These ganache-drenched bonbons are conveniently kid-sized but fancy enough for all ages. In February, I look forward to having them in the fridge each day when I get home from work — the perfect little dessert to satisfy me without making me stress over my blood sugar. If your Valentine lives with diabetes (and/or celiac disease), I can’t think of a better way to show you care!
Serves: 12
Nutritional Information
Serving Size: 1 cheesecake ball
159
1g
14g
2g
7g
Ingredients
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- ⅔ cup erythritol powdered-style sweetener, such as Swerve Confectioners (do not use a granular sweetener)
- 12 maraschino cherries, pitted and well drained
- ½ cup extra-dark chocolate baking chips
- 3 tablespoons heavy cream
How To Make It
- In a medium freezer-safe bowl, beat cream cheese, butter, vanilla extract, and powdered sweetener with an electric mixer (start your mixer slowly to avoid a mess).
- Place the bowl in the freezer for at least 1 hour, until firm.
- Roll cheesecake mixture into balls, working quickly while the mixture is still cold (each ball should be about a heaping tablespoon or so). Push a cherry into the center of each ball and form the cream cheese mixture around it. Place on a cookie sheet lined with parchment paper.
- Place the cookie sheet in the freezer for 30 minutes.
- Melt chocolate chips in the microwave, 20 seconds at a time, stirring after each time until smooth, to avoid burning. (It should take about 1 to 1½ minutes total.) Add the heavy cream and stir until completely incorporated (this will also help the chocolate to cool slightly).
- Roll each cheesecake ball in chocolate. This step is messy; using a fork or two spoons can help. Set the chocolate-coated balls back on the parchment-lined cookie sheet.
- Place the balls in the refrigerator for a few hours to firm up. You can eat them after about 15 minutes of chilling, but they set up better if left to chill thoroughly. Serve cold.