Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, followed by the vanilla extract and graham cracker crumbs. Mix until a thick dough forms.
- Cover the bowl and refrigerate the cheesecake mixture for at least 1 hour until firm.
- Scoop 1-tablespoon portions of the mixture. Roll into a ball, make an indent, fill with a small amount of caramel sauce, and seal. Place on a parchment-lined baking sheet.
- Freeze the rolled cheesecake balls for at least 30 minutes until very firm.
- Melt the chocolate wafers in the microwave in 30-second intervals or in a double boiler until smooth.
- Dip each frozen ball into the melted chocolate, ensuring it's fully coated. Place it back on the parchment paper. Immediately sprinkle with flaky sea salt and a drizzle of caramel.
- Refrigerate the finished cheesecake balls for 15 minutes to allow the chocolate shell to set completely before serving.
Nutrition
Notes
Tip 1: Do not use whipped or tub-style cream cheese; it is too soft and will not hold its shape.
Tip 2: Ensure your caramel sauce is very thick. If it's runny, the filling step will be difficult and messy.
Tip 3: Working with well-chilled/frozen balls is the key to easy and clean dipping.
Tip 2: Ensure your caramel sauce is very thick. If it's runny, the filling step will be difficult and messy.
Tip 3: Working with well-chilled/frozen balls is the key to easy and clean dipping.