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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
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  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/raspberry-cheesecake-bites/#recipe
headline
nameRaspberry Cheesecake Bites
descriptionYou've got to try one of these! (...Or five...)
urlhttps://12tomatoes.com/raspberry-cheesecake-bites
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. 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.
  2. Fold in cool whip with a rubber spatula until just combined, then freeze for 1 1/2-2 hours, or until firm.
  3. 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.
  4. Transfer to a parchment lined baking sheet and continue with remaining cheesecake balls.
  5. Place cheesecake balls in freezer until ready to eat, then let sit at room temperature before serving.
You've got to try one of these! (...Or five...)
Course:

Recipe adapted from This Silly Girl’s Life

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Raspberry Cheesecake Bites

Raspberry Cheesecake Bites

5 from 3 votes
Servings: Serves 12
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. Fold in cool whip with a rubber spatula until just combined, then freeze for 1 1/2-2 hours, or until firm.
  3. 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.
  4. Transfer to a parchment lined baking sheet and continue with remaining cheesecake balls.
  5. Place cheesecake balls in freezer until ready to eat, then let sit at room temperature before serving.