Friday, July 23, 2010

"Too Cute to Eat" Cheesecake Balls







These mini dessert balls never go out of style - they are just to darn good! One of our most requested goodies, these little bites are super sweet, creamy and delish! They are not actually made of cheesecake, but there is cream cheese and cake in the recipe so it's pretty close! We promise you won't be disappointed! I made them for Easter Sunday this year and dressed them up as chicks, but you can make them all year round and decorate according to the season.

Chocolate Cheesecake Balls

Ingredients:
1 package of Oreo cookies (the plain old kind - not low-fat, double stuff, etc.)
8 oz. of cream cheese
2 cups of white chocolate chips

Ingredients for decorating:
White store-bought icing
Food coloring
Sprinkles

Prep:
Take the cream cheese out of the refrigerator and let it sit on the counter until it is room temperature. Make space in the refrigerator for a cookie sheet. Line the cookie sheet with parchment paper.

Kitchen Essentials:
Cookie sheet pan
Parchment paper
Food processor
Spoon
Freezer
Small glass Pyrex bowl

Stove
Pan



Directions:
Place half of the package of Oreos into the food processor and pulse until they become crumbs. Add the second half of the cookies and do the same thing. Now add the cream cheese and blend until the mixture looks like a chocolate paste. With a spoon, scrape the bottom of the food processor to make sure that everything is evenly incorporated. Roll spoonfuls of the mixture in your clean hands as if you were making meat balls. Place on the cookie sheet. Pop into the refrigerator until they are film, about 10-15 minutes.

Meanwhile, put the chocolate chips in a small bowl and place over a pan of simmering water. Make sure the glass bowl is heat resistant so that it doesn't crack. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. You can always melt the chocolate in the microwave in 15 minute intervals. Remember to stirring in between microwave sessions.



Dip the balls into the chocolate one at a time and place on the cookie sheet again. Remember they do not need to look perfect. If you are going to use sprinkles to decorate them, now is the time to do it because the sprinkles will stick to the chocolate. Sometimes I use a toothpick to help me turn them around. Once they are all coated, stick the cookie sheet pan in the refrigerator for another 10-15 minutes.


Decorate by using store-bought vanilla cake frosting dyed different colors with food coloring.


Vanilla or Strawberry Cheesecake Balls


For vanilla or strawberry flavored cheesecake balls, simply bake a vanilla or strawberry cake using the recipe on the back of the box. Allow the cake to cool completely. Crumble the cake into small pieces and stick in the food processor little by little. Then just follow the recipe above. I know, I know, this is easy!

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