Indulgent bites of peanut butter cheesecake mixed with mini chocolate chips and covered in sweet and smooth Ghirardelli melted chocolate.
In a bowl of an electric mixer (you can use a hand-held mixer as well), combine cream cheese, peanut butter, and sugar. Mix on medium to medium-high speed for about 2 minutes, until the consistently is lighter in color and lighter in texture.
Chop and fold in the chocolate chips. (Or use mini chocolate chips.)
Transfer the mixture into a bowl, cover, and refrigerate for about two hours.
Cover a large cutting board with a sheet of parchment paper. Scoop the cheesecake dough with a standard cookie scoop (#50) onto the parchment paper (make sure to leave some space in between).
Melt chocolate melts according to the package instructions. (I prefer to use a double boiler because it lessens the chances for scorching the chocolate and chocolate stays warm.)
One at a time, dip cold cheesecake bites into melted chocolate, roll them around using a fork, and shake off excess chocolate. Place them back onto the parchment paper to solidify. Give the chocolate a few minutes to harden.
Store in the refrigerator, in a large container with a lid.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.