Dark Chocolate Pistachio Cheesecake Balls
Ingredients
- 8 oz cream cheese, softened
- 3 tbsp creamy pistachio butter
- 1/4 tsp vanilla bean paste, or extract
- 1/2 c. powdered sugar
- 3.5 oz dark chocolate, melted
- Flaky sea salt
Preparation
In a medium bowl, beat cream cheese and pistachio butter together with a hand mixer on medium speed. Add in powdered sugar and beat until combined well and creamy. Add vanilla and beat again.
Using a 2 tsp cookie scoop, scoop cheesecake onto a parchment lined baking sheet and place in freezer until frozen solid (4 hours to overnight).
Once frozen, drop each ball into melted chocolate and return to parchment. Sprinkle with flaky sea salt. Repeat with remaining balls.
Return to freezer until solid again.
Storage
Store in freezer in an airtight container for up to 2 months.
