1/2 cup (1 stick) unsalted butter, softened
1 package (8-ounces) cream cheese, softened
1/2 cup powdered sugar
1 package (3.4-ounces) vanilla instant pudding mix
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup California walnuts, finely chopped, divided
1/2 cup semi-sweet mini chocolate chips
2 cups semi-sweet baking chocolate
Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a bowl of an electric mixer, combine butter and cream cheese. Beat on medium speed until well combined. Add in powdered sugar, vanilla pudding mix, vanilla extract and salt. Beat until combined. Stir in 1/2 cup chopped walnuts and mini chocolate chips.
Use a cookie scoop to make 18 round bites about 1-1/4 inches, and place on prepared cookie sheet.
Place in refrigerator for 30 minutes to 1 hour, or until firm.
Melt 2 cups semi-sweet baking chocolate in a double boiler or in the microwave.
Remove cheesecake bites from the refrigerator and dunk each bite into the melted chocolate. Sprinkle bites with the remaining 1/4 cup walnuts, then place back onto prepared baking sheet.
Place in refrigerator for another 45 minutes until the chocolate outer shell has hardened.
Serve immediately, or store in airtight container in the refrigerator for up to 1 week.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
