It's quite easy to make these mini cheesecake bites ahead of time, I first prepare the cheesecake mixture and roll it into balls as directed in the recipe. Once the balls are formed, I then place them on a baking sheet lined with parchment paper and freeze them for about an hour. Once they are firm, I transfer them to an airtight container or a zip-top bag and store them in the freezer until needed. When I'm ready to serve,  I remove them from the freezer and let them thaw in the refrigerator for a few hours, then dip them into melted chocolate and some more amaretti biscuits crumbs.