FROZEN CHEESECAKE BITES
It only takes one of these delicious nibbles to cure your cheesecake cravings. But your guests are sure to ask for more.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 5-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MINI CHEESECAKE BITES
I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!
Provided by Stacie Lora
Categories Dessert
Time 25m
Yield 12 mini pies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place foiled muffin cups into mini-muffin tin (12 total).
- Add one vanilla wafer to each muffin cup.
- In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
- Add eggs, one at a time, mixing well after each addition, then mix until creamy.
- Fill each muffin cup 3/4 full.
- Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
- Cool completely on wire rack.
- Refrigerate at least 3 hours, overnight is best.
- Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.
CHEESECAKE BITES
These are always a hit when I take them to parties. I found this recipe in a Spirit of Christmas book.
Provided by Kaykwilts
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Mix brown sugar, flour, and nuts.
- Stir in margarine until blended.
- Reserve 1/3 cup of mixture; pat remainder in a greased 8-inch square baking pan.
- Bake in a pre-heated 350 degree oven fo 12-15 minutes.
- Beat cream cheese and sugar until smooth.
- Beat in remaining ingredients.
- Pour over baked crust; sprinkle with reserved pecan mixture.
- Return to oven and bake 25 minutes.
- Cool slightly; then cut in two-inch squares.
CHEESECAKE BITES
Steps:
- Chill a clean ice cube tray in the freezer. For the cheesecake filling: In a food processor, mix together the cream cheese, yogurt, confectioners' sugar and vanilla until smooth. Pour into a large resealable plastic bag and set aside. Clean out the food processor bowl for the chocolate covering.
- For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth.
- Using a pastry brush, grease the chilled ice cube tray with coconut oil. Spoon the chocolate shell mixture into each compartment, tilting the tray around to coat the sides. Cut a small corner off the bottom of the bag of filling and squeeze into each chocolate mold. Spoon more chocolate over the filling to cover. Freeze for 4 to 5 hours, or overnight.
- Before removing the cheesecakes, set the frozen tray on the counter for 2 to 3 minutes to start defrosting. Remove as you would ice cubes, by twisting the tray, or running the underside of the tray under warm water for a few seconds. Serve immediately.
INVERTED CHEESECAKE BITES
These are a unique way of serving delicious cheesecake in beautiful shapes and small portions. Your friends or guests will be impressed. I have tried this inverting technique in both bite size and loaf size Nordic Ware pans with great success and a positive response from all my happy samplers.
Provided by Maanita S.
Categories Cheesecake
Time 1h5m
Yield 60 Cheesecake Bites, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F.
- Spray the wells of your cake bites pans with baking spray and use a pastry brush to make sure they are fully coated. This recipe fills 4 to 5 cups, so you may need a few pans. I use three 1.5 cup cake bite pans.
- In a small bowl, whisk together the Graham cracker crumbs and powdered sugar. Add the melted butter and blend well.
- Press a thin layer of the Graham cracker mix into the wells to form the crust. It will be easier to prevent sticking if the crust comes all the way up the sides. There may be a little bit leftover.
- In a medium bowl, whisk the cream cheese and sour cream together until smooth. Some tiny lumps are okay, but try to avoid beating the mix so fewer air bubbles are introduced.
- Blend in the sugar.
- Blend in the eggs, lemon peel and vanilla extract.
- Use a small spoon to spoon the batter into each well, almost to the top.
- Bake each pan at 350° for about 15 to 20 minutes or until the filling is set.
- Cool each pan for 15 minutes on a wire rack and then transfer to the refrigerator or freezer until no longer warm.
- Invert the pans onto wax or parchment paper. You may have to tap the pans to remove the bites. If you experience sticking, run a toothpick carefully around the edges to separate them from the pan.
- Transfer them to a closed container, layered between wax or parchment paper for at least two hours until fully chilled. Serve on a cold plate and feel free to garnish.
- These can be made the day before an event or dinner party. They can also be baked in cakelet size pans or a 5 to 6 cup loaf or cake pan, but you may need to double the amount of Graham cracked crust and increase the baking time. Cheesecake Loaf baked for 40 minutes.
Nutrition Facts : Calories 204.9, Fat 15.3, SaturatedFat 8.5, Cholesterol 68.3, Sodium 157.1, Carbohydrate 14.6, Fiber 0.1, Sugar 12.3, Protein 3
THE BEST LOW CALORIE CHEESECAKE BITES...
I found this recipe while looking for low calorie treats. It's excellent in satisfying your sweet tooth!
Provided by Naren-lee
Categories Cheesecake
Time 3h45m
Yield 11 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside.
- Using a paring knife, hollow out the top of each strawberry to a depth of approximately 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s) as you do this.
- Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet.
- Place the cookie sheet into the refrigerator and leave them for a few hours or over night to completely chill.
- ENJOY!
Nutrition Facts : Calories 67.5, Fat 0.7, SaturatedFat 0.2, Cholesterol 2.5, Sodium 163.5, Carbohydrate 11.9, Fiber 1.1, Sugar 8.2, Protein 3.8
CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips
Provided by Tasty
Categories Snacks
Yield 30 bites
Number Of Ingredients 8
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!
Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams
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