Strawberry Cheesecake Bites Food

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.

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.

STRAWBERRY CHEESECAKE BITES

Steps:

• For filling, beat cream cheese, confectioners' sugar and extract until smooth., Remove stems from strawberries. Using a paring knife or small melon baller, cut a 1-in.-deep opening in the stem end of strawberries. Pipe or spoon cream cheese mixture into openings. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over strawberries; if desired, sprinkle with graham cracker crumbs. Refrigerate until set.

MINI STRAWBERRY CHEESECAKE BITES

Steps:

• Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.

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.

BITE-SIZED STRAWBERRY CHEESECAKES RECIPE BY TASTY

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!

VEGAN STRAWBERRY CHEESECAKE BITES

Steps:

• Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
• Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
• Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.

STRAWBERRY CHEESECAKE BITES

Steps:

• Use tip of paring knife to cut out and remove hull from top of each strawberry. Hollow out centers of strawberries with knife; discard removed pulp.
• Cut small piece off tip end of each strawberry to allow strawberry to stand upright; place on plate. Discard removed tips.
• Mix cream cheese, sugar and vanilla until blended; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag, then use to squeeze cream cheese mixture into strawberries.
• Sprinkle with graham crumbs.

STRAWBERRY CHEESECAKE BITES

Steps:

• Preheat oven to 325. Line a 13x9x2 inch baking pan with heavy duty foil, leaving about an inch of foil hanging over the edges of the pan. Set aside.
• In a medium bowl, combine shortbread cookie crumbs, melted butter and 1 tsp of sugar. Press mixture into bottom of prepared pan.
• For filling:.
• In a large bowl, beat cream cheese and sugar with electric mixer until fluffly. Beat in flour. Add eggs and vanilla. Continue to beat on low until combined. Stir in sour cream and pour filling into crust.Bake for 40min.
• For S.cream honey topping:.
• Stir together sour cream, honey and vanilla in a bowl. When cheesecake is removed from oven, spread this mixture over the cake and bake for another 10minutes. Cool on a wire rack for one hour. Cover and chill for at least 4 hours.
• Cut into squares and top with strawberries and drizzled honey if desired. Makes about 54 bites.

FRESH STRAWBERRY CHEESECAKE BITES

Steps:

• Using small apple corer or sharp paring knife, carefully remove hulls from strawberries. Cut small portion off bottom of each strawberry so it will stand. Invert strawberries onto paper towel to drain.
• Into small bowl, beat cream cheese, powdered sugar and vanilla with electric mixer or whisk until well combined.
• Transfer cheese mixture to decorating bag. Or spoon mixture into small resealable food-storage plastic bag; seal bag and cut small hole in one bottom corner. Sprinkle tops of filled strawberries with graham cracker crumbs.