Once frozen, remove the cheese snacks from the freezer, run a knife around the edges, and pop them out of the cups. Let them sit for a few minutes until they thaw slightly, then use a sharp knife to cut each cheese snack into six cubes.

Carefully skewer three cheesecake cubes onto each stick, placing them close together. Skewer them slowly, paying attention that it shouldn’t be too frozen, or it can break.

Return them to the freezer.

Melt the brown chocolate in a double boiler or a microwave-safe bowl in 30-second intervals until smooth.

Dip the cheese snack skewers, one at a time, fully coating all sides of the cubes. (Alternatively, you can pour the chocolate over the skewers.) Allow excess chocolate to drip off before placing the skewer on a lined baking sheet or tray.

Drizzle the melted white chocolate over the kebabs, sprinkle with mini chocolate balls and nut crunch, then drizzle some more white chocolate over it.

Once decorated, place the cheesecake kebabs in the refrigerator for a few minutes to allow the chocolate to set. Keep refrigerated in an airtight container until serving.

Alternatively, you can prepare these in advance and freeze them. Remove from the freezer a half hour before serving.