5.0 from 6 votes
Frozen Strawberry Cheesecake Bites
These chocolate covered strawberry cheesecake bites are an easy, crowd-favorite no bake treat, perfect for summer! A rich, creamy cheesecake center, swirled with fresh strawberries and a delectable strawberry jalapeno spread, an oreo cookie base, and then covered in a chocolate magic shell.
Servings: 24
Calories: 75 kcal
Course:
Dessert , Snacks
Cuisine:
North American
Ingredients
- 6 oz strawberries chopped
- 3 oz of Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
- 1 cup whipping cream
- 8 oz cream cheese softened (this is important)
- 2 tsp vanilla extract
- 4 tbsp lemon juice
- 12 Oreo cookies 24, if you’re using whole cookies
- 1 recipe for Chocolate Magic Shell
Instructions
- Mix the strawberries and the strawberry jalapeno spread and set aside.
- In a large bowl, pour the whipping cream, add the vanilla and whip until you have soft peaks.
- Add the softened cream cheese and lemon juice and mix until smooth and well combined - a few minutes with a hand beater.
- Add the strawberry mix and just gently mix it in - you simply want to have ripples of strawberry and not have it completely incorporated.
- Line a mini muffin tin with mini cupcake liners (optional, if you want to be able to remove the cheesecake bites easily from the pan. I didn’t do this because I couldn't be bothered peeling the liners afterwards).
- Use a cookie scoop (2 tbsp scoop), and fill the cavities with the cheesecake base.
- For even tops, smoothen the cheesecake base. Separate the oreo cookies and top each of the cheesecake bases with an oreo cookie half (you can top them with a whole cookie too if you prefer). Cover the pan with foil or parchment paper, and freeze for at least few hours until they are completely hardened.
- Unmold the cheesecake bites once they are completely frozen. If you used cupcake liners, you will need to peel this off before dipping the cheesecake bites in chocolate. If you didn’t use cupcake liners, dip the muffin pan in warm water for a few seconds (or use a blow torch) to loosen the cheesecake - use a spatula to gently pop them out.
- Place the cheesecake bites in the freezer until the magic chocolate shell is ready.
- Once the magic shell is cool, but still nice and smooth - use a fork to dip and coat each one in the magic shell sauce and place them on parchment paper to set. Once the chocolate magic shell has completely hardened (you can accelerate this by keeping them in the freezer), store the bites in individual ziploc bags until needed.
- For tastiest results, let the frozen cheesecake bites soften slightly before devouring!
Cup of Yum
Nutrition Information
Serving
1mini piece
Calories
75kcal
(4%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
12mg
(4%)
Sodium
92mg
(4%)
Potassium
64mg
(2%)
Fiber
0.3g
(1%)
Sugar
4g
(8%)
Vitamin A
152IU
(3%)
Vitamin C
5mg
(6%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 75
% Daily Value*
| Serving | 1mini piece | |
| Calories | 75kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 92mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.