Monday, December 19, 2016

Cheesecake Bombs

  • 8oz (1 cup) cream cheese, room temperature 
  • 4 tablespoons butter, room temperature 
  • 1/2 cup crushed graham cracker crumbs 
  • 4 cups powdered sugar 
  • 10 oz (1 1/4cup) chocolate chips 
  1. In a large bowl, mix the cream cheese and butter together until combined. 
  2. Add in the graham cracker crumbs and mix well. 
  3. Add in the powdered sugar, 1 cup at a time, until it is all mixed in. 
  4. Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight. 
  5. Place a piece of wax paper on the counter and remove batter form the fridge. 
  6. Scoop into balls and roll in between palms if necessary. Place on wax paper. 
  7. Place in fridge for 10-20 minutes if they are too soft to dip. 
  8. Melt the chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt. 
  9. Dip balls into chocolate, covering completely. 
  10. Place back on wax paper and let cool until chocolate has hardened. 
  11. Store in the fridge for the best taste.

  • Substitute Oreo crumbs for graham crumbs
  • Add single cherries or other fillings to the center of the cheesecake ball before dipping in chocolate
  • Mix cinnamon and brown sugar into cheesecake batter

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