Frozen Strawberry Cheesecake Bites Recipe
These Frozen Strawberry Cheesecake Bites are a delightful no-bake treat featuring a creamy strawberry-infused cheesecake base topped with Oreo cookie halves and coated in a homemade chocolate magic shell. Perfectly portioned as bite-sized desserts, they are frozen until firm and make a refreshing, indulgent snack for summer or any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including freezing time)
- Yield: 12 cheesecake bites 1x
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Strawberry Mixture
- 6 oz strawberries, chopped into small pieces
- 3 oz strawberry jam or preserves
Cheesecake Base
- 1 cup heavy cream (35% fat)
- 8 oz cream cheese, softened
- 2 tsp vanilla extract
- 4 tbsp lemon juice
Toppings and Additional
- 12 Oreo cookies (halved)
- 1 recipe for Chocolate Magic Shell (homemade or store-bought)
Instructions
- Prepare Strawberry Mixture: In a bowl, combine the chopped strawberries with the strawberry jam or preserves and set aside for later use.
- Whip Cream: In a large bowl, pour the heavy whipping cream and vanilla extract. Whip until soft peaks form using a hand mixer.
- Mix Cream Cheese Base: In a separate bowl, combine the softened cream cheese and lemon juice. Mix until smooth and creamy. Gently fold in the whipped cream and mix until fully incorporated, creating a light, fluffy base.
- Fold in the Strawberries: Gently fold the prepared strawberry mixture into the cheesecake base, ensuring you maintain visible strawberry ripples rather than fully blending it in.
- Prepare Muffin Tin: Line a mini muffin tin with mini cupcake liners if desired to ease removal, though this step is optional.
- Fill Muffin Cups: Use a 2 tbsp cookie scoop to fill the muffin cavities with the cheesecake mixture. Smooth the tops evenly.
- Add Oreo Topping: Top each cheesecake bite with a half Oreo cookie (or whole if preferred). Cover the muffin pan with foil or parchment paper and freeze for several hours until solid.
- Unmold Cheesecake Bites: Once frozen, remove the cheesecake bites carefully. If liners were used, peel them off. If not, dip the pan briefly in warm water or use a blow torch to loosen bites, then gently pop them out with a spatula.
- Freeze Until Chocolate Ready: Return cheesecake bites to the freezer while preparing the chocolate magic shell.
- Dip in Magic Shell: When the chocolate magic shell is cooled but still pourable and smooth, dip each cheesecake bite using a fork to coat lightly, then place on parchment paper to set. Freeze again to harden the chocolate coating quickly.
- Storage and Serving: Once the chocolate shell is completely hardened, store the frozen cheesecake bites in individual Ziploc bags. For best flavor and texture, allow them to soften slightly before enjoying.
Notes
- Using mini cupcake liners is optional but can make removal easier.
- Ensure the cream cheese is softened well for a smooth base.
- Gently fold in strawberries to keep pretty swirls in the cheesecake bites.
- To easily unmold without liners, briefly dipping the pan in warm water or using a blow torch prevents damage.
- The chocolate magic shell can be homemade or store-bought; make sure it is at the right consistency for dipping.
- Letting the bites soften a bit before eating enhances the creamy texture.
Keywords: frozen cheesecake bites, strawberry cheesecake bites, no-bake cheesecake, mini cheesecake desserts, chocolate coated cheesecake bites, Oreo cheesecake bites, summer desserts
