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ITTY-BITTY CHEESECAKE BITES

ITTY-BITTY CHEESECAKE BITES

ITTY-BITTY CHEESECAKE BITES
ITTY-BITTY CHEESECAKE BITES
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ITTY-BITTY CHEESECAKE BITES
Ingredients
  • 1 store-bought or leftover baked cheesecake (flavor does not matter)
  • Semisweet, bittersweet, or white chocolate, melted
  • Toppings: Crushed malt balls, toffee, roasted and salted peanuts, hazelnuts, pecans, walnuts, crushed chocolate covered espresso beans or any type of topping your imagination can come up with
  • Lollipop sticks, optional
Instructions
  1. With the cheesecake, take a very small ice-cream scooper or melon ball scooper and make your balls about 1 ½-2” size.
  2. Place on baking sheet lined with wax paper or parchment. If you want to have the balls on a stick, insert now. Place in freezer for 2-3 hours.
  3. Dip your balls into the melted chocolate and let excess drip off and then roll in your selected toppings.
  4. Place back on wax paper and place in refrigerator until they are harden.
Notes
*****These little bites freeze beautifully. Just place in refrigerator the night before to let them defrost but always keep them chilled. THIS IS THE MOST AMAZING WAY TO USE LEFTOVER CHEESECAKE. WE ALL KNOW THERE IS ALWAYS SOME LEFT! USE UP THE FABULOUS DESSERT LIKE THIS. YOU CAN KEEP THEM ON HAND ALL THE TIME. KIDS LOVE DECORATING THEM.
ITTY-BITTY CHEESECAKE BITES
ITTY-BITTY CHEESECAKE BITES
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Comments (1)

  1. Alice I’m going to confect a Gumbo Z’Herbes from multiple recipes using my mad scientist twist and if it works will send it along. Vance

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