Raspberry Cheesecake Bites
Nov 22, 2016 21:20:44 GMT -5
Post by Shoshanna on Nov 22, 2016 21:20:44 GMT -5
Raspberry Cheesecake Bites
INGREDIENTS
12 oz. raspberries, washed and dried
2 (8 oz.) packages cream cheese, room temperature
2 cups frozen whipped topping
1 1/2 cups graham cracker crumbs (10-12 crackers)
1/3 cup sugar
1/2 teaspoon vanilla extract
PREPARATION
In a large bowl or mixer, cream together cream cheese, sugar and vanilla extract until smooth, then mix in raspberries until broken down and incorporated, yet still a little chunky.
Fold in cool whip with a rubber spatula until just combined, then freeze for 1 1/2-2 hours, or until firm.
Using a small ice cream scoop or tablespoon, scoop 1-2-inch balls of cheesecake mixture and roll into a circle. Then, roll cheesecake balls in crushed graham cracker crumbs until completely coated.
Transfer to a parchment lined baking sheet and continue with remaining cheesecake balls.
Place cheesecake balls in freezer until ready to eat, then let sit at room temperature before serving.
INGREDIENTS
12 oz. raspberries, washed and dried
2 (8 oz.) packages cream cheese, room temperature
2 cups frozen whipped topping
1 1/2 cups graham cracker crumbs (10-12 crackers)
1/3 cup sugar
1/2 teaspoon vanilla extract
PREPARATION
In a large bowl or mixer, cream together cream cheese, sugar and vanilla extract until smooth, then mix in raspberries until broken down and incorporated, yet still a little chunky.
Fold in cool whip with a rubber spatula until just combined, then freeze for 1 1/2-2 hours, or until firm.
Using a small ice cream scoop or tablespoon, scoop 1-2-inch balls of cheesecake mixture and roll into a circle. Then, roll cheesecake balls in crushed graham cracker crumbs until completely coated.
Transfer to a parchment lined baking sheet and continue with remaining cheesecake balls.
Place cheesecake balls in freezer until ready to eat, then let sit at room temperature before serving.