Recipe

Candy Cane Cheesecake Balls

Serves 2 dozen balls
    • Prep time: 30 minutes
    • Cook/Bake time: 15 minutes
    • Total time: 45 minutes
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What You'll Need

For the Cheesecake Filling

  • 2 packages Culcherd Original Cheese
  • 2 tbsp unsweetened almond milk
  • 2 tbsp maple syrup
  • 1 tbsp powdered sugar alternative 
  • ½ tsp peppermint extract 

For the Chocolate

  • 150g bittersweet chocolate, melted
  • 2 tbsp Culcherd Original Butter
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup

How To

For the Cheesecake Filling

  • In a high speed blender, puree all ingredients until smooth and creamy.
  • Transfer to a bowl and place in the freezer for 20 minutes. To firm up.

For the Chocolate

  • Melt all of the ingredients over a double broiler. Let cool.

 

For Assembly

  • Once the filling is chilled and firm, roll into balls and return to the freezer for another 20-30 minutes. 
  • Working quickly, using a fork, dunk the balls into the chocolate mixture letting the excess chocolate drip down back into the bowl. Set on a piece of parchment to harden, and sprinkle with crushed candycanes.