Recipe: Yummy Cheesecake Balls, Covered in Dark Or White Chocolate

Cheesecake Balls, Covered in Dark Or White Chocolate. Spoon the chocolate sauce over each piece of cheesecake and garnish it with a white chocolate curl. Prepare the recipe up to one day in advance; cover and refrigerate the cheesecake and sauce separately. These Mini Vanilla Cheesecakes Topped with Dark Chocolate and Raspberry are No Bake with No Egg. they are simple to make and pack a punch of flavour!

This White Chocolate Cheesecake is incredibly smooth, creamy White Chocolate-Macadamia Cheesecake. Dipped in chocolate and garnished with sprinkles kids and adults won't be able to resist! Oreos, cream cheese, Reese's Peanut Butter Cups and Reese's Pieces, all swirled up together and dipped in chocolate. You can have Cheesecake Balls, Covered in Dark Or White Chocolate using 17 ingredients and 18 steps. Here is how you cook it.

Ingredients of Cheesecake Balls, Covered in Dark Or White Chocolate

1. It's of CINNAMON SPICE CHEESRCAKE.
2. You need 2 of 8 ounce packages of cream cheese, at room temperature.
3. It's 3 of large eggs.
4. It's 1 cup of granulated sugar.
5. It's 1 cup of sour cream.
6. You need 1/8 tsp of salt.
7. Prepare 1/2 tbsp of fresh lemon juice.
8. It's 1 tsp of vanilla extract.
9. It's 1/2 tsp of ground cinnamon.
10. You need 1/4 tsp of pumpkin pie spice.
11. Prepare of drops of orange food color.
12. You need of FOR DARK CHOCOLATE COATING.
13. Prepare 12 oz of semi sweet chocolate, chopped or chips.
14. It's of FOR WHITE CHOCOLATE COATING.
15. Prepare 12 oz of 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 of GARNISH.
17. Prepare 1/2 cup of orange and black sprinkles.

The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. Chocolate balls with liquid chocolate isolated on white. Single small dark chocolate coated marshmallow dessert on golden. Mini Oreo Cheesecakes-TWO Recipes. by Chocolate Covered Katie.

Cheesecake Balls, Covered in Dark Or White Chocolate instructions

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.

These mini Oreo cheesecakes have just FIVE ingredients. Even if you don't consider yourself a baker, this recipe can be whipped up in minutes, without a stand mixer or complicated baking techniques. This is the best matcha white chocolate cheesecake recipe that you will come across. Smooth, creamy, baked perfection with an Oreo base. All topped with decadent dark chocolate ganache.

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