Bite sized centers of Kahlua Cheesecake rolled in Chocolate Cookie Crumbs and dipped in White Chocolate.
There are three (3) basic steps to making White Chocolate Kahlua Cheesecake Bombs:
- Bake the cheesecake for the centers, cool and chill
- Dish out the centers and roll in cookie crumbs, chill
- Dip in White Chocolate
This recipe makes 30 to 32 bombs using the Wilton 8-inch scoop/#50 disher. Since the centers are cheesecake, you must keep these refrigerated until serving.
The cheesecake centers can be frozen and dipped in chocolate at different time. Just work thru Step 2 and flash freeze. Once completely frozen, store in a plastic bag. When you are ready to dip, just remove the amount you need and dip.
You can also freeze the the dipped cheesecake bombs for up to 6 months.
Ingredients for the Cheesecake Bombs
The ingredients for the cheesecake bombs are cream cheese, eggs, sugar, corn starch and Kahlua.
The recipe calls for Kahlua. Kahlua gives the chocolate a nice mild chocolate coffee flavor. If you do not have or would like a substitute for Kahlua, use ½ cup of heavy cream, 2 tablespoons of dissolved instant coffee and 2 tablespoons of chocolate syrup.
Additional items that you will need are chocolate cookies (crushed) and a dipping white chocolate.
See the shopping list at the end of the post to order dipping chocolate, parchment paper , scoop and the silicone bowl for melting the chocolate.
Making and Baking the Cheesecake Centers
The cheesecake for the centers comes together like a traditional cheesecake by creaming the cream cheese with the sugar/corn starch, adding the eggs and folding in the Kahlua.
For easy removal of the cheesecake center, line a baking pan with parchment (all the way up the sides).
Use a smaller baking pan filled with water on the top rack to add moisture to the over versus a water bath.
Be sure to completely cool and chill the center mixture before starting on the centers.
Making and Dipping the Cheesecake Bombs
Once the cheesecake centers have baked, cool completely and chill in the pan. Chilling in the pan makes it easier to then lift out the center mixture, parchment paper and all to either the counter top or cutting board surface.
The recipe calls for using the Wilton 8-inch scoop or the #50 disher. However, you can adjust the size of the cheesecake bombs if you like, just use a different size scoop. If you do not have a scoop/disher, try cutting into squares with a hot knife (just make sure the mixture is really cold) or drop by spoonfuls on to the parchment.
If you are dishing on the parchment paper, be careful to not tear the paper. You can flip the centers on to a cutting board and dish to prevent the chance of picking up bits of parchment. Move the dished centers to a 9 x 13 parchment lined pan and then chill in the freezer.
The Kahlua Cheesecake bombs are rolled in chocolate cookie crumbs. Be sure to remove the creamy centers from the cookies before crushing or use already crushed cookie. Roll the cheesecake bombs in the crush mixture. If the crumbs are not sticking (centers may be too chilled), just push the crumbs into the centers.
Once you have rolled all the cheesecake centers into the cookie crumbs, chill in the freezer for about 1 hour. The chocolate is going to be warm, the center will need to be very cold to stay together for dipping. Also, having very cold centers will help the chocolate set.
Begin melting the white chocolate about 15 minutes before you are ready to dip. Using a microwave safe bowl or a silicon bowl (see picture and shopping list) and about 1 lb of white dipping chocolate, melt the chocolate completely. To prevent from overheating the dipping chocolate, microwave at 30 second increments and stir between each 30 seconds. Your white chocolate should be completely melted and ready to use after about 3 rounds of 30 seconds and stirring. Do not over heat the dipping white chocolate, it will burn.
Using a fork or dipping tool, dip the very cold centers into the melted white chocolate and move to the parchment paper. Top the cheesecake bomb with additional crushed cookies before the chocolate sets.
White Chocolate Kahlua Cheesecake BombsPrint Recipe
- 16 ounces of cream cheese, softened
- ½ cup of granulated sugar
- 2 tablespoons of corn starch
- 2 whole eggs, at room temperature
- ½ cup of coffee liquor such as Kahlua
- 10 to 15 Chocolate Sandwich cookies with centers removed, crushed for rolling
- 1 pound of dipping White Chocolate or Almond Bark
- Other Items Needed:
- 10 x 10 Baking Dish or Cake Pan
- Parchment Paper to line 10 X 10 cake pan
- Small cake pan to hold water for baking cheesecake
- Wilton 8” scoop/#50 Disher
- 9 x 13 Sheet Pan
- Silicon bowl for melting chocolate
- Forks for dipping
Fill small cake pan with water about ½ way up and place on the top rack of the oven.
Preheat oven to 300 degrees.
Prepare 10 x 10 baking pan by lining with parchment paper. Make sure the parchment paper covers the bottom and sides of the pan.
Mix cream cheese, sugar and corn starch in a large bowl with a mixer (hand or stand) using the whisk attachment.
Add eggs one at a time, mixing well after each egg. Do not over mix.
Fold in the coffee liquor into the cheesecake/sugar/cornstarch/egg mixture.
Pour mixture into prepared 10 x 10 pan lined with parchment paper.
Bake in preheated oven with small pan of water on top rack for 30 minutes. Check the cheesecake mixture. If the center is set, then remove, otherwise bake for an additional 10 minutes and check again. The baking time for cheesecake will vary based on environmental conditions, so you will need to keep an eye on the mixture. The cheesecake centers will be done when the center is set.
Cool cheesecake mixture on counter for 1 hour.
Refrigerate for at least 1 hour and then move to the freezer for at least another hour. The centers need to be completely cooled and very chilled, almost frozen before dipping.
To dip the centers, prepare a 9 x 13 baking sheet by lining with a sheet of parchment paper.
Remove the cheesecake mixture from the pan and place on the counter (still lined with the parchment).
Using the Wilton 8-inch scoop or #50 disher, start at one end of the cheesecake mixture. Place the disher straight down to fill the scoop. NOTE: Be careful to not tear the parchment when scooping. You can also flip the cheesecake mixture to a cutting board if you like.
Release the cheesecake centers into the bowl of crushed cookies and roll around to cover.
Move the cheesecake center to the parchment lined 9 x 13 pan.
Once all the centers have been dipped and rolled in cookies, place in the freezer to chill. You want the centers cold or even frozen to dip.
To dip, prepare the white chocolate by melting in a silicon bowl in 30 second increments. Stir the chocolate in between each 30 second. Do not over heat the chocolate.
Take another sheet of parchment and put on the counter or another 9x13 baking sheet to hold the dipped centers.
Dip the centers into the white chocolate and move to parchment paper. Sprinkle the top with cookie crumbs. The chocolate will set quickly on the centers since they are very cold, so you will need to put the cookie crumb on after each dip.
Store Cheesecake Bombs in the refrigerator in a sealed container for up to 10 days. Freeze in sealed container for up to 6 months.
The Cheesecake Bomb centers can be made ahead and frozen to be dipped at a later dates. Dipped Cheesecake Bombs can be frozen for up to 6 months.