BiteSizeBaker.com

They look like mini cupcakes… but they’re actually cheesecake bites! Chocolate bottoms, yummy cheesecake centers, dipped in candy melts. My inspiration for these babies was Bakerella’s Cupcake Bites.

To get started you’ll need:

• Cheesecake – I made a raspberry swirl cheesecake (recipe here) but If you want to get straight to the good stuff and decorate, a pre-made one will work just fine.
• Candy Cup Mold
• Chocolate Candy Melts
• Colored Candy Melts

Start by scooping out little balls of cheesecake (make sure they aren’t too big for the mold) and then roll them lightly in graham cracker crumbs. Place them on a parchment paper lined cookie sheet and pop them in the freezer to chill about 20-25 min.

Meanwhile, melt some chocolate candy melts for the bottoms. I used dark chocolate melts rather than milk chocolate.

Next, fill each candy cup mold about 1/2 way with chocolate using a squeeze bottle or spoon. Carefully push one of the cheesecake balls into the chocolate just until the chocolate comes up the sides of the mold. Place the molds back in the freezer to firm up the chocolate for a few minutes. To remove the bites from the molds, gently flex the molds and then carefully pull them out. Just a note, if your cheesecake balls aren’t very firm, when you pull them out of the mold they could come apart.

Now, this is where I should have a picture of the dipping and decorating part of the process… but I go so carried away in the cuteness of these things that I forgot to take pictures. So, on that note…

Go ahead and melt your colored candy melts. Holding the bottom part, dip the cheesecake bites head first. Decorate with whatever strikes your fancy. You could go with any color or theme; I chose a girly pink and white theme.

Um… YUM! So, so delicious!

Don’t miss a bite! Subscribe via RSS, e-mail or follow me on Twitter!