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Frozen Cheesecake Bites Recipe
Frozen Cheesecake Bites Recipe photo by Taste of Home

Frozen Cheesecake Bites Recipe

Publisher Photo
It only takes one of these delicious nibbles to cure your cheesecake cravings. But your guests are sure to ask for more.
TOTAL TIME: Prep: 1 hour + freezing Bake: 40 min. + freezing
MAKES:66 servings
TOTAL TIME: Prep: 1 hour + freezing Bake: 40 min. + freezing
MAKES: 66 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Frozen Cheesecake Bites in Country Woman June/July 2007, p27

Nutritional 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.

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