- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
This recipe is a delightful twist on traditional snacks. It features frozen cheese bites dipped in luscious milk chocolate and sprinkled with crunchy nuts and mini chocolate balls. They’re surprisingly simple to make, yet they look like gourmet treats straight from a fancy confectionery.
Yield: 8
All products are proudly made in the USA.
View all of Mehadrin’s beautiful Shavuot 2024 recipes here.
4 Mehadrin Cheese Snacks, frozen
cake pop sticks or wooden skewers
2 bars brown milk chocolate (7 ounces)
1/2 bar white milk chocolate (1.75 ounces), melted for drizzling
nut crunch
brown and white mini chocolate balls
Once frozen, remove the cheese snacks from the freezer, run a knife around the edges, and pop them out of the cups. Let them sit for a few minutes until they thaw slightly, then use a sharp knife to cut each cheese snack into six cubes.
Carefully skewer three cheesecake cubes onto each stick, placing them close together. Skewer them slowly, paying attention that it shouldn’t be too frozen, or it can break.
Return them to the freezer.
Melt the brown chocolate in a double boiler or a microwave-safe bowl in 30-second intervals until smooth.
Dip the cheese snack skewers, one at a time, fully coating all sides of the cubes. (Alternatively, you can pour the chocolate over the skewers.) Allow excess chocolate to drip off before placing the skewer on a lined baking sheet or tray.
Drizzle the melted white chocolate over the kebabs, sprinkle with mini chocolate balls and nut crunch, then drizzle some more white chocolate over it.
Once decorated, place the cheesecake kebabs in the refrigerator for a few minutes to allow the chocolate to set. Keep refrigerated in an airtight container until serving.
Alternatively, you can prepare these in advance and freeze them. Remove from the freezer a half hour before serving.
Recipe Development, Styling, & Photography by Yossi and Malky Levine
How Would You
Rate this recipe?
Please log in to rate
Reviews