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Issue 492: No-Bake Cheesecake Meltaways

Rivky Kleiman

These elegant cheesecake bites offer the creative in you endless decorating possibilities

Monday, May 29, 2017

 Mishpacha-Recipe

 

These elegant cheesecake bites offer the creative in you endless decorating possibilities (sprinkles, crushed nuts, chocolate drizzle — you know the drill). They are sure to make any occasion memorable.

INGREDIENTS

YIELDS APPROXIMATELY 40 BALLS

  • 2 3½-oz (100 g) bars dairy white chocolate
  • ½ cup (1 stick) butter, room temperature
  • 1 8-oz (225 g) pkg cream cheese, room temperature
  • 2 Tbsp amaretto (Kahlúa or vanilla vodka)
  • ¼ tsp vanilla extract

Chocolate Coating
  • 2–3 3½-oz (100 g) bars of white or milk chocolate, or use both to create a beautiful mixed look


PREPARATION

Melt the white chocolate either in a microwave at 20-second increments for about 2 minutes, stirring well until completely smooth, or over a double boiler.

Beat butter and cream cheese until smooth. Add in amaretto and vanilla. Beat in melted chocolate. Cover and refrigerate for 1 hour.

Shape into 1-inch (2.5 cm) balls (I used a small scoop and then rolled by hand). Place onto a parchment-lined cookie sheet. Refrigerate for 2 hours till firm.

For the coating, melt 2 bars of chocolate. Stir until smooth. Dip cheesecake balls into mixture. Allow excess to drip off. Return to baking sheet.

Optional: If you coated your cheesecake bites with milk chocolate, melt ½ bar of white chocolate. Transfer melted chocolate to a small ziplock bag. Snip a tiny part of the corner off. Drizzle over chocolate-covered balls. If you coated the cheesecake balls with white chocolate drizzle, with milk chocolate.

Refrigerate until set.

Note These cheesecake balls can be frozen for 2 months.

TIP For perfectly even balls use a small scoop and a cup of hot water. Dip the scoop into the hot water between each cheesecake ball.

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