Gingerbread cheesecake ice cream bites

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

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.

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Gingerbread cheesecake ice cream bites

Author: Petro

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.

Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

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Petro

Hi, I'm Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I'm an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you'll stay for a while, get to know me better and come back another time. Stick around for real fun projects!

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