Frozen Cheesecake Bites Recipes

FROZEN CHEESECAKE BITES

Steps:

• Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray. Set aside. In a large bowl, beat the cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan. , Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight. , Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. , In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!

FROZEN CHOCOLATE CHEESECAKE BITES

Steps:

• Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended.
• Evenly distribute mixture into 10 sections of an ice cube tray.
• Tap tray firmly on the counter a few times to get mixture to settle flat.
• Next, top each with a teaspoon of chocolate syrup.
• Tap tray again to settle.
• Place tray in freezer until Bites are solid -- at least 2 hours.
• Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them).