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CHOCOLATE-COVERED CHEESECAKE BITES
Yield: 24 truffles (2 per serving)
Prep
Time: 20 minutes
Time: 20 minutes
Cook
Time: 5 minutes
Time: 5 minutes
Inactive
Time: 3 to 4 hours
Time: 3 to 4 hours
These easy
truffles were a surprise hit with my kids, who usually disdain cheesecake. As an
experiment, I put some frozen raspberries in a few of them, and those were even
more popular. I highly recommend that little variation!
truffles were a surprise hit with my kids, who usually disdain cheesecake. As an
experiment, I put some frozen raspberries in a few of them, and those were even
more popular. I highly recommend that little variation!
Ingredients for CHOCOLATE COVERED CHEESECAKE BITES recipe
- 1 (8-ounce) package cream cheese,
softened - ¼ cup (½ stick) unsalted butter,
softened - ½ cup powdered erythritol-based
sweetener - ½ teaspoon vanilla extract
- 4 ounces sugar-free dark chocolate,
chopped - ¾ ounce cacao butter, or 1½ tablespoons
coconut oil
How to make CHOCOLATE COVERED CHEESECAKE BITES ?
SWEETENER
OPTIONS:
OPTIONS:
The cheesecake filling can really be
sweetened with any sweetener you like.
sweetened with any sweetener you like.
1. Line a baking sheet with wax paper or
parchment paper.
parchment paper.
2. In a large bowl, beat the cream cheese and
butter with an electric mixer until well combined. Beat in the sweetener and
vanilla extract until smooth.
butter with an electric mixer until well combined. Beat in the sweetener and
vanilla extract until smooth.
3. Using wet hands, roll the mixture into 1-inch
balls and place on the lined baking sheet. Freeze until firm, 3 to 4
hours.
balls and place on the lined baking sheet. Freeze until firm, 3 to 4
hours.
4. In a heatproof bowl set over a pan of barely
simmering water, melt the chocolate and cacao butter together, stirring until
smooth. Remove the pan from the heat.
simmering water, melt the chocolate and cacao butter together, stirring until
smooth. Remove the pan from the heat.
5. Working with one ball at a time and keeping
the other balls in the freezer to stay firm, drop a ball into the melted
chocolate. Toss to coat well and lift out with a fork, tapping the fork firmly
on the edge of the bowl to remove the excess chocolate.
the other balls in the freezer to stay firm, drop a ball into the melted
chocolate. Toss to coat well and lift out with a fork, tapping the fork firmly
on the edge of the bowl to remove the excess chocolate.
6. Place the ball on a wax paper or parchment
paper–lined baking sheet and allow to set. Repeat with the remaining cheesecake
balls.
paper–lined baking sheet and allow to set. Repeat with the remaining cheesecake
balls.
7. Drizzle any remaining chocolate decoratively
over the coated balls.
over the coated balls.
STORAGE
INSTRUCTIONS: These truffles are best kept
in the fridge, where they will last for up to 5 days. However, they have the
best flavor and consistency when served at room temperature, so be sure to let
them sit out a bit before eating. They can also be frozen for up to a month,
although the chocolate coating may turn a little gray once
frozen.
INSTRUCTIONS: These truffles are best kept
in the fridge, where they will last for up to 5 days. However, they have the
best flavor and consistency when served at room temperature, so be sure to let
them sit out a bit before eating. They can also be frozen for up to a month,
although the chocolate coating may turn a little gray once
frozen.
NUTRITIONAL INFORMATION
CALORIES: 146 | FAT: 13.5g | PROTEIN: 1.6g | CARBS: 4.6g | FIBER: 1.9g | ERYTHRITOL: 12g
VARIATION:
RASPBERRY
CHEESECAKE BITES
CHEESECAKE BITES
Follow the directions on the opposite
page, but form the cheesecake ball around a frozen raspberry (using 24
raspberries in all). You can do this most easily by flattening the cheesecake
ball into a disc and then placing the raspberry in the center and folding the
disc around it. Proceed to freeze and then dip in the melted chocolate as
directed.
page, but form the cheesecake ball around a frozen raspberry (using 24
raspberries in all). You can do this most easily by flattening the cheesecake
ball into a disc and then placing the raspberry in the center and folding the
disc around it. Proceed to freeze and then dip in the melted chocolate as
directed.
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