—Always have your PHILADELPHIA cream cheese at room temperature.
—Using heavy cream gives an airy texture, skip that if you prefer a denser cheesecake.
—Fold in your favorite jams or berry sauce instead of the cranberry sauce. Marmalade or raspberry preserves are a great alternative.
—Chilling the cheesecake before scooping allows for easier scooping and, likewise, chilling the scoops allows easier coating.
—Make sure the coating is processed to a fine size so it sticks without deforming the shape of your mini cheesecake bites.
—Use your favorite nuts for coating. Add some dark chocolate chips or caramel chips if you prefer; you can’t go wrong.
—This is really forgiving recipe; it's very hard to mess it up. And it’s very versatile, too, so feel free to adjust it to your taste.
—These mini cheesecake bites can be prepared well in advance; they keep for 5 days if well covered in the fridge or can be frozen up to a month in advance. —They’re actually so good served frozen, too! They taste like a cheesecake ice cream with so much flavor, crunch and texture!