What do you do with leftover cheesecake?
You may remember a couple weeks ago I made a Oreo Peanut Butter Cheesecake. Hopefully you were able to read about the trials and tribulations I faced while making said cheesecake. If you did not have time, perhaps give the post a read for a little laugh. Anyway, after my boyfriend and I each had a slice of the cheesecake I had 3/4 of a cheesecake sitting in my fridge taunting me. I knew I had to get it out of the house and also knew that I did not want to bring it to work in its current state (the people at work tend to only eat things when they are single servings which they can easily take without making a scene). My friend Sarah and I had been wanting to make Cheesecake Bites for quite some time. We wanted to make them back in October when we made brownie bites and cake balls, but we had too much on our plate. All of a sudden the opportunity was there. I had the cheesecake made, I had chocolate on hand, and I had a little time.
Now, there really is no recipe to go with this post. You can use any cheesecake recipe or use the one I posted for Oreo Peanut Butter Cheesecake, and then follow the instructions below:
Chocolate Covered Cheesecake Bites
1 cooked and chilled cheesecake
1 pound semisweet flavored, milk chocolate flavored, or brightly colored confectionery coating
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Freeze the balls, uncovered, until very hard, at least 1 to 2 hours.
When the cheesecake balls are frozen and ready for dipping, prepare the chocolate coating. Place half of the chocolate wafers in a microwave-safe bowl. Microwave on high for 30 seconds. Remove from the microwave and stir. If the chocolate is not completely melted, microwave for 30-second intervals, stirring until smooth.
Use a fork to roll the balls in chocolate and then gently tap off extra
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely, using a fork to scoop out the ball. Hold the ball over the melted chocolate and shake off any excess. Place the ball on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate wafers as needed. If desired, while the chocolate is still wet, top with sprinkles or colored sugar.
To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate covered pretzels until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) brake off any extra chocolate with your fingers or the back end of a fork or spoon.
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16 comments:
Oh Risa, more proof that we are one mind in two bodies. These cheesecake bites look AMAZING. I still have some leftover cheesecake from my post earlier this week, and similar to you and your boyfriend, Todd and I have eaten a slice or two, and now, this poor sad cheesecake is just sitting. Sitting and waiting for the special chocolate treatment, that is! I can't wait to make chocolate-coated cheesecake bites. This is going to be totally dangerous, but oh-so worth it!
Those look so good, now I want to make a cheesecake just so I can make these!
Great way to recycle leftovers.
Good thinking - and hopefully incapable of making a scene.
Risa those turned out perfectly!
Question, I've made cakeballs (ha!)numerous times but with the same problem, the chocolate doesn't look so pretty and it cracks. I recently found out it is because when frozen, the cakeballs contract. After dipping it, it eventually comes to room temp which means the cakeballs expand and the chocolate shell cracks. Have you found this to be true for you? Sorry so longwinded, I probably should have just emailed you.
~ingrid
Hi Ingrid,
I did not have the cracking problem with the cheesecake balls, but some condensation did form on them when I put them pack in the freezer for the chocolate to harden. I just used a paper towel to gently dab it off. Unfortunately I don't have any good advice on how to avoid the cracking. Perhaps let your frozen cake balls warm up a little before you dip them and make sure you chocolate is not too hot so they are closer to the same temperature.
OMG, look so professional. I am utterly impress.
Cheers,
elra
How in the world do you manage to have leftover cheesecake?
Great idea to make the bites. They are the perfect size!! Nice job!
Great idea - These look so DAMN incredible and I cannot wait to try these!!
Just found your blog recently, it is great! These look amazing! I will definitely be giving them a try.
Does anyone ever have leftover cheesecake? :)
Your pics here are really amazing, and the recipe sounds heavenly! You are always coming up with such great stuff! Keep it up!
Oh, my God! These cheesecake bites looks perfect! Gorgeous!
left over cheesecake, when does that happen! they look great
These bites look amazing. This is something I have been meaning to try, but haven't yet. You may be inspire me to bust out with yet ANOTHER cheesecake. Hmmmm...
So creative and what a great idea. I made cake balls recently for the first time because of a cupcake mishap and people LOVED them. I will have to try these someday.
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