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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.
  • Total Time
    Prep: 1 hour + freezing Bake: 40 min. + freezing
  • Makes
    5-1/2 dozen


  • 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


  • 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 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.
Nutrition Facts
1 each: 55 calories, 3g fat (2g saturated fat), 21mg cholesterol, 47mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.
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  • Transvaal
    Aug 20, 2015

    Delicious, handy to have in freezer, but the melon baller step took forever and was very messy. Plan to try again with a 10X15 pan, and cut the cheesecake into small squares.