We know what you're thinking... But hear us out. The sweet cheesecake filling mixed with a super spicy hot sauce will balance out perfectly to create this amazingly sweet and spicy dessert!
Chocolate Cheesecake Bites Recipe | Elijah's Xtreme
1 cup cream cheese, softened at room temp.
1 cup chocolate-hazelnut spread, softened at room temp.
A few drops of Elijah's Xtreme Regret Hot Sauce
1 pack biscuit dough (8 pieces)
3 Tbsp unsalted butter, melted
3 Tbsp turbinado sugar
Assorted berries, to serve
1 Tbsp powdered sugar
Preheat oven according to biscuit package directions.
In a mixing bowl, add the cream cheese, chocolate hazelnut spread, and a few drops of Elijah's Xtreme Regret Hot Sauce. Whip with a hand mixer on high speed until fully combined.
Open the biscuit dough container. Cut each biscuit round in half, lengthwise, so you have two thin circles. Flatten each portion with your hand or rolling pin. Each round should be about 1/4 inch thick. Using a cookie dough scoop, add about 1 Tbsp of chocolate hazelnut cheesecake filling to the center. Fold the dough around the filling, creating a half-moon shaped dumpling, and pinch the edges around the filling. Pull the pinched edges together to form a seam at the top of the ball (it should look like a soup dumpling). Flatten the seam and cinch any opened to form a cohesive ball. Place seam-side down on a baking sheet. Repeat with all of the dough.
Brush each cheesecake bite with melted butter. Top each one with a generous pinch of raw turbinado sugar.
Air-fry or bake according to the package instructions, typically 350F for 12-16 minutes, until golden brown.
Plate with fresh berries. Add the powdered sugar to a fine mesh sieve and lightly dust it on top of the bites and berries.
Serve and enjoy immediately!