STRAWBERRY CHEESECAKE BITES NO BAKE RECIPES
NO-BAKE STRAWBERRY CHEESECAKE BITES | DRISCOLL'S
Strawberries filled with a simple cheesecake filling are a fantastic bite-sized treat. For ease of preparation, make filling and prep strawberries ahead of time then assemble just before serving.
Provided by DRISCOLLS.COM
Prep Time 20 minutes
Cook Time 5 minutes
Yield 20
Number Of Ingredients 8
Nutrition Facts : Calories 204.57, FatContent 9.59 g, SaturatedFatContent 5.41 g, CholesterolContent 14.55 mg, SodiumContent 107.28 mg, CarbohydrateContent 26.48 g, FiberContent 2.07 g, SugarContent , ProteinContent 3.81 g
NO-BAKE STRAWBERRY CHEESECAKE BITES RECIPE - RECIPES.NET
Forget about your oven this time and nimble these no bake strawberry cheesecake bites! A fridge is all you need for this refreshingly sweet treat.
Provided by Allen
Total Time 3 hours 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Fill your muffin tin with baking cups.
- Mix all the ingredients for the crust in a small bowl and then pour evenly into each muffin cup. Press each firmly to form a thick base.
- In a large bowl, beat the cream cheese and salt with an electric mixer until smooth.
- Add the condensed milk until the batter becomes creamy.
- Add in vanilla and lemon juice. Mix until evenly combined.
- Pour the batter onto the muffin cups, filling them adequately just until the top. Use an ice cream scooper to portion it out as evenly as possible, roughly 1 ounce per cup. Piping bags, spoons, or even a small pitcher can also be used, as long as it can be controlled.
- Refrigerate your bites for 2 to 3 hours or until firm, preferably overnight.
- The next day, top the cheesecake bites with roughly 1 tablespoon of strawberry sauce and fresh strawberries.
- Enjoy your strawberry cheesecake bites!
Nutrition Facts : Calories 418.00kcal, CarbohydrateContent 49.00g, CholesterolContent 70.00mg, FatContent 24.00g, FiberContent 1.00g, ProteinContent 5.00g, SaturatedFatContent 14.00g, ServingSize 6.00 pieces, SodiumContent 304.00mg, SugarContent 34.00g, TransFatContent 1.00g, UnsaturatedFatContent 6.00g
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- Line mini muffin tin with baking cups. Mix all ingredients for the crust in a small bowl and then divide evenly into each muffin cup (should make 24). Press firmly to form a thick base. In a large bowl, beat cream cheese with an electric mixer until smooth. Gradually mix in milk until creamy, than add in vanilla and lemon juice. Spoon batter into muffin cups, filling just to the top of the lined baking cups. Refrigerate for 2 to 3 hours until set, and then top with strawberry sauce and fresh strawberries.
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