BRI EMERY'S STRAWBERRY CHEESECAKE BITES
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 1/2 tsp. lemon zest
- 2 eggs
- 3/4 cup sliced strawberries
- 16 graham crackers, finely crushed
- 3 tubs (7 oz. each) BAKER'S Dark Semi-Sweet Dipping Chocolate
Adapted from KRAFTRECIPES.COM
Heat oven to 325ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and lemon zest with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
Bake 1 hour or until center is almost set. Cool completely. Refrigerate 2 hours.
Use foil handles to lift cheesecake from pan. Crumble cheesecake into large bowl. Add strawberries; mix well. Shape into 48 balls, using about 1 Tbsp. for each. Roll in graham crumbs until evenly coated. Place on parchment-covered rimmed baking sheet. Refrigerate 1 hour.
Melt chocolate as directed on package. Dip cheesecake balls, 1 at a time, in chocolate; return to baking sheet. Sprinkle with any remaining graham crumbs. Refrigerate 1 hour or until chocolate is firm.