We don’t have it too often, but every once in a while we get a huge craving for cheesecake and, when that time comes, need to have a recipe that we can whip up in an afternoon, so we can be chowing down on some creamy goodness that same day. (Having to wait overnight while a cheesecake sets in the fridge is the stuff nightmares are made of.) While there’s basically nothing a full-blown cheesecake can’t solve – at least in our mind – this recipe we found on This Silly Girl’s Kitchen for raspberry cheesecake bites is possibly even better…bite-sized treats that you can get out of the fridge or freezer whenever you need a boost? Yes, please. Two of those and you’ll be feeling better in no time!
Raspberry Cheesecake Bites
Serves 12; 15 minutes active; 1 1/2 hours inactive
- 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
- 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.
Recipe adapted from This Silly Girl’s Life