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This is next level cookie dough – Cookie Dough Cheesecake Bites – yes, that’s right! Cheesecake AND cookie dough!
I have previously told you guys that I really enjoy cookie dough – I think of it as the grown-up version of getting to lick the beaters…
…after your mum makes a cake. Or in my case dipping your finger in the batter when she’s not looking as well, AND you don’t have to be sneaky about it!
I have combined cookie dough (no raw eggs either) with cream cheese, then rolled them in Digestive Biscuit crumbs (for us Australians) and Graham Cracker crumbs for anyone in the US. Basically, whatever your go-to cookie/biscuit is for a cheesecake base should work.
They also aren’t overly sweet, like some cookie dough recipes can be.
I hope you enjoy eating them, I SURE enjoyed making them!
Lee-Ann ♥
Cookie Dough Cheesecake Bites
No-bake cookie dough truffles with a cream cheese twist, rolled in cookie crumbs for that cheesecake taste.
Ingredients
- 250 g cream cheese (I used light) at room temperature
- 50 g salted butter at room temperature
- 1/2 cup light brown sugar
- 1/4 cup malted milk powder
- 1 1/2 tsp vanilla paste
- 1 1/2 cups plain/all purpose flour sifted
- pinch of fine salt
- 1/2 cup chopped choc bits/mini choc bits (whole) see notes
- 1/2 cup digestive biscuit/graham cracker crumbs
Instructions
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In a medium bowl, using a electric hand mixer beat together cream cheese, butter and sugar until mixture is light, fluffy and smooth - about 2 minutes
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Add malted milk powder, vanilla and salt and beat until incorporated - this should only take seconds
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Add flour to cream cheese mixture and mix by hand to incorporate - the mixture will get very thick and doughy (see notes) then fold through chocolate chips until evenly distributed
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Using a tablespoon measure as a guide, roll mixture into 30 even sized balls then roll the balls in the digestive biscuit/graham cracker crumbs to coat. Roll each ball briefly between your hands again to adhere the crumbs then place in a single layer on a lined baking tray and freeze for 30 minutes
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Once frozen, balls can then be placed in an airtight container for freezer storage - no need for a single layer at this stage
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Allow to defrost for 5 minutes before serving
Recipe Notes
These balls can be kept in the fridge if you like, but I think they taste better when served from the freezer.
About the choc bits...I probably think that some of you did a bit of a mental eye-roll when you read "chopped choc bits" - let me explain...Here in Australia I can't buy MINI choc bits (maybe it's just my local supermarket!) but that is the ingredient I would want to use, so I decided to make my own. The reason I didn't want to use the usual choc bits in their whole form is that I wanted them to be more evenly distributed throughout the dough, so you get 5 or 6 smaller bits rather than just 2 big ones per ball. Same amount of chocolate, but it's about the distribution factor.
If you are going to chop the full sized bits like I did, there is no need to turn them to dust - we are just aiming for most of the "bits" to be at least in halves or thirds, VERY roughly!
The other option of course is just to leave them whole! Whatever takes your fancy.
The reason I have mentioned mixing by hand at step 3 (when we were using a perfectly good electric hand beater up until then) is because the mixture gets that thick that you risk burning out the motor in your beaters. If you decided to get out your stand mixer and use that from the start, this would be able to handle incorporating the flour. I personally don't get out my stand mixer if I don't have to!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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