Cheesecake Balls, Covered in Dark Or White Chocolate
Cheesecake Balls, Covered in Dark Or White Chocolate

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, cheesecake balls, covered in dark or white chocolate. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Cheesecake Balls, Covered in Dark Or White Chocolate is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Cheesecake Balls, Covered in Dark Or White Chocolate is something which I’ve loved my whole life.

White chocolate chips OR White chocolate candy shell. Does No Bake Cheesecake need to be refrigerated? Always store the cheesecake balls in the refrigerator.

To begin with this particular recipe, we have to prepare a few components. You can cook cheesecake balls, covered in dark or white chocolate using 17 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Cheesecake Balls, Covered in Dark Or White Chocolate:
  1. Make ready CINNAMON SPICE CHEESRCAKE
  2. Get 2 8 ounce packages of cream cheese, at room temperature
  3. Take 3 large eggs
  4. Get 1 cup granulated sugar
  5. Make ready 1 cup sour cream
  6. Take 1/8 tsp salt
  7. Prepare 1/2 tbsp fresh lemon juice
  8. Prepare 1 tsp vanilla extract
  9. Make ready 1/2 tsp ground cinnamon
  10. Make ready 1/4 tsp pumpkin pie spice
  11. Get drops of orange food color
  12. Take FOR DARK CHOCOLATE COATING
  13. Make ready 12 oz semi sweet chocolate, chopped or chips
  14. Make ready FOR WHITE CHOCOLATE COATING
  15. Prepare 12 oz white chocolate, chopped. I do not recommend white chocolate chips, they do not melt well enough to coat. use good quality white chocolate bars and chop them
  16. Prepare GARNISH
  17. Prepare 1/2 cup orange and black sprinkles

These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies. Substitute white chocolate for the semi-sweet chocolate and decorate with a snowman face Dark chocolate is rich; milk chocolate will taste like a hot cocoa ball; white chocolate has a great contrast. Pumpkin and Cream Cheese combine with White Chocolate, Graham Crackers, and Gingersnaps for the Ultimate Fall dessert. I had a hard time getting a picture of these because my family members kept trying to steal them.

Steps to make Cheesecake Balls, Covered in Dark Or White Chocolate:
  1. MAKE CHEESECAKE
  2. Preheat the oven to 325, spray a 9 inch springform pan with bakers spray. Have a baking pan with sides lined with foil ready to place cheesecake on
  3. In a large bowl beat the cream cheese until smooth.
  4. Add the eggs and beat after each egg, add the sugar and beat until creamy about 1 minute
  5. Add sour cream, vanilla, cinnamon, pumpkin pie spice, salt, and .lemon juice, beat just until smooth, don't overneat
  6. Add drops of orange food color until you get color you like and mix unto uniform in color
  7. Pour cheesecake into prepared springform pan
  8. Wrap foil around sprinform pan to protect it, and place in foil lined pan. ( no water bath needed for this cheesecake ) Bake for about 50 to 60 minutes until there is just about set. It should have a very slight jiggle in center, don't overcook but be sure it's almost firm as it will be rolled into balls. Cool on rack , keep foil on pan. Cool to room temperature then cover and refigerate until very cold, overnight
  9. To make cheesecake balls. Line a baking sheet or plates with foil. Remove cheesecake from refigerator and remove springform pan side
  10. Cut or scoop the cheesecake into 1 inch balls. If you roll them with your hands , scoop into palm and roll quickly. They are easier to work when cold. Drop onto prepared foil pan, continue with entire cheesecake. Cover pan and freeze until balls arefrozen, at least 2 hours or overnight
  11. MAKE DARK CHOCOLATE COVERED CHEESECAKE BALLS.
  12. Using half of cheesecake balls, keep remaining frozen. Melt semi sweet chocolate until smooth.Have sprinkles ready
  13. Working quickly either with a skewer or a fork and spoon dip each cheesecake ball in chocolate to coat, let excess drip off and place on foil lined pan. Add sprinkles while chocolate is wet. Freeze to set
  14. FOR WHITE CHOCOLATE COVERED CHEESECAKE BALLS
  15. Melt white chocolate until smooth. Have sprinkles ready to use
  16. Using a skewer or fork and spoon dip remaining frozen cheesecake balls in whitchocolate, letting excess drip off and dropping onto foil lined plates or pan. Add sprinkles while chocolate is wet, freeze until set
  17. When frozen cheesecake balls can be put in freezer bags to store infreezer
  18. To serve defost in refigerator and serve thawed allowing to warm to room temperature for 15 minutes for best flavor

Bring these Pumpkin Cheesecake Balls to a party and you'll be a hero. These no-bake chocolate coconut snowballs add a fun and festive flair to any Christmas cookie dessert tray! Pictured: Christmas tree and snowflake sugar cookies using this sugar cookie and royal icing, today's snowballs, and cake batter chocolate chip cookies. These Chocolate-covered Cheesecake Bites combine chocolate, cheesecake and raspberries into a mouthwatering bite-size treat. Put them out for a party and watch them be the first to go!

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