Best 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.

FROZEN LIME CHEESECAKE BITES

Steps:

• Line an 8x8 baking dish with foil so that it extends up the sides and over the edges. Spray with cooking spray. Crust: In a food processor, process the crackers into fine crumbles. Add the melted coconut oil and process again to combine. Pour the crumbs into the prepared pan and press down very firmly with your hands or a sheet of wax paper. Filling: Combine the cashews, coconut milk, lime juice, honey and coconut oil in a food processor and process until very smooth and creamy, scraping down the sides with a spatula as needed. This will take about 5 minutes. Add the lime zest and pulse to combine it well. Spread the filling evenly over the crust. Place the pan in the freezer and freeze until firm, about 2 hours. Lift the cheesecake from the pan using the foil and place on cutting board. Slide the foil out and cut the cheesecake into squares and put back into the freezer. Remove 30 minutes prior to serving and eat while still partially frozen.

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. Top each with a teaspoon of chocolate syrup. Tap tray to again to settle. Place tray in freezer until bites are solid - at least 2 hours.
• Once frozen, bites should pop out easily. If not, run the bottom of the tray under the faucet for a few seconds to loosen them.
• LAWL count - 1 bite = 2 condiments.

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).

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).

FROZEN CHEESECAKE BITES

Steps:

• Line the bottom of a 9-in. springform pan with parchment paper; 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 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 paper-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. Yield: 5-1/2 dozen.