The Pioneer Woman Tasty Kitchen
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Chocolate Almond CheeseCake Bites

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

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Description

Delightful and a little sinful bite sized cheese cakes. Be warned these are 100 calories per bite and you will want to eat them all!

Ingredients

  • FOR THE CRUST:
  • 1 cup Chocolate Cookie Crumbs
  • ¼ cups Melted Butter
  • _____
  • FOR THE CHEESECAKE:
  • 1 package Cream Cheese (8 Ounce Package)
  • ¼ cups Sour Cream
  • ¼ cups Sugar
  • 1 whole Egg
  • ¼ teaspoons Almond Extract
  • _____
  • FOR THE COATING:
  • 2-½ cups Chocolate Chips
  • 3 Tablespoons Shortening
  • 1 teaspoon Oil
  • 2 ounces, weight Vanilla Almond Bark

Preparation

For the crust:
Preheat oven to 300°. Line an 8×8 pan with foil. Grease foil. Mix cookie crumbs and butter and press into bottom of pan.

For the cheesecake:
Mix cream cheese, sour cream and sugar on medium speed until fluffy. Beat in the egg and almond extract. Pour over crust. Bake 30-40 min (until edges are set and center is soft.) Cool for one hour on rack and one hour in the fridge.

For the coating:
Cover 2 cookie sheets with waxed paper. Remove cheesecake from pan by lifting out the foil. Cut it, 6 by 8, into 48 little rectangles. Put half of the cheesecake bites back into the fridge (these need to be cold when dipping).

Melt chocolate chips and shortening using a double boiler method on stove. Using a fork dip the bites into chocolate and place on prepared cookie sheet. Repeat with the bites from the fridge.

Melt almond bark and oil in microwave on high for 1 minute. Stir every 15 seconds until melted and smooth. Drizzle over bites.

Keep bites refrigerated in an airtight container until ready to serve.

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Profile photo of pauladavis

pauladavis on 2.2.2011

Yum! I love cheesecake. This recipe wasn’t too difficult or time consuming and had a delicious result. For the crust, I used 9 oreos to meet the 1 cup.

I used blue bonnet and had a hard time getting the crust to spread right & had to add more oreo/butter, so i’d recommend using real butter!

I also had quite a bit of chocolate left, so you could probably cut that down by 1/2 cup or so, if needed.

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