chocolate covered cheese cake bites...need recipe?

Question

does anyone have a recipe for chocolate covered cheese cake bites? my aunt makes them but i bet her i could make them better (silly me!) but i have no idea!

Answer 1

I think you can make this recipe "all your own" by buying already made cheesecake filling.. Philly makes one.. Getting a small ice cream scoop and making little balls... Freeze until firm and roll the balls quickly in cookie crumbs.. Graham cracker crumbs or rolling into melted chocolate ! Then re-freeze and serve chilled ! Or you could "stuff" the balls with marchino cherries.. candy bars or chocolate chips.. Roll in the toppings and freeze... Good luck

Answer 2

CHEESECAKE BITES

8 oz. cream cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla
Cherry pie filling (optional)
Miniature cupcake papers

Blend first 4 ingredients well with mixer. Spoon into miniature cupcake papers and bake at 375 degrees for 20 minutes, or until golden. Top with cherry pie filling if desired.


http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=12705

Answer 3

CHOCOLATE CARAMEL CHEESECAKE BITES
Crust Ingredients:

3/4 cup chocolate cookie crumbs
3 tablespoons LAND O LAKES® Butter, melted

Filling Ingredients:

20 caramels, unwrapped
1/4 cup LAND O LAKES™ Fat Free Half & Half
1/3 cup chopped pecans, toasted
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup LAND O LAKES® Sour Cream

Coating Ingredients:

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
1/4 cup shortening

Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.

Combine caramels and half & half in medium microwave-safe bowl. Microwave on HIGH 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.

Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream by hand. Pour over caramel mixture.

Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.

Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in 1-quart saucepan. Cook over low heat, stirring constantly, until smooth (4 to 5 minutes). Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.

Recipe Tip
A gentle touch is the key to beating cheesecake batter. Beat just until the ingredients are combined. Overbeating incorporates too much air which causes cheesecakes to rise during baking, then fall and crack during cooling.