Gluten-Free Chocolate-Almond Cheesecake Bites
Rich miniature cheesecakes featuring a chocolate wafer crust and smooth almond-scented filling, each bite individually coated in melted chocolate and drizzled with white candy coating. Perfect for parties, holidays, or special occasions when you want an elegant dessert that guests can enjoy without a fork. The combination of creamy cheesecake, crunchy cookie base, and chocolate coating creates multiple textures in every bite, while the almond extract adds a sophisticated flavor note that pairs beautifully with the chocolate elements.
Ingredients
- 16 thin chocolate wafer cookies from 9-oz package, crushed to 1 cup
- ¼ cup butter or margarine, melted
- 1 package 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup sugar
- 1 egg
- ¼ teaspoon almond extract
- 2 ⅓ cups semisweet chocolate chips
- 3 tablespoons shortening
- 2 oz vanilla-flavored candy coating almond bark, choppedwhite chocolate chips1:1flavor
melt with 1/2 teaspoon oil for drizzling consistency
- 1 teaspoon vegetable oil
Instructions
- 1
Heat oven to 300 degrees F and line 8-inch square pan with foil extending over sides, then spray with cooking spray
- 2
Mix cookie crumbs and melted butter in small bowl and press into bottom of prepared pan
- 3
Beat cream cheese, sour cream and sugar with electric mixer on medium speed until fluffy
- 4
Beat in egg and almond extract, scraping bowl as needed, then pour over crust
- 5
Bake 30 to 40 minutes until edges are set but center remains soft
- 6
Cool on rack 1 hour, then cover and refrigerate 1 hour while covering 2 cookie sheets with waxed paper
- 7
Remove cheesecake using foil and cut into 8 by 6 rows making 48 oblong bites
- 8
Microwave chocolate chips and shortening on medium power for 3 minutes, stir, then continue in 15-second increments until smooth
- 9
Working with half the bites at a time, dip each on a fork into chocolate, allow excess to drain, and place on waxed paper
- 10
Microwave candy coating and oil on high for 1 minute, stir, then continue in 15-second increments until melted
- 11
Spoon coating into plastic bag, cut small hole in corner, and pipe over chocolate-dipped bites
- 12
Store covered in refrigerator
Tips
Work with only half the cheesecake bites at a time when dipping in chocolate, keeping the other half refrigerated to maintain firmness for easier handling.
Allow excess chocolate to drain completely from each bite before placing on waxed paper to prevent pooling and ensure clean presentation.
Cut a very small hole in the plastic bag corner for the white coating drizzle to create delicate lines rather than thick blobs.
Good to Know
Store covered in refrigerator up to 1 week. Keep chilled until ready to serve.
Can be made up to 3 days ahead. Complete through chocolate coating, then add white drizzle on serving day for best appearance.
Serve chilled directly from refrigerator. Allow to sit 5 minutes before serving for easier cutting if needed.
Common Mistakes
Use room temperature cream cheese to avoid lumps in filling.
Drain excess chocolate completely to prevent messy pooling around bites.
Keep uncoated bites refrigerated while working to maintain firm texture for dipping.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze these cheesecake bites?
Yes, freeze up to 2 months in airtight container. Thaw in refrigerator before serving, though chocolate coating may develop slight bloom.
What if I don't have almond extract?
Substitute vanilla extract in equal amounts, or try rum or orange extract for different flavor profiles while maintaining the same measurement.
Can I use different chocolate for coating?
Yes, white chocolate, milk chocolate, or dark chocolate work well. Adjust melting time accordingly and add shortening for smooth consistency.