Need a party dessert this season? You don’t need to turn on the oven for these delicious, rich and refreshing frozen cheesecake bites rolled in gingerbread crumbs!
Cheesecake ice cream bites
I love cheesecake and ice cream and I have pretty good a hunch, you do too! So I thought why not put these two together and make what’s probably the most tasty ice cream I ever had. These frozen cheesecake bites are insane, you guys! They’re everything you love in cheesecake and ice cream in just one mouthwatering bite, full of holiday flavor!
Want more ice cream recipes?
- Watermelon Greek yogurt ice cream
- Dairy & egg free frozen fruit ice cream
- Raspberry Greek yogurt ice cream
- Caramel pretzel peanuts ice cream cake
- Watermelon coconut sorbet
These little ice cream and cheesecake bites will soon become your favorite holiday goodies and are perfect for entertaining this season. Make your gingerbread cheesecake bites ahead of time and just store in the freezer to be ready for when the party begins. These frozen cheesecake bites are cool, creamy, packed with flavor and rich, have just the right sweetness and are perfectly bite sized for your guests’ convenience.
Other no bake posts you might like:
- No bake peach raspberry cheesecake
- No bake apple orange cheesecake with Cheerios crust
- Caramel pretzel peanuts vanilla ice cream cake
So if you’re looking for a delightful treat but don’t have time to spend in the kitchen, these ice cream balls with cheesecake flavor are the answer to your problem. These mini cheesecake bites are perfect for those last minute guests or for a little mid day snack that you’ll feel good about since you’re not over indulging! Also you might wanna consider making some Christmas cheesecake bites this year instead of your traditional dessert!
Frozen Cheesecake Bites
Ingredients:
- 8 oz cream cheese, softened
- 3 tbsp powdered sugar
- gingerbread crumbs (about 2/3 cup)
- 2 cups whipped cream
For the whipped cream:
- 2 tablespoons sugar
- 1 cup heavy whipping cream
You will also need:
- hand mixer
- mixing bowl
- spatula
- 9″ x 9″ baking sheet
- parchment paper
- ice cream scoop
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Directions:
- Line the baking sheet with parchment paper and set aside.
- Make the whipped cream: Place the sugar into the mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks.Keep refrigerated until ready to use.
- Place the cream cheese in a bowl with the sugar and whip with hand mixer until it gets fluffy and smooth.
- Add 2 cups whipped cream and gently fold into the cream cheese mixture using a spatula.
- Spread the mixture out evenly in the baking sheet and place in freezer for 2 hours.
- Place gingerbread crumbs into a small bowl.
- Scoop the cheesecake ice cream mixture with an ice cream scoop and roll in cookie crumbs. You will need to do this step as quickly as you can so the ice cream doesn’t melt.
- Keep in the freezer until they get frozen. When ready to serve, let sit out for a few minutes at room temperature to get the desired firmness.
- Refrigerate for longer periods in an airtight container.
Gingerbread cheesecake ice cream bites
Ingredients
- 8 oz cream cheese softened
- 3 tbsp powdered sugar
- gingerbread crumbs about 2/3 cup
- 2 cups whipped cream
For the whipped cream:
- 2 tablespoons sugar
- 1 cup heavy whipping cream
You will also need:
- hand mixer
- mixing bowl
- spatula
- 9 " x 9" baking sheet
- parchment paper
- ice cream scoop
Instructions
- Line the baking sheet with a parchment paper and set aside.
- Make the whipped cream: Place the sugar into the mixing bowl and add the whipping cream. Whisk until the cream reaches stiff peaks.Keep refrigerated until ready to use.
- Place the cream cheese in a bowl with the sugar and whip with hand mixer until it gets fluffy and smooth.
- Add 2 cups whipped cream and gently fold into the cream cheese mixture using a spatula.
- Spread the mixture out evenly in the baking sheet and place in freezer for 2 hours.
- Place gingerbread crumbs into a small bowl.
- Scoop the cheesecake ice cream mixture with an ice cream scoop or a tablespoon and roll in cookie crumbs. You will need to do this step as quickly as you can so the ice cream doesn't melt.
- Keep in the freezer until they get frozen. When ready to serve, let sit out for a few minutes at room temperature to get the desired firmness.
- Refrigerate for longer periods in an airtight container.
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It would be nice that if you are going to say that you posted a recipe that you make sure that you did post it. I have looked for 3 recipes on your you postings and could not find them
Hi Neil. The recipe is on the second page. All you had to do after reading the article is press the “Click to continue reading” button. Here’s the link to the second page https://theseamanmom.com/cheesecake-ice-cream-bites/2/
Made these for a “Moms Club” night-in at my house and they were a HIT! –The only problem…too easy to pop them in your mouth, one after another…after another, after another… I have celiac disease (ugh) so instead of laboring over gluten-free gingerbread to make the crumbles, I used (store-bought) gluten-free graham crackers.
Loved the make-ahead aspect, too! Making again this weekend for Book Club next week! This time I’m going to try just spreading it out really uniform in the pan to freeze and instead of scooping out to roll in crumbs, I’m going to attempt to cut them into squares/bars. Fingers crossed
Hi, CC. Thanks so much for this lovely comment, you just made my day! I’m so happy you and your moms club enjoyed these, they truly are amazing (and addictive lol)
These look wonderful!! Can you tell me how many this will make? I can’t wait to try it for our church group.
Hi Sally. It depends on how big you make them. I got about 24.