Description
Delightful and refreshing Strawberry Cheesecake Treats made with fresh strawberries, cream cheese, and a hint of vanilla. These no-bake frozen bites are perfect for a light dessert or a sweet snack, combining the creaminess of cheesecake with the natural sweetness of strawberries. They are easy to make and require just a blender and freezer.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- 1 1/2 cups fresh strawberries, hulled and chopped
- 8 tbsp butter, softened
- 1 tsp vanilla extract
- Optional: 1/4 cup to 1/2 cup Pyure Organic Stevia Blend Sweetener (adjust based on sweetness of strawberries)
Instructions
- Prepare Strawberries: Remove the stems from the strawberries and cut them into chunks to ensure even blending and smooth texture.
- Blend Strawberries and Vanilla: Place the chopped strawberries and vanilla extract in a blender. Blend on high speed for about 1-2 minutes until smooth.
- Add Cream Cheese and Butter: Add the softened cream cheese and butter to the blender with the strawberry mixture.
- Sweeten Mixture (Optional): If desired, add the Pyure Organic Stevia Blend Sweetener gradually, adjusting based on the natural sweetness of the strawberries.
- Blend Until Combined: Mix the ingredients on high for about 3-4 minutes until the mixture is creamy, smooth, and well combined.
- Freeze Treats: Scoop the strawberry cheesecake mixture into a mini muffin tin, filling each cavity evenly. Place the tin in the freezer and freeze for at least one hour until solid.
- Store and Serve: Once frozen, carefully remove the treats from the muffin tin and transfer them to an airtight container for storage. Keep frozen until ready to enjoy.
Notes
- You can adjust the sweetness by varying the amount of stevia or omit sweetener entirely if your strawberries are very sweet.
- For easier removal, lightly grease the mini muffin tin before scooping in the mixture.
- These treats are best served straight from the freezer for a refreshing texture.
- Store leftovers in a freezer-safe airtight container for up to 2 weeks.
- You can substitute cream cheese with a vegan cream cheese alternative to make the recipe dairy-free.
