Frozen Cheesecake Bites with Chocolate Almond Coating
- 8-inch (20×20 cm) square baking pan
- Mixing bowls
- Toothpicks
- Chef's knife
INGREDIENTS
- 1 ½ cups/150 grams tea biscuits, finely ground
- 6 tablespoons/80 grams unsalted butter, melted
Filling:
- 1 cup/250 grams farmer’s cheese, well-drained
- 1 cup/225 grams cream cheese
- ¾ cup/200 milliliters sour cream
- 3 tablespoons/50 grams heavy cream
- ¾ cup/145 grams granulated sugar
- 3 large eggs
- 3 tablespoons/45 grams instant vanilla pudding powder
Coating:
- 1 ¾ cups/300 grams milk chocolate, finely chopped
- â…“ cup/70 grams oil
- ½ cup/80 grams almonds, slivered or chopped
INSTRUCTIONS
- Line an 8-inch/20×20 cm square baking pan with parchment paper, leaving an overhang on two sides. Heat the oven to 320°F (160°C).
- In a medium bowl, combine the ground tea biscuits and melted butter. Stir until the mixture resembles wet sand. Transfer to the prepared pan and press firmly into an even layer using the back of a spoon. Bake until fragrant and lightly golden, about 10 minutes. Set aside to cool slightly. Lower the oven temperature to 300°F (150°C).
- In a large bowl, whisk together the soft white cheese, cream cheese, sour cream, heavy cream, and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla pudding powder until fully incorporated and the batter is smooth.
- Pour the filling over the baked crust and gently tap the pan on the counter to release any air bubbles. Bake until the edges are set and the center jiggles just slightly, 30 to 35 minutes. Let cool completely at room temperature, then refrigerate uncovered until fully chilled, at least 6 hours or preferably overnight.
- Once chilled, use the parchment overhang to lift the cheesecake from the pan. Cut into 3×3 cm squares (about 20 pieces). Arrange the squares on a parchment-lined tray and freeze until solid, about 2 hours.
- Melt the milk chocolate in a heatproof bowl set over a pot of simmering water (or in short bursts in the microwave). Stir in the oil and almonds until evenly combined.
- Working one at a time, insert a toothpick or fork into a frozen cheesecake square and dip it into the chocolate mixture, coating all sides. Let any excess chocolate drip off. Return the coated bite to the parchment-lined tray. Repeat with remaining squares.
- Freeze until the coating is firm, at least 30 minutes. Store in an airtight container in the freezer for up to 2 weeks. Serve straight from the freezer.
FAQ
Can I make frozen cheesecake bites without vanilla pudding powder?
You can replace it with 2 tablespoons of cornstarch and 1 teaspoon of vanilla extract. The pudding powder provides structure and flavor, so this substitution helps stabilize the cheesecake batter and retain a creamy texture. While the flavor will be slightly different, the result will still be smooth and rich. Just be sure to whisk the cornstarch well into the batter to avoid clumping.
Can I use graham crackers instead of tea biscuits?
Use an equal weight—150 grams of crushed graham crackers—and combine with melted butter just as you would with tea biscuits. The flavor will be slightly more toasted and honeyed, which pairs well with the tangy cheesecake layer and sweet chocolate coating. Make sure to pack the crust firmly into the pan to avoid crumbling after freezing.
How long do frozen cheesecake bites last in the freezer?
They can last up to 2 weeks in the freezer when stored in an airtight container. To prevent freezer burn and maintain their texture, layer parchment paper between the bites and ensure they are fully coated in chocolate. It’s best to let them sit at room temperature for 2 to 3 minutes before serving to slightly soften the center while keeping the chocolate coating intact. Avoid repeated thawing and refreezing, which can affect both flavor and structure.
What can I use instead of farmer’s cheese?
Substitute it with a mix of ricotta and sour cream. The key is to use a mild, slightly tangy cheese with a smooth, spreadable texture to preserve the balance of flavors in the frozen cheesecake bites. Avoid crumbly cheeses, as they can alter the filling’s consistency. If using ricotta, drain it thoroughly to remove excess moisture before blending it into the batter.
How do I prevent the chocolate coating from cracking or sliding off?
Make sure the bites are completely frozen before dipping. Also, ensure the chocolate is warm but not overly hot, which can cause the coating to crack as it cools too quickly. Adding oil to the chocolate helps keep it fluid and gives a softer finish that adheres better. Work quickly, and let excess chocolate drip off before placing each bite on parchment paper to set evenly.
How can I make frozen cheesecake bites gluten-free?
Simply replace the tea biscuits in the crust with certified gluten-free cookies or graham crackers. Use the same amount by weight—about 150 grams—and combine them with melted butter as directed. Be sure all other ingredients, including the pudding powder and chocolate, are labeled gluten-free, since cross-contamination is common. The rest of the cheesecake filling and chocolate coating is naturally gluten-free, so no additional substitutions are needed.
What can I use instead of almonds?
Try chopped hazelnuts, toasted coconut flakes, crushed pretzels, or even puffed rice. Each option adds texture and flavor to the coating. Be sure any substitute is finely chopped so it adheres well to the chocolate. You can also omit the nuts entirely for a smooth coating. If you want to add crunch but keep the bites nut-free, use seeds like sunflower or pumpkin instead.
