Chocolate & White Chocolate Cheesecake Bonbons
Ingredients
Cheesecake Filling
1 cup (225 g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
¾ cup heavy whipping cream, cold
Chocolate Coating
200 g dark or milk chocolate
200 g white chocolate
Decoration (optional)
Chocolate sprinkles
Colorful sugar sprinkles
Instructions
1. Make the Cheesecake Filling
In a bowl, beat the cream cheese until smooth.
Add powdered sugar and vanilla extract, then mix well.
In another bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
2. Shape and Freeze
Spoon the mixture into small silicone molds (round shapes work best).
Smooth the tops.
Freeze for 2–3 hours until fully firm.
3. Melt the Chocolate
Melt dark/milk chocolate in a microwave or double boiler.
Melt white chocolate separately.
Let the chocolate cool slightly but remain fluid.
4. Coat the Bonbons
Remove frozen cheesecake pieces from the molds.
Dip each piece into melted chocolate, letting excess drip off.
Place on parchment paper.
5. Decorate
Sprinkle chocolate or colorful sprinkles on top before the chocolate sets.
6. Set
Refrigerate for 20–30 minutes until the chocolate shell is firm.
Serving & Storage
Serve chilled.
Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
