CHEESECAKE BITES ON A STICK RECIPES

TWIX CHEESECAKE BITES ON A STICK | JUST A PINCH RECIPES

TWIX Cheesecake Bites on a Stick | Just A Pinch Recipes image

I found some coupons for TWIX bite-sized candies. And proceeded to buy 10. Okay 15 bags at Walmart. I’m stocking up over here people. In case there is ever a TWIX shortage, you know you can come on over to my house. Anytime. I’ve got you covered. And once I had my billion bags of TWIX candies, I decided to throw a little get together with some friends, make some desserts with the candies and have everyone try them out. I’m convinced that desserts always taste better in miniature form, but definitely always tastes best on a lollipop stick.

Provided by Raven Higheagle @ravenhigheagle

Categories Candies

Prep Time 2 hours 40 minutes

Cook Time 45 minutes

Number Of Ingredients 20

Ingredients

SHORTBREAD CRUST
1/2 cup(s) butter, at room temperature
6 tablespoon(s) powdered sugar
2 tablespoon(s) cornstarch
1/8 teaspoon(s) salt
1 teaspoon(s) pure vanilla extract
1 cup(s) flour, scoop to measure so it's not packed in
CHEESECAKE
16 ounce(s) (2 packages) cream cheese, at room temperature
1/3 cup(s) white sugar
1 1/2 teaspoon(s) pure vanilla extract
1 large egg, at room temperture
1 cup(s) twix bites
1 tablespoon(s) flour
CHOCOLATE COATING
1 cup(s) milk chocolate chips
1 teaspoon(s) butter
SUPPLIES
- lollipop sticks
- 1-inch circle cookie cutter

Steps:

Preheat the oven to 350 degrees. Line an 8 x 8 pan with parchment paper covering the bottom and the sides.
Cream together the butter and powdered sugar.
Beat in the cornstarch, salt, and vanilla.
Stir in the flour and then press the mixture evenly to the bottom of the pan.
Bake for 20-22 minutes or until lightly golden at the sides.
Remove and allow to cool while making the cheesecake filling.
In a large bowl, cream together the cream cheese (that has been softened to room temperature and not microwaved) with the sugar until completely smooth.
Beat in the vanilla extract and the egg.
In a small bowl, stir together the TWIX bites and the flour (this helps to keep the TWIX bites from all sinking to the bottom.)
Stir in the TWIX mixture to the cheesecake mixture and then pour evenly over the crust.
Bake for 20-23 minutes.
Remove and allow to cool for 30 minutes on a counter and then chill for 1 and 1/2 hours in the fridge.
Remove from the fridge pull out the cheesecake using the sides of the parchment paper.
Cut out circles in the cheesecake and then press a lollipop stick into the center of each cheesecake.
Line a large tray with parchment paper and set the cheesecake pops on the tray.
Freeze while preparing the chocolate.
Combine the chocolate and butter in a microwave safe bowl.
Microwave in bursts of 30 seconds, stirring in between each burst until the chocolate is melted.
Either spoon the chocolate over the cheesecakes or using a fork and the lollipop stick, gently dip the cheesecake into the chocolate and back onto the lined parchment paper.
12.Once all the cheesecakes have been coated in chocolate place in the fridge and allow for the chocolate to harden before enjoying.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Chocolate-Covered Cheesecake Bites Recipe by Tasty image

Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips

Provided by Tasty

Yield 30 bites

Number Of Ingredients 8

Ingredients

10 sheets graham cracker sheet
¼ cup confectioners sugar
1 teaspoon kosher salt
1 stick butter, melted
16 oz cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted

Steps:

In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
In a large bowl, combine graham crackers, ¼ cup (30g) confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
Freeze for 10 minutes.
In a separate bowl, combine cream cheese, 1 cup (160g) confectioner’s sugar, and vanilla, stirring until smooth.
Spread the cream cheese mixture evenly on top of the graham cracker crust.
Freeze for one hour.
Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹/64 inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
Freeze for 15 minutes, then serve!
Enjoy!

Nutrition Facts : Calories 164 calories, CarbohydrateContent 15 grams, FatContent 11 grams, FiberContent 1 gram, ProteinContent 2 grams, SugarContent 13 grams

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