Cheesecake Balls
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
54
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: lollipop sticks Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake
3
After you scoop out the balls, roll them in your hands to make the rounds neater
4
Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each
5
Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put
6
Pop into the freezer for 1 full hour
7
Set up a double boiler by bringing a medium saucepan of water to a simmer
8
Place a small bowl over the top, making sure the bottom doesn't touch the water
9
Add the candy melts to the bowl and stir until smooth and melted
10
Stir in the vegetable oil until smooth
11
Quickly dip the cheesecake balls into the melted chocolate and twirl to coat
12
You may need a knife to help cover the balls
13
Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet
14
Refrigerate to set up, about 5 minutes