4 Ingredient Frozen Berry Cheesecake Bites Food

4 INGREDIENT FROZEN BERRY CHEESECAKE BITES

Steps:

• Place bran cereal in a food processor and blitz until fine crumbs are formed.
• In a mixing bowl, mash the banana until smooth, then mix in the bran crumbs. Mixture should stick together when pressed.
• Line two muffin tray holes with patty pans and press bran and banana mix into the bottom of each patty pan.
• Place berries in a food processor with yoghurt and puree until smooth. Spoon mixture on top of base in patty pans.
• Place in freezer for approximately three hours or until set.

FROZEN CHEESECAKE BITES

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.

MINI CHEESECAKE BITES

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.