No-Bake Cheesecake Meltaways
| May 29, 2017
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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