Name: Frozen Cheesecake Bites
Prep time: 1 h
Cook time: 1 h
Yield: 5
Ingredients: 3 packages (8 ounces each) cream cheese, softened -; 1-1/4 cups sugar, divided -; 1-1/2 teaspoons vanilla extract -; 1/2 teaspoon salt -; 4 large eggs, lightly beaten -; 9 ounces semisweet chocolate, chopped -; 3/4 cup heavy whipping cream -; 1/2 cup graham cracker crumbs -; 1/2 cup milk chocolate English toffee bits -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Frozen Cheesecake Bites

1. 3 packages (8 ounces each) cream cheese, softened -

2. 1-1/4 cups sugar, divided -

3. 1-1/2 teaspoons vanilla extract -

4. 1/2 teaspoon salt -

5. 4 large eggs, lightly beaten -

6. 9 ounces semisweet chocolate, chopped -

7. 3/4 cup heavy whipping cream -

8. 1/2 cup graham cracker crumbs -

9. 1/2 cup milk chocolate English toffee bits -

How to cook deliciously - Frozen Cheesecake Bites

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.