Frozen Strawberry Cheesecake Bites

Two chocolate covered frozen cheesecake bites stacked on top of each other.

Frozen Strawberry Cheesecake Bites

Course: Desserts, No Bake Dessert, Snacks

Cuisine: North American

Prep Time: 1 10

Cook Time: 5

Overnight chilling: 8

Total Time: 9 15

Servings: pieces

Calories: 75kcal

Author: Dini Kodippili

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.

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Ingredients

6 oz strawberries chopped to small pieces
3 oz Strawberry jam / preserves
1 cup heavy cream 35% fat
8 oz cream cheese block softened
2 tsp vanilla extract
4 tbsp lemon juice
12 Oreo cookies
1 recipe for Chocolate Magic Shell

Instructions

Mix the strawberries and the strawberry jam 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 in a spearate bowl. Once creamy and smooth, add the whipped cream and mix together until well combined - a few minutes with a hand held beater.
Add the strawberry mix and just gently fold it in - so that you 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!

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