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Chocolate-coated cheesecake bites
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Prep Time:
360 minutes
Cook Time:
50 minutes
Total Time:
410 minutes
Indulge in divine mini raspberry white chocolate cheesecake bites.
Ingredients:
  • 250g pkt plain sweet biscuits
  • 55g (1/2 cup) almond meal
  • 125g butter, melted, cooled
  • 250g pkt cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 125g (1/2 cup) sour cream
  • 8.80 gm vanilla extract
  • 3 eggs
  • 200g white chocolate, finely chopped
  • 120g fresh raspberries or frozen raspberries
  • 450g pkt dark chocolate melts
  • 40g copha
  • Freeze-dried strawberries, crushed, to serve, optional
Instructions:
  • Prepare a 20 x 30cm slice pan by greasing it and lining the base with baking paper, leaving some paper to overhang the sides. Use a food processor to crush the biscuits until coarse. Then, add almond meal and pulse to combine. Mix in the butter until well combined. Firmly press the mixture evenly into the prepared pan's base. Chill in the fridge for 30 minutes before proceeding.
  • Preheat oven to 160C/140C fan forced. Blend cream cheese and sugar in a food processor until smooth. Mix in sour cream and vanilla until combined. Incorporate eggs one at a time until smooth. Gently fold in white chocolate and raspberries. Pour mixture over biscuit base. Bake for 40-45 minutes until set. Turn off oven, leave cheesecake inside with door slightly open for 1 hour to cool. Chill in fridge for 4 hours before serving.
  • Slice the cheesecake into 16 decadent pieces. In a heatproof bowl set over a saucepan of simmering water (ensuring the bowl doesn’t touch the water), melt the dark chocolate and copha together until smooth, then let it cool slightly.
  • Gently dip 3 pieces of cheesecake into the rich dark chocolate, using 2 forks to coat them evenly. Place them on a baking tray lined with parchment paper to let the excess chocolate drip off. Repeat with the rest of the cheesecake squares. Let them sit until the chocolate sets. Add strawberries on top if desired.

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