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 – 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!
Ingredients
12 oz. raspberries, washed and dried
2 (8 oz.) packages cream cheese, room temperature
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No-Bake Raspberry Cheesecake Bites
15 minutes active; 1 1/2 hours inactive to prepare Serves 12
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
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.
From: This Silly Girl’s Life