Join The Conversation With Mishpacha's Weekly Newsletter



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.

Related Stories

Tomato-Parmesan Quiche

Marilyn Ayalon

From the melt-in-your-mouth crust to the simple yet gourmet-tasting filling, this quiche is set to p...

Flavor-Bursting Rib Roast

Chanie Nayman

Like your flavors big and bold? This wet rub allows the flavor of the meat to shine, while bringing ...

Crystallized Sugar Flower Cookies

Faigy Grossman

These cookies are so beautiful that you may hesitate to eat them

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Seventy Years
Rabbi Moshe Grylak “The sword from without, and machlokes from within”
Helping Our Kids Find Their Mission
Yonoson Rosenblum The best home protection against the “foreign winds”
Meeting for Minchah
Eytan Kobre “A Ten-Minute Appointment for a Five-Minute Encounter”
Top 5 Jewish Grammar Mistakes
Rabbi Dovid Bashevkin Seeing the errors of our grammatical ways
The Missing Alef
Alef is not simply another letter in the Hebrew alphabet
What Are You Grateful For?
Jacob L. Freedman “I guess all we can do is to be grateful”
A Simple Offering
Faigy Peritzman Our obligations are measured according to our abilities
Building a Better Brain
Sarah Chana Radcliffe Make your home an emotionally safe place to be real
The Cyclist: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Rachel has advanced from “flustered” to “determined”
Wholly Holy
Rebbetzin Aviva Feiner Realize who you are and how you can impact this world