The Painted Apron

Party Panache, Petite Cheesecake Boules

Posted by the Painted Apron on April 30, 2015 · 10 Comments 

This is a WOW dessert, that involves no baking!

You start with a prepared cheesecake and transform it into petite cheesecake creations

The possibilities are endless, so you can go wild with your imagination

I used a combination of chocolate, caramel, fruit and butterscotch chips for these “boules” [French for balls]

I cut the thawed cheesecake into 1/4s

For the first version, crumble the quarter cake into a bowl

Gently form it into balls, crust and all

Put them on a tray in the freezer while you work on the rest

For the second version, cut the crust off

and then mix the cheesecake with butterscotch chips and form into balls

I used a mini scoop, I highly recommend getting one, they are incredibly handy

Now make some more plain cheesecake balls and put them in the freezer for 15-30 minutes

Give them a fast bath in melted white chocolate or Candy Quik and top with a fresh raspberry

Return pan to refrigerator to set

Use the remaining quarter of cheesecake to fill the strawberry tulips.  Cut a X from the tip of the berry stopping just before the stem end and gently open berry and place cheesecake ball inside

Refrigerate to firm up cheesecake before drizzling with melted chocolate if desired

You will probably desire   😋

The fun continues with the presentation~

You can use a pretty plate or serving tray

The Salted Caramel petite boules are sitting in a pool of caramel sauce and topped with just a touch of sea salt

If you don’t have tasting spoons, use soup spoons, ramekins or small bowls

The eye appeal is doing the hard work for you

Petite Cheesecake Boules

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

chill 15 minutes mins

Course Dessert

Cuisine American

Servings 40 boules

Equipment

• individual spoons or small cups

Ingredients

  

• 1 cheesecake
• butterscotch chips
• chocolate sauce
• caramel sauce
• fresh raspberries
• fresh strawberries
• coarse sea salt
• white chocolate or melting chocolate
• Cheesecake cut into 1/4s

Instructions

 

Plain Cheesecake Boules

• Crumble cake into a mixing bowl, crust and all. Mix with your hands and roll or scoop into bite size balls. Chill. Makes 12-14

White Chocolate Raspberry Boules

• Cut as much crust as possible from cheesecake and form the cake into balls. Chill. Melt chocolate according to package directions and quickly dip balls into melted candy and place on cold metal pan. Top with a fresh raspberry and place it the refrigerator to set. Makes 10-12

Butterscotch Cheesecake Boules

• Cut crust away from cheesecake if desired. Mix cake and butterscotch chips in a bowl and roll or scoop into bite size balls. Place in refrigerator to chill. Makes 10-14 boules

Salted Caramel Cheesecake Boules

• Prepare Plain Boules, or Boules without crust, and refrigerate. To serve place each boule on a serving spoon or small ramekin and drizzle caramel sauce over boule and top with a few pieces of coarse finishing salt, a little goes a long way.
• 1/4 of a Sara Lee cheesecake will yield 10-14 balls, depending on the size of the balls, and whether the crust is used. Results will vary depending on size and type of cheesecake used. This recipe is simply a guide line.

Keyword cheesecake bites, cheesecake boules, cheesecake,, dessert on a spoon, fancy dessert, mini cheesecakes

There’s no guilt involved with eating just one little boule, and there is something about an elegant presentation that leaves you satisfied with less~

Enjoy!

for another printable version of Petite Cheesecake Boules click here

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