These delicious bites are super simple to make and suits perfect for the christmas table. You can store them in the fridge for a couple of days. But they probably will get finished pretty soon. ;)
For the crust
3.5 dl crushed gingerbread
100g butter, melted and cooled
For the filling
400g cream cheese, at room temperature
1 dl sugar
1 pinch of salt
2 tablespoons flour
2 eggs at room temperature
1 teaspoon pure vanilla extract or you can use vanilla pulver/sugar
2 tablespoons of creme fraiche
For the chocolate coating
150 g dark chocolate, chopped
2 tablespoons coconut oil
Preheat your oven to 150 C. Line an high baking pan with parchment paper and set it aside. My pan was (20x14cm) and I got 50 bites. It’s good if the paper goes high up as it gets easier to lose the cheesecake from the pan.
Prepare the crust. Place the gingerbread crumbs in a bowl and pour the melted butter over. Mix all together. Press the mix firmly into an even layer on the bottom of the pan. Put it in the fridge to rest meanwhile you do the cheesecake layer.
Prepare the filling. In a bowl, place the cream cheese and beat with a hand mixer until light and fluffy. Add the sugar, salt, flour, eggs, creme fraiche and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable.
Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).
Slice into bites. Remove the cheesecake from the freezer, uncover and remove from the pan using the overhung parchment paper. Using a sharp knife, slice into small squares, clean the knife frequently to ensure clean edges.
Make the coating and dip the bites. Place the chopped chocolate and coconut oil in a deep bowl. Melt over a double boiler or in the microwave, stirring occasionally. Allow the chocolate to sit at room temperature until it begins to thicken a bit.
Holding each bite by the crust with your fingertips, dip it into the chocolate coating at least halfway up the sides. Place, crust side down, on a piece of parchment paper. Allow the bites to sit until the chocolate is set. Store any leftovers in a sealed container in the refrigerator.