Frozen Strawberry Cheesecake Bites With Chocolate Food

FROZEN STRAWBERRY CHEESECAKE BITES WITH CHOCOLATE

Steps:

• In a medium bowl, whip the softened cream cheese with the sweetener and heavy cream.
• When mixture is slightly thickened, add diced strawberries, and stir gently to mix the strawberries into the cheesecake mixture.
• Scoop into mounds on a parchment lined cookie sheet and place in the freezer.
• When cheesecake bites have completely frozen, drizzle with the melted chocolate mixture.
• To make the melted chocolate, simply microwave the chocolate chips with coconut oil in 20-30 second intervals, stirring well after each, until the chocolate is melted and smooth.
• Return chocolate drizzled cheesecake bites to the freezer to harden the chocolate.
• Store in an airtight container in the freezer.

FROZEN STRAWBERRY CHEESECAKE

Steps:

• Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
• When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
• Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
• When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.

STRAWBERRY CHEESECAKE BITES

Steps:

• Line a baking sheet with waxed paper.
• Beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
• Spoon the mixture into a piping bag fitted with a large round tip.
• With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
• Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
• Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
• Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
• Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE BITES

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and lemon zest with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
• Bake 1 hour or until center is almost set. Cool completely. Refrigerate 2 hours.
• Use foil handles to lift cheesecake from pan. Crumble cheesecake into large bowl. Add strawberries; mix well. Shape into 48 balls, using about 1 Tbsp. for each. Roll in graham crumbs until evenly coated. Place on parchment-covered rimmed baking sheet. Refrigerate 1 hour.
• Melt chocolate as directed on package. Dip cheesecake balls, 1 at a time, in chocolate; return to baking sheet. Sprinkle with any remaining graham crumbs. Refrigerate 1 hour or until chocolate is firm.

FROZEN CHOCOLATE CHEESECAKE BITES

Steps:

• Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended.
• Evenly distribute mixture into 10 sections of an ice cube tray.
• Tap tray firmly on the counter a few times to get mixture to settle flat.
• Next, top each with a teaspoon of chocolate syrup.
• Tap tray again to settle.
• Place tray in freezer until Bites are solid -- at least 2 hours.
• Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them).

STRAWBERRY CHEESECAKE BITES

Steps:

• cut out centers of strawberries and place them on a paper towel to absorb moisture.
• Mix whipped cream cheese and puff marshmallow together and place in pastry bag (or large zip lock bag with edge cut).
• Fill strawberries with mixture and dip into crushed graham crackers.
• Use extra filling and graham crackers as garnish.