The cheesecake bites, literally ‘cheesecake bites’, are a fun and different way to serve the classic no-bake cheesecake: they are a kind of cheesecake truffles covered with crumbled biscuits and enriched with fresh fruit. The cheesecake bites thus present the traditional ingredients of no-bake cheesecakes in a different guise, but, unlike the latter, they are without butter and without gelatin. The cheesecake balls, in fact, to maintain their shape and consistency, must be kept in the freezer until a few minutes before being served, which also makes them very practical because once prepared they keep for a month and can be taken out just before serving. You can enrich the cheesecake bites with the fruit you like most: I used raspberries, but all berries, as well as strawberries and sour cherries, are suitable for this recipe. Nothing prevents you from preparing these cheesecake balls with other fruits, such as peaches or kiwis, as long as they are cut into small pieces. The cheesecake bites are a perfect dessert for the summer, to be served at a buffet or to offer your guests a fresh and different after-meal dessert.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 25 Minutes
- Portions: 25 Pieces
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: All seasons
- Energy 96.96 (Kcal)
- Carbohydrates 8.33 (g) of which sugars 4.09 (g)
- Proteins 1.63 (g)
- Fat 6.56 (g) of which saturated 0.00 (g)of which unsaturated 0.03 (g)
- Fibers 0.58 (g)
- Sodium 64.68 (mg)
Indicative values for a portion of 33 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 25 raspberry cheesecake balls
For the gluten-free cheesecake truffles I used gluten-free dry biscuits like petit.
- 10.6 oz cream cheese (I used Philadelphia)
- 2/3 cup heavy cream (unsweetened)
- 1/3 cup sugar
- A few drops vanilla essence
- 1.5 cups raspberries
- 3/4 cup dry biscuits (for me gluten-free)
Tools
- 1 Bowl
- 1 Small bowl
- Electric whisk
- 1 Spoon
How to prepare cheesecake bites
To prepare the raspberry cheesecake bites, start by putting the cream cheese in a bowl along with the sugar and vanilla flavoring (1). Work the mixture with a wooden spoon until you have a soft and smooth cream (2). Separately, whip the cream perfectly (3); to get a firm cream, it is important to keep the cream in the fridge and put the bowl and the whisks in the freezer for twenty minutes before whipping.
Add the whipped cream to the cheese mixture a little at a time (4). Mix it carefully, folding from bottom to top to prevent it from deflating (5). Quickly rinse the raspberries under water, dry them by patting them with a paper towel, and add them to the cheesecake bites cream (6).
Mix gently, not so much to avoid breaking the raspberries (in fact, they should break a bit to give the cheesecake bites a nice marbled effect), but rather to prevent the cream from deflating (7). Let the resulting mixture rest in the freezer for 3 hours. To speed up the cooling a bit, you can pour it into a shallow and wide bowl.
After the resting time, prepare the coating for your cheesecake bites: coarsely crumble the biscuits (8) using a meat mallet or, if you want a more homogeneous effect, a mixer. Retrieve the cream from the freezer and take a spoonful of it (9).
Quickly work it with your hands to give it a round shape (10). Then roll it in the crumbled biscuits, making them adhere to the entire surface (11). At this point, it will be easier to give the cheesecake bites a homogeneous shape. Continue in this way until the ingredients are exhausted. Let it rest in the freezer for another 2 hours.
If you notice that the cream starts to melt and doesn’t allow you to form the balls while you prepare the cheesecake bites, put it back in the freezer for 20-30 minutes. Arrange the cheesecake bites in a shallow and wide container (12), cover them with a lid and let
Before serving, if they become too hard, keep the cheesecake balls at room temperature for 5-10 minutes so they soften just enough to enjoy their flavor at its best.
Serve the raspberry cheesecake bites at the end of a meal, as a snack, or for a buffet or refreshment.
Storage
You can store the cheesecake balls in the freezer for a month.
FAQ (Frequently Asked Questions)
What can I use instead of Philadelphia?
You can replace Philadelphia with the same amount of another spreadable cheese, such as mascarpone or ricotta.
