the cheesecake filling evenly over the crust, spreading it into a smooth layer. Sprinkle mini chocolate chips evenly on top of the filling.
- Bake Cheesecake: Bake the cheesecake for approximately 30 to 45 minutes at 350°F until it’s slightly golden brown around the edges and nearly set in the center. Baking times can vary, so keep an eye on the texture.
- Cool and Freeze: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, place it in the freezer for 2 to 3 hours until fully frozen.
- Cut Cheesecake Bites: Lift the cheesecake out of the pan using the parchment paper. Trim the edges if desired for clean squares. Using a long serrated knife, cut the cheesecake into about 64 small squares. Arrange the squares on a silicone mat-lined baking sheet and return them to the freezer.
- Prepare Chocolate Coating: Place the semi-sweet chocolate chips in a large bowl. Heat the heavy whipping cream until nearly boiling (either in the microwave or on the stovetop). Pour the hot cream over the chocolate chips and let sit for a few seconds to soften. Stir until smooth and glossy. If needed, microwave in 10-15 second intervals, stirring after each, until fully melted and smooth. Let the ganache cool completely.
- Dip Cheesecake Bites: Once the chocolate ganache is cool and the cheesecake bites are frozen again, dip each bite fully into the chocolate, allowing any excess chocolate to drip off. Place the dipped bites back on the silicone mat-lined baking sheet.
- Set the Chocolate: Return the dipped cheesecake bites to the freezer until the chocolate coating is fully set and firm. Serve chilled and enjoy!
Notes
- Room temperature cheeses help achieve a smooth, lump-free filling.
- Use a serrated knife for clean cuts without crumbling the cheesecake.
- You can substitute the waffle cone crumbs with graham cracker crumbs if desired.
- Make sure the chocolate ganache is cool before dipping to avoid melting the cheesecake.
- Store leftover cheesecake bites in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 30-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
