No baking necessary for these No-Bake Cheesecake Bites Two Ways!
ingredients
CHEESECAKE FILLING:
2 (8-ounce) packages of cream cheese (softened)
3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
ORANGE CREAMSICLE BITES:
10 ounces white chocolate chips
24 pieces store-bought candied orange peel
PEANUT BUTTER CHOCOLATE CREME COOKIE BITES:
10 ounces bittersweet chocolate chips
1/2 cup chocolate creme-filled cookies (coarsely crushed)
1 cup creamy peanut butter
1/2 cup confectioners’sugar
1 teaspoon Kosher salt
directions
Prepare a 24 mini muffin tin with liners.
For the Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, confectioners’ sugar and vanilla extract and beat on medium speed until smooth, about 2 minutes. Add the sour cream and heavy cream and mix until thick and creamy, about 4-5 minutes. Divide mixture evenly in half, removing one half to a large piping bag or zip-top bag and the other to a large bowl. Set aside until ready to use.
For the Orange Creamsicle Bites: Bring a small saucepan with 1-2 inches of water to a boil. Place a medium heatproof bowl over the saucepan and add the white chocolate chips. Stir continuously until white chocolate has melted. Remove from heat and pour about 1/2 teaspoons of white chocolate into each mini muffin cup, using about 3/4 of the melted chocolate. Return the remaining chocolate over the saucepan to keep warm. Place tray in the freezer and allow chocolate to harden, about 5 minutes.
Remove the hardened white chocolate-coated muffin tin from the freezer and after snipping the tip of the piping bag or corner of the zip-top bag, fill each cube 1/2 full with the cheesecake filling. Place 2 candied orange peel strips in the center of each ice cube, on top of the cheesecake filling. Pipe the remaining cheesecake filling on top, to fill rest of each cube. Top each filled ice cube mold with the remaining amount of melted white chocolate, smooth with a small offset spatula and place in the freezer, allowing to set for 1 hour. Remove from the freezer and remove the cheesecake bites. Enjoy!
For the Peanut Butter Chocolate Creme Cookie Bites: Bring a small saucepan with 1-2 inches of water to a boil. Place a medium heatproof bowl over the saucepan and add the bittersweet chocolate chips. Stir continuously until chocolate has melted. Remove from heat and pour about 1/2 teaspoon of melted chocolate into each mini muffin cup, using about 3/4 of the melted chocolate. Return the remaining chocolate over the saucepan to keep warm. Place tray in the freezer and allow chocolate to harden, about 5 minutes.
To the large bowl of remaining cheesecake filling, stir in the crushed chocolate creme-filled cookies and mix until thoroughly combined. Remove to a large piping bag or zip-top bag and snip the tip or corner.
Remove the hardened chocolate-coated muffin tin from the freezer and fill each cube 1/2 full with the cookie cheesecake filling. Set aside.
In a medium bowl, stir together the peanut butter, confectioners’ sugar, and salt. Place into a piping bag and snip the corner. Pipe about 1/2 tsp of the peanut butter mixture into the center of each muffin cup, on top of the cookie cheesecake filling, then pipe the rest of each cube with the remaining amount of cookie cheesecake filling. Top each filled ice cube mold with the remaining amount of melted chocolate, smooth with a small offset spatula, and place in freezer, allowing to set for 1 hour. Remove from the freezer and remove the cheesecake bites. Enjoy!
Tip: Use the cheesecake filling as a base recipe, and fill the bites with your favorite fruit or candy filling!
