Frozen Lime Cheesecake Bites Recipes

Steps:

• Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Gradually add sherbet, mixing well after each addition. Pour over crust.
• Freeze 4 hours or until firm. Remove rim from pan. Garnish dessert with lime slices just before serving.

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.

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!

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.

Steps:

• Take Graham crackers and roughly crush them, pour in melted butter and toss until coated.
• Place on Baking sheet and bake at 375 for 6 minutes, remove from oven and let cool.
• Whip Cream Cheese, 1/2 cup of sugar, Lemon zest, and lemon juice until well creamed.
• Whip heavy cream with 2 tbs of sugar until it forms peaks.
• Fold the whipped cream in with the cream cheese mixture.
• Add in the graham cracker crumbs and mix well.
• spoon into mini muffin tins and freeze for a minimum of 1 1/2 hours.