Chocolate Coated Cheesecake Bites

For a little slice of heaven, try these gorgeous mini raspberry and white chocolate cheesecake bites.

The ingredient of Chocolate Coated Cheesecake Bites

grease a 20 x 30cm base measurement slice pan and line the base with baking paper allowing the sides to overhang process the biscuits in a food processor until coarsely crushed add the almond meal and pulse until combined add the butter and process until well combined press the mixture firmly and evenly over the base of the prepared pan place in the fridge for 30 minutes to chill
preheat oven to 160c 140c fan forced place the cream cheese and sugar in a food processor and process until smooth add the sour cream and vanilla and process until combined add the eggs 1 at a time processing until combined add the white chocolate and raspberries to the cream cheese mixture and gently stir to combine pour the cheesecake mixture over the biscuit base bake for 40 45 minutes or until just set turn oven off leave the cheesecake in the oven with the door slightly ajar for 1 hour or until cooled place in the fridge for 4 hours to chill
cut the cheesecake into 16 pieces place the dark chocolate and copha in a heatproof bowl set over a saucepan of simmering water make sure the bowl doesnu2019t touch the water use a metal spoon to stir until melted and smooth set aside to cool slightly
drop 3 pieces of cheesecake into the dark chocolate mixture and use 2 forks to carefully turn to coat and transfer to a baking tray lined with baking paper allowing excess mixture to drain repeat with the remaining cheesecake squares set aside until set top with strawberry if you like

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