Chocolate-Almond Cheesecake Bites

Chocolate-Almond Cheesecake Bites

A chocolate coating covers rich, creamy pieces of cheesecake.

Prep Time

50

Minutes

Total Time

3:30

Hrs:Mins

Makes

4

dozen

Crust
16
thin chocolate wafer cookies (from 9-oz package), crushed (1 cup)
1/4
cup butter or margarine, melted
Filling
1
package (8 oz) cream cheese, softened
1/4
cup sour cream
1/4
cup sugar
1
egg
1/4
teaspoon almond extract
Coating
2 1/3
cups semisweet chocolate chips
3
tablespoons shortening
2
oz vanilla-flavored candy coating (almond bark), chopped
1
teaspoon vegetable oil
  1. Heat oven to 300°F. Cut 14x12-inch sheet of heavy-duty foil; line 8-inch square pan with foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
  2. In large bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until fluffy. Beat in egg and almond extract, scraping bowl if necessary. Pour over crust.
  3. Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool on cooling rack 1 hour. Cover; refrigerate 1 hour. Meanwhile, cover 2 cookie sheets with waxed paper.
  4. Remove cheesecake from pan by lifting foil. Cut into 8 rows by 6 rows, making 48 oblong cheesecake bites. In 1-quart microwavable bowl, microwave chocolate chips and shortening uncovered on Medium (50%) 3 minutes. Stir; microwave in 15-second increments, stirring after each, until melted and smooth.
  5. Work with half of bites at a time (24 bites); refrigerate other half until needed. Place 1 bite on fork and dip fork into chocolate to coat. Lift fork from chocolate and allow excess chocolate to drain off. Place on 1 waxed paper-lined cookie sheet. Repeat with second half of bites and second waxed paper-lined cookie sheet.
  6. In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute. Stir; microwave in 15-second increments, stirring after each, until melted. Spoon into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over dipped bites. Store covered in refrigerator.
Makes 4 dozen cheesecake bites
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Use any leftover chocolate to make a decadent fudge sauce. Just stir about 1/4 cup of half-and-half into the melted chocolate.
If the chocolate coating cools and starts to get thick, microwave it on High for 10 to 15 seconds to soften it.

Nutrition Information:

1 Serving (1 Cheesecake Bite)
  • Calories 100
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 40mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.