3-Ingredient Toblerone Cheesecake Balls
Easy, dreamy and creamy delectable cheesecake balls.
- Prep Time: 20
- Total Time: 110
- Yield: 25 Balls
- Category: Dessert, No-Bake, Snack
- Method: No-Bake, Rolling, Freezing, Dipping
- Cuisine: American, Swiss
Ingredients
300g Toblerone Bars
250g Cream Cheese (Room Temp)
200g Milk Chocolate
Instructions
1. Line a baking tray with parchment paper and set aside.
2. Break the Toblerone up and place in a microwaveable safe bowl. Microwave in 30 second bursts (Stirring in between) until fully melted.
3. In a large bowl, place your cream cheese and melted Toblerone in. Using a handheld electric beater, beat until fully combined.
4. Place the bowl in the freezer for 30 minutes to allow the mixture to firm slightly.
5. Roll the mixture into small balls and place them back on the prepared baking tray. Place the tray in the freezer for 30 minutes, until firm.
6. Just before you take the balls out of the freezer, break up the milk chocolate and place in a microwaveable safe bowl. Microwave in 30 second bursts (Stirring in between) until fully melted.
7. Using a fork and spoon, evenly coat the balls in the melted chocolate. Place them back on the baking tray and place them in the freezer for 30 minutes, until firm.
8. Enjoy!
Notes
Cream Cheese: Make sure you use a block of full fat cream cheese, not light or spreadable cream cheese as you want the cheesecake balls to set nice and firm.
Chill mixture: Make sure you chill the mixture by freezing it for at least 30 minutes as the mixture will be too soft to roll into balls.
Cold hands: Try and make sure your hands are cold when rolling the balls as you want them to stay in the shape of a ball and not melt in your hands.
Freeze the cheesecake balls: It is absolutely essential to freeze the cheesecake balls once they have been rolled as it is a lot easier to coat them in chocolate afterwards.