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MMMmmm Who doesn’t love cheesecake balls? Well I’m sure someone doesn’t… but no one I know 😉
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So you basically start out making something similar to cheesecake without the things that require it to be baked. Namely eggs.

Set three packages of cream cheese (8 oz each) and a stick of butter out to soften. Once soft, you’ll want to beat those together with about 2/3 cup sugar. [You can use powdered sugar or granulated sugar in this recipe, but powdered will give you a better texture. I actually poured the tiniest bit of milk into the granulated sugar to dissolve it just enough to be smooth in the cream cheese.] Add a little vanilla if you like. (I did).

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Yummy creamy goodness. Now here comes the most important part…

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Scoop up a glob of that stuff and give ‘er a taste test. Or two or three. That’s integral to this thing turning out right. Seriously, it’s a must. 😉

Put that in the fridge to stiffen up a bit. In a separate bowl melt about a half stick of butter and toss in some sugar (probably 1/4 cup or so) and some crushed graham crackers (about a cup and a half worth).

it looks like I have more sugar than crumbs in there, but seriously I added more crumbs ;)

it looks like I have more sugar than crumbs in there, but seriously I added more crumbs 😉

Once your cream cheese mixture is stiff enough to roll into balls… do that. Roll balls that are about a teaspoon or so worth into the crumb mixture. I got to the point where I stopped actually rolling them and just dumped a spoonful into the crumbs and let them kind of take their own shape.

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You can set up a little assembly station (the kiddos like this part). Once you have a fair amount rolled up (ie: you fill up a pan, sheet, or box as I have) place them back in the fridge to stiffen back up. Put whatever unused cream mixture you have left back in the fridge to stiffen up also.

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While those are cooling. Mix up a batch of chocolate to drizzle over the tops. Just put some chocolate chips (I used semisweet) in a bowl or jar (maybe half a bag) with some lard or butter. I used both… a couple big glops. (don’t ask me how much that is… a quarter cup?)

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Nuke that for 30 seconds. Stir. Repeat…

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Until smooth (you can reheat occasionally if you need to thin it as it thickens while you’re using it).

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Drizzle over the cheesecake balls. Repeat the whole process for the rest of the cream mixture and voila you have a big ole batch of ultra yummy treats!

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Keep them cool (or even frozen) until time to serve… they get soft really fast. I had a bunch left over from our Easter get together and put them in a ziplock in the freezer… I just pop a frozen one in my mouth when I want something sweet and they’re not rock hard like you’d expect. If you want them a little softer, they soften at room temp in literally minutes. Enjoy!

There are a billion ways to change this up… add ins, cocoa, rolled in nuts… Maybe I’ll have to do a blog post about all the different ways you can alter these babies. Try this recipe and let me know what you think.

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