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White Chocolate Snowman Cheeseball

White Chocolate Snowman Cheeseball

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White Chocolate Snowman Cheeseball

White Chocolate Snowman Cheeseball

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 25 min
  • Total Time: 25 minutes

Ingredients

Scale

3 (8 ounce packages) cream cheese, room temperature

¾ cup powdered sugar

6 tablespoons light brown sugar

2 ½ cup white chocolate chips, melted

Sweetened coconut flakes (14 ounce package)

1 tablespoon coconut oil

1 small carrot

Christmas M&M’s

Semi sweet chocolate chips

Mini semi sweet chocolate chips

Pretzel sticks

Ribbon for scarf


Instructions

Make The Snowman Cheeseballs:

In a mixing bowl combine cream cheese, brown sugar, powdered sugar. Beat until the mixture is creamy and smooth about 2 minutes.

In a medium microwave bowl melt the white chocolate chips and coconut oil in 20 second intervals, stirring after each. Keep going until the white chocolate is melted and smooth.

Using a rubber spatula combine the melted white chocolate to the cream cheese mixture. Continue to beat until the cream cheese mixture is well combined.

Wrap plastic wrap on the bowl and place in the freezer for 2 hours. The cream cheese mixture will be firm and chilled.

Take out the cream cheese mixture and using your hands roll the cream cheese into 3 balls.

After all 3 balls are made dip the cream cheese balls into a medium size bowl of sweetened coconut. Each ball should then be covered in coconut.

Arrange the 3 coconut dipped balls on top of each other on a nice serving plate.

Decorate The Snowman:

To make the eyes use semi sweet chocolate chips.

The nose is a carrot. Take a small carrot and cut it into a small size carrot shaped nose and press into the snowman’s face.

The snowman’s smile is mini semi sweet chocolate chips.

Use a ribbon around the neck the make the scarf and tie it at the side.

Take 2 pretzel sticks and stick one on the left side and the other on the right side to make the arms.

Use Christmas M&M’s for buttons on his body.


Notes

Serve with graham crackers, vanilla wafers, or ginger snaps.


Nutrition

  • Serving Size: 30
  • Calories: 186
  • Sugar: 14.4g
  • Sodium: 88mg
  • Fat: 13.4g
  • Saturated Fat: 8.3g
  • Carbohydrates: 14.6g
  • Fiber: .2g
  • Protein: 2.4g
  • Cholesterol: 27mn
Peanut Butter & Chocolate Cheesecake Fat Bombs

Peanut Butter & Chocolate Cheesecake Fat Bombs

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Peanut Butter Chocolate Cheesecake Fat Bombs

Peanut Butter & Chocolate Cheesecake Fat Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 30

Ingredients

Scale
  • 8 oz. cream cheese, softened to room temperature
  • 1/2 cup creamy natural peanut butter no sugar added
  • 1/4 cup organic coconut oil refined, plus 2 tablespoons.(in liquid state)
  • 1 teaspoon pink Himalayan salt
  • ¼ cup stevia
  • 3/4 cup dark chocolate chips
  • 3 oz Reese’s, sugar free peanut butter cups chocolate candy

Instructions

  1. Line a small baking sheet with parchment paper and set aside.
  2. Measure out ¼ cup organic coconut oil refined and place in a microwave bowl and microwave for 30 seconds or until melted. Then place the coconut oil, cream cheese, peanut butter, stevia, and salt into a stand mixer. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the peanut butter cheesecake batter.
  3. Take out the peanut butter cheesecake batter from the freezer. Cut the Reese’s peanut butter cups in half and place on a small plate. Use a small teaspoon and your hands and roll out 20 balls. Place the peanut butter cup piece in the middle of each ball and roll with your hands. The Reeses’s should be hidden in the middle of the cheesecake ball. Place all the rolled balls onto the lined baking sheet and put back into the freezer.
  4. While the peanut butter cheesecake balls are in the freezer you can make the chocolate drizzle. Combine the dark chocolate chips and 2 tablespoons coconut oil in a microwaveable bowl. Microwave it for 30 second intervals until the chocolate is melted. Stir with a spatula. Take the peanut butter cheesecake balls out of the freezer and drizzle the chocolate over the balls using a teaspoon. Place back in the freezer for another 10 minutes. Then take out the cheesecake balls and transfer them to an airtight container placing it back in the freezer till you are ready to serve.


Nutrition

  • Serving Size: 20
  • Calories: 171
  • Sugar: 7
  • Sodium: 164
  • Fat: 14
  • Saturated Fat: 7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 9
  • Protein: 3
  • Cholesterol: 13