RASPBERRY CHEESECAKE BON BONS

Apr 15, 2012

smitten ⋅ quick and easy, sugars, sunshine treats ⋅ bon bon, cheesecake, dessert, frozen, Gluten free, raspberry ⋅ 2 comments

•I was practicing some recipes for a special women’s wellness weekend we have coming up at work.  I know, cheesecake, chocolate, and bon bons aren’t in the definition of wellness (do raspberries cancel it all out?).  I’ve tried to go the healthy route for their desserts, and we almost had a mutiny on our hands!  These have to be one of the best things I’ve eaten in a while.  They are a little messy, but that’s what makes them so good, so good that some have wanted to bathe in it =) 

 

1 tub of philadelphia ready-to-eat cheesecake filling

1 pint fresh raspberries

2 bags semi sweet chocolate chips

special equipment-small ice cream scooper

 

makes approx 12-15 depending on the size of your scooper

prep and chillin time 1 1/2 hours

 

 

Just 3 ingredients- I can only get the industrial size cheesecake batter at work (so sad, I know) and I only used half the tub.  The tub in the store looks a little different.  You can find it by the cream cheese *revision- can also be found by the prepared cookie dough area, depending on your grocery store.

 Pour the batter into a med bowl.  Add the raspberries and carefully stir in.

Line a baking sheet with parchment paper.  Using a small ice cream scoop, scoop cheesecake filling onto the pan.  Leaving a little room between each.  Pop into freezer for 1 hour.

With about 10 min left on the freezing time, start to melt your chocolate.  Bring about 2 inches of water to a simmer in a large sauce pot.  Place a med sized glass bowl on top, making sure that the bottom doesn’t touch the water.  Pour in the chocolate chips.

Melt chips over simmering heat for approx 7-10 min, making sure to stir.  When almost melted, you’ll still see some lumps, take off of the heat and keep stirring until completely melted and smooth.

Remove the cheesecake mounds from the freezer, and try and do this next step as quickly as you can.  Drizzle a large spoonfull of chocolate over the cheesecake using a circular motion.  Let the chocolate slowly cascade down.  The chocolate will harden pretty quickly when being poured over the frozen mounds.  Make sure to save about 1/4 of the chocolate to cover the bottoms later.

 

So, these bon bons aren’t perfectly covered like the kind you were supposed to eat while watching Oprah, but I didn’t stress and moved on.  I think having a little of the filling sticking out give them character.  Pop back into the freezer for another 10 min, until the chocolate is hardened.

If your melted chocolate is starting to harden in the bowl, put bowl back over some simmering water and stir until melted again.  Remove the half done bon bons from the freezer.  Flip them over replacing the parchment paper with a clean sheet ( I should have done that to avoid some of the bon bons from getting messy on the top).  Using a off-set spatula or knife spread on some more melted chocolate to cover the bottom.  Freeze again for 5 min. 

Can be stored in the freezer, in an airtight container for 2 weeks.  Chocolate can be a little hard if frozen for awhile, let sit out at room temperature for 15 min.  Hold on to your socks and ♥Enjoy

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