Summer time is perfect for chilled no bake desserts, and these raspberry cheesecake bites are one of best treats for this season. Refreshing, fruity, creamy mixture coated in biscuits crumbs, it’s pretty hard to resist.
They are so easy to prepare and take no more than 15 minutes active work, but looks quite impressive and everybody enjoy them.
I’ve used raspberries for this recipe but feel free to use any other berries or fruits you might like best. Enjoy!
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
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.