The Thome home has been slammed with house showings, a sudden burst of buyers shopping in the cold. Which in return we’ve spent a lot of our time cleaning, and the other half being kicked out of the house. Prepping the house with two toddlers at your ankle is nearly impossible. The only trick I have found is keeping them occupied in one room only. Clean all the rest. Clean the room they are in, and hit the road no matter how much time there is until the showing. We’ve conquered a system, and at this point we are just as sick of selling this house as anyone else is on the market right now.
All of this busy stuff just brought Dan and I to realize how quickly Christmas is coming. No shopping has been done. Lists have not been made (which I am usually a list queen). Food for Christmas day hasn’t gotten a minute of my thoughts. So, we really need to get moving. Making things ahead of time, to make the holiday schedule flow a little smoother is always top on my list. I have a few go to appetizers that I make ahead that make last-minute guests feel like royalty. When it comes to dessert, cookie dough is always easy to have on hand. If you’re in the mood for something new and extremely easy …
CHEESECAKE BITES! Holy heavenly cheesecake, smothered in chocolate, in a tiny little package awaiting the first bite.
If “free time” is not in your vocabulary, but, “planning ahead” is. These cheesecake bites should be your go-to dessert for the holiday season. You can make these a day or two in advance and just keep them in your fridge until your ready to show them off. No baking. Only buying a 8″ pre made cheesecake, and melting a few bags of chocolate and your well on your way to creating a fancy pants dessert.
- 8″ cheesecake
- 3 bags of milk chocolate chips or dark
- sprinkles
directions:
Using a small cookie scoop, scoop directly into your cheesecake, all the way down to the crust. Roll as neat of a ball as you can, and place it onto a baking sheet lined with parchment paper. Continue to roll and roll until your cheesecake is gone.
Place the baking sheets into your fridge for up to an hour, or in your freezer for 30 minutes to firm up a bit before dipping in chocolate.
Pour ONE bag of your chocolate chips into a microwave safe bowl. Microwave for 30 seconds, and stir. Continue to do so until the majority of the chips have melted. This should take no more than 3-4x of 30 seconds. Take out, stir to continue to melt the remaining chips.
Drop one cheesecake bite into the chocolate, and using a spoon to pour the melted chocolate over the top. Using a fork to pick up the cheesecake bite, and place it back onto the prepared baking sheet, top with sprinkles. Don’t sweat it. These will not look perfect, and that is okay! Once your chocolate is gone, wash and dry your bowl and continue with another bag.
Once they are all coated in chocolate, put them into the fridge until you are ready to serve. ENJOY!
**Feel free to get wild with these. The combinations are endless. Dan wanted plain cheesecake so I bought what would get eaten. Otherwise, strawberry swirled cheesecake dipped in white chocolate … turtle cheesecake dipped in dark chocolate….**
