Strawberry Cheesecake Bites

By á-179370

Ingredients

• Your favorite cheesecake (already baked or premade)
• White Chocolate (8 ounces)

Preparation

Step 1

Use a small cookie scoop. And start scooping out the cheesecake– with the graham cracker crust, of course! Save a few of the crumbles for later…about 2 tablespoons.

Put the scoops onto parchment or wax paper. Just stick them straight into the freezer for about 20 to 30 minutes covered with plastic wrap. (You could even leave them in longer, in case you get busy.)

While they are in the freezer, start to melt your chocolate over a double boil. (Double Boil: One small pan filled with a small amount of water in it. A large glass bowl with the chocolate in it, sitting on top of the pan. Do not let the boiling water touch the bottom of the bowl.)

Take the cheesecake scoops out of freezer and start forming into smooth round balls between your palms. The heat of your hands will warm the cheesecake up a bit. So you may need to put back into freezer if they are too soft.

Dip your fork into the melted white chocolate, then place a cheesecake scoop on top of the fork. Dip into the chocolate and shake off the excess chocolate. Put back onto the paper and immediately sprinkle the graham cracker crust on top. Repeat with all the others. *Note: because the cheesecake scoops are still cold from the freezer– your chocolate may need to be reheated a bit more with the pan of hot water, as you continue the process.