I scream, you scream, we all scream for…
REALLY MINI FOOD.
And you thought I was going to say “ice cream.” TRICK’D YA!
Pretty sure you’ll get over the possible “I’ve-been-tricked” anger that is swirling around in your cheesecake-loving noggins in about 3 seconds.
Because they teeny-tiny little bites of creamy-dreamy, superfresh mint cheesecake that are gettin’ a crispy-crunchy rich chocolate HUG are the KEY to getting ANYONE to forget any possible wrong-doings that you even done to them in their lives.
Big claims for such tiny little bites of Christmas-time food heaven.
BUT, they OWN THEM.
I feel like you and I are on the same page about a LOT of things that we put in our mouths. One of the major points that we agree on is the <3 <3 <3 of mini food. Mostly because we really like eating and mini foods = MORE FOOD FOR YOU.
But, also because mini food is, uhhh, SO CUTE RIGHT NOW.
B-b-butttt what about REALLY mini food? These aren’t pint-sized in the sense of those mini pumpkin cheesecakes. These are BITE SIZED.
Like, one in your hungry mouth. All at O-N-C-E.
Pro tip: I do recommend chewing. Just sayin’.
Now I can take no blame for any general bad things that happen if you think that “really mini” means “no-need-to-chew” and you try to inhale 6 bites back to back, NO STOPPING.
Real life talk: I would NOT BLAME YOU. Just felt a warning was in order.
On the topic (that we accidently got off-topic from) of things that we super agree on right now: desserts that are both protein packed AND provide a super-stealthy ninja pop of heart-healthiness. This is why you’re going to be RLY RLY excited when your eyeballs peep the mega dose of the lean-mean-muscle-building machine that is Greek yogurt and the nutritious powerhouse that is avocado in the ingredient list.
Can we also just take a moment to image Greek yogurt and avocado together? It’s like CREAMY x 2 plus EXTRA SUPER CREAMY = crushin’ so hard on the ridiculously velvety smooth texture that is oozing out of these bites.
P.s the avocado also makes the bites (naturally) green. Have you ever opened a container of mint chocolate chip ice-cream, only to discover it was WHITE?
Exactly. You don’t trust it.
You may actually remember this cheesecake from last year’s mint gluten free cheesecake with avocado brownie bottom. This is like that. Without the brownie.
And COVERED in chocolate.
Because dunking things in chocolate >>>>>>> just putting a little bit on the bottom.
Also, because I recently learned how to make chocolate covered cheesecake bites, and considering mint and chocolate is basically the most magical combination of Christmas food to ever happen to this planet we call earth, well….I WENT THERE.
Like 10 times. As in I have A LOT of cheesecake bliss-balls rolling around in my fridge right now for whenever the craving hits. P.s can we rename them cheesecake bliss balls?
And, because I am a real, hungry person who exists in the real world, that happens A LOT.
I’m strongly urging you to do what I say AND what I do and follow suit by doubling (read: quadrupling) your batch of smooth-n’-creamy bites of yum this Christmas season. Aaaand, don’t plan on givin’ A-N-Y away.
You know that saying “it’s better to give than to receive”
That doesn’t apply here.
- 8 ounces light cream cheese, at room temperature
- 1/2 cup avocado, mashed (115 g)
- 1/3 cup organic raw cane sugar
- 1/2 cup nonfat vanilla greek yogurt
- 1 large egg
- 1 large egg white
- 1/2 teaspoon peppermint extract
- 2 tablespoons chopped dark chocolate
- 10 ounces dark chocolate, good quality
- Preheat your oven to 325°F.
- In a large bowl, using an electric hand mixer, beat the cream cheese, avocado and sugar just until combined.
- Add in the Greek yogurt, egg, egg white and peppermint extract and beat just until blended, scraping down the sides as necessary. You don’t want to overbeat a cheesecake, as this causes it to crack.
- Gently stir in the minced chocolate.
- Pour the cheesecake into an 8-inch spring form pan and bake until the top is almost all set, but a small circle in the center is still a little bit jiggly, about 25-30 minutes.
- Remove from the oven and let come down to room temperature. Then, cover and refrigerate for at least 6 hours to overnight.
- Once chilled, remove the sides of the spring form pan and scoop the cheesecake into 1 1/2 tablespoon balls, placing the balls on a parchment-paper lined cookie sheet. Your cheesecake will probably be quite soft, and difficult to perfectly shape, so you may not be able to get perfect circles quite yet. Damp hands helps a lot!
- Place the balls into the freezer to lightly set, about 10-15 minutes.
- Remove from the freezer and roll into perfect circles.
- Place back into the freezer and chill until the balls are totally hard and solid, at least 2 hours.
- Melt the chocolate in a microwave-safe Tupperware container using half power and 30 second intervals, stirring between each interval.
- Remove half of the balls out of the freezer, keeping the rest chilled until ready to dip. Drop one ball into the melted chocolate, gently swirling around to cover.
- Use a fork to lift the ball out of the chocolate and tap your hand gently (not the fork) so that all the excess chocolate drips off. You’ll need to work quickly so the ball doesn’t harden to the fork!
- Use a toothpick to gently slide the ball onto another parchment lined cookie sheet and repeat until all the truffles are done.
- Store in the refrigerator and serve chilled.
- You will have some chocolate left over, but it’s easier to dip the balls if you have excess.
- I think this video is really helpful to show you how to dip the truffles!
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