BITE-SIZED STRAWBERRY CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, sour cream, whipped cream, graham cracker, butter, strawberry
Provided by Julie Klink
Categories Desserts
Yield 24 servings
Number Of Ingredients 8
Steps:
- In a large bowl, add the cream cheese, powdered sugar, vanilla, and sour cream, and use an electric hand mixer or whisk to combine. Using a spatula fold in the whipped cream.
- Crush the graham crackers in a large plastic bag using a rolling pin or heavy pan.
- Pour the crushed graham crackers into a medium bowl, add the melted butter, and stir to combine. Set aside until ready to use.
- Fill an ice cube tray with the cheesecake mixture. Press a few pieces of strawberry into the cheesecake. Top with a spoonful of the graham cracker mixture. Use the spoon to clean up the edges. Freeze for at least 8 hours or up to 1 week.
- Use a butter knife or offset spatula to loosen the cheesecake bites from the ice cube tray. Flip the tray and let the cheesecakes fall out. Let the cheesecakes thaw before serving, about 1 hour.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips
Provided by Tasty
Categories Snacks
Yield 30 bites
Number Of Ingredients 8
Steps:
- In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
- In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
- Freeze for 10 minutes.
- In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
- Spread the cream cheese mixture evenly on top of the graham cracker crust.
- Freeze for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
- In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
- Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
- Freeze for 15 minutes, then serve!
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams
CHICKEN NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
GRANDMA'S SOUR CREAM CHEESECAKE BITES
Delicious 2-layer cheesecake bites that are easy to make. These 1-inch bites are great for parties. They won't last long as most people will eat 3 or 4 at a time. Make lots of them!
Provided by Jen7012020
Categories Cheesecake Bars
Time 4h15m
Yield 35
Number Of Ingredients 11
Steps:
- Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
- Increase the oven temperature to 450 degrees F (230 degrees C).
- Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
- Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
- Cut into 1-inch squares and serve.
Nutrition Facts : Calories 33 calories, Carbohydrate 2.5 g, Cholesterol 9.8 mg, Fat 2.4 g, Fiber 0 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 19.4 mg
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