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 cookies and enriched with fresh fruit. Cheesecake bites thus present the traditional ingredients of no-bake cheesecakes in a new way, 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 serving, which also makes them very convenient because once prepared they can be kept for up to a month and taken out just before serving. You can enrich the cheesecake bites with the fruit you like best: 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. Cheesecake bites are a perfect summer dessert, to be served for a buffet refreshment or to offer your guests a fresh and different after-dinner dessert.
You might also be interested in:
- 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 biscuits.
- 10.5 oz cream cheese (I used Philadelphia)
- 2/3 cup heavy cream (unsweetened)
- 1/3 cup sugar
- A few drops vanilla essence
- 5.6 oz raspberries
- 5.3 oz dry biscuits (gluten-free for me)
Tools
- 1 Bowl
- 1 Small Bowl
- Electric Whisk
- 1 Spoon
How to Prepare Cheesecake Bites
To prepare the raspberry cheesecake bites, start by placing the cream cheese in a bowl along with the sugar and vanilla flavoring (1). Work the mixture with a wooden spoon until you get a soft and homogeneous cream (2). Separately, whip the cream to perfection (3); to get nice firm cream, it is important to keep the cream in the fridge and the bowl and beaters in the freezer for about twenty minutes before whipping.
Add the whipped cream to the cheese mixture a little at a time (4). Mix it carefully, stirring from bottom to top so as not to deflate it (5). Quickly rinse the raspberries under water, dry them by patting them with a piece of kitchen paper, and add them to the cheesecake bites cream (6).
Mix gently, not so much to avoid breaking the raspberries (in fact, some should break to give the cheesecake bites a nice marbled effect), but rather to avoid deflating the cream (7). Let the mixture rest in the freezer for 3 hours. To speed up the cooling a bit, you can pour it into a shallow, wide bowl.
After resting, prepare the coating for your cheesecake bites: coarsely crumble the biscuits (8), using a meat tenderizer or, if you want a more homogeneous effect, a mixer. Retrieve the cream from the freezer and take a spoonful (9).
Work it quickly with your hands to give it a round shape (10). Then roll it in the crumbled cookies, making them adhere to the entire surface (11). At this point, it will be easier to give the cheesecake bites a uniform shape. Continue this way until all the ingredients are used up. Let them rest in the freezer for another 2 hours.
If, as you prepare the cheesecake bites, you notice that the cream begins to melt and does not allow you to form balls, put it back in the freezer for 20-30 minutes. Arrange the cheesecake bites in a shallow, wide container (12), cover them with a lid and let
Before serving them, if they become too hard, leave the cheesecake balls at room temperature for 5-10 minutes, so that they soften just enough to fully enjoy their flavor.
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 up to a month.
FAQ
What can I use instead of Philadelphia?
You can replace Philadelphia with the same amount of another spreadable cheese, such as mascarpone or ricotta.
