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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.

66 ServingsPrep: 1 hour + freezing Bake: 40 min. + freezing

Ingredients

3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar, divided
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
4 eggs, lightly beaten
9 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
1/2 cup graham cracker crumbs
1/2 cup milk chocolate English toffee bits

Directions

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
large bowl; cover and refrigerate until mixture reaches spreading

2 of 2

Frozen Cheesecake Bites (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 55 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 47 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.