No-Bake Strawberry Chocolate Cheesecake Bites with Almond Crunch
Enjoy frozen No-Bake Strawberry Chocolate Cheesecake Bites with Almond Crunch - creamy, crunchy, and utterly irresistible! Perfect for any dessert lover!
Servings: 14 cheesecake bites
Calories: 129kcal
Equipment
- mixer hand or standing (makes it easier)
- large mixing bowl
- ice cream scooper or large spoon
Ingredients
- 1 cup chocolate pudding prepared with non-dairy or dairy of choice (*see notes)
- ⅓ cup strawberries fresh mashed (or about 8 large strawberries)
- ½ cup cream cheese 4 ounces of regular, light or plant based (softened to room temperature)
- 2 teaspoons almond extract
- 2 tablespoons honey or maple syrup, date paste
- 1.5 cups roasted almonds very roughly chopped (our were lightly salted)
- ⅓ cup unsweetened cocoa powder
Instructions
- Prepare chocolate pudding and chill. Set aside 1 cup of chocolate pudding for the recipe. Chop and mash strawberries with a potato masher or food processer.
- In a large mixing bowl add ½ cup softened cream cheese, ⅓ cup mashed strawberries and blend with mixer. Next add almond extract and honey and continue mixing.
- Add 1 cup of prepared chocolate pudding and 1.5 cups roughly chopped almonds and fold to mix together.
- Spread the chocolate cheesecake batter mixture up to the sides of the bowl (so it takes less time to freeze) and place in freezer for 1 to 2 hours or until batter is firm. (See Recipe Notes)
- Place the unsweetened cocoa powder onto a small bowl or plate.
- Use an ice cream scoop or large spoon and make a 2 inch ball with the frozen batter mixture. Lay the chocolate cheesecake ball in the unsweetened cocoa powder. Dust a little of the unsweetened cocoa powder on the ball before picking up and rolling into a more symmetrical ball. If at anytime during the rolling process the batter becomes to wet or difficult to roll, place the no bake batter mixture back into the freezer to let it firm up again. Repeat the process for the 14 dessert balls.
- Place the no bake strawberry chocolate cheesecake bites in a sealed freezer safe container to firm back up.
- When you are ready to eat, let the chocolate cheesecake bites sit for 10 minutes or so to soften slightly. Enjoy!
Video
Notes
Recipe Tips
- Bonus it you use roasted salted almonds because the little bit of salt accentuates the sweet.
- Only rough chop or a light pulse of the food processor is all you need to keep that nice crunch.
- If you spread out the chocolate cream cheese batter out thin or to the edges of the bowl, it freezes quicker. You could also spread batter in a baking pan before freezing to expedite this process.
- The time it takes to freeze the nutty chocolate cream cheese batter depends on how thick or thin you have the batter. It can take anywhere from 1 to 2 hours. You can freeze it overnight and then allow it to sit at room temperature for about 10 -15 minutes or until it is scoopable.
- Using an ice cream scoop is a convenient way to scoop and make the balls. If the mixture is too firm at first, it will start to soften lightly in about 5 to 10 minutes at room temperature.
- Flour your hands with unsweetened cocoa powder and/or the balls before rolling to prevent sticking.
Nutrition
Serving: 1cheesecake bite | Calories: 129kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
