6 Servings
1 Hour, 30 Minutes
Allergens
These are so easy and taste like heaven!
Yield: 12-20
Cream together the cream cheese, peanut butter, vanilla sugar and honey.
Using a small cookie scooper, scoop the peanut butter cheesecake batter and place onto a sprayed cookie sheet.
Place in freezer for one to two hours.
Melt the chocolate in increments giving it a good mix so it’s smooth and creamy.
Take the peanut butter cheesecake balls out of the freezer and using a fork, one at a time dip into the melted chocolate. Allow the excess chocolate to drip off.
Place back into freezer for another 15 minutes or so.
Take back out and drizzle on white chocolate.
Keep in freezer until ready to eat.
Recipe originally from @thepreppykitchen.
found difficult to roll balls in chocolate. ended up drizzling chocolate over them. Were yummy, strong taste of pb.
quite complicated
I made this pareve using Alternative spread (pareve spread here in Israel) and it came out fabulous.
will it be good as pops? or will it be to much?
I think it would be delicious as a “cheesecake” pop!
Which chocolate should you use ?
Any brand milk chocolate works, whatever you like best ๐
will this taste good, parve?
It depends whether you like the taste of non-dairy cream cheese. Since it’s not baked it may have a stronger taste.
I made these. So it has a very strong peanut butter taste almost like you are biting into a spoonful of peanut butter.
can I use whipped cream cheese
Yes, you should be able to.
Yes, you should be able to. It may just make the batter fluffier and lighter.
Chocolatey cheesy and absolutely delicious! My family devoured the whole batch! Will make another 2 batches for shvious!
hyiudkhfiye
Does the cream cheese have to be block cream cheese or can it be the softer cream cheese, as we get here in Israel?
I think you should be able to try softer cream cheese here.
I just tried this using the ืืจื – ืืื ืืขื block of 3% cheese that comes in a black and white package. They came out delish!