Prepare cheesecake: Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy. Spoon 1/4 of cream cheese mixture onto graham cracker crust in each jar. Top each cheesecake with sliced strawberries.

Keep the bars in the freezer until the next step. In a clean bowl, melt chocolate chips in the microwave in 20 second bursts until melted, stirring in between. Dip the protein bars (with the cream cheese layers) into the melted chocolate and then set it aside on a clean parchment paper. Drizzle with more chocolate if desired.

Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes while you make the batter. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetener, egg, vanilla extract, and salt. Stir together until well combined.

Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom. Puree soaked cashews in a food processor for about 1 minute. Then slowly pour in the maple syrup first and then the rest of the ingredients. Blend until completely smooth and pour 1 tablespoon filling into each serving.
Make the fillings. Whisk together the white chocolate pudding (or package of strawberry pudding mix if you can find it) and milk in a small bowl. In a separate bowl, cream together the cream cheese with mashed strawberries and confectioners sugar. The filling should look fluffy, creamy and pale pink at this point. 4.
Mix the whipping topping in a medium bowl, using a hand mixer. Over a chopping board chop the strawberries in small pieces. In another bowl mix the cream cheese until soft. Add the confectioners sugar and vanilla and continue mixing. Add the previously whipped topping, strawberry jello and chopped strawberries.

Press the mixture into the bottom of a 9-inch springform cheesecake pan and slightly up the sides. Set aside. In a large bowl with a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese on medium speed until fluffy and smooth.

Instructions. Place the cream cheese in a large mixing bowl with the sugar and whip with an electric hand mixer on medium speed until smooth. Add in the raspberries and stir to combine. Add in the whipped topping and fold it in. Cover with plastic wrap and place the no bake cheesecake filling in the freezer for 2 hours.

Freeze the crust while making the cheesecake filling. Step 3: In a medium-size bowl, whip the heavy cream to stiff peaks. This is when you lift the whisk and the peak holds its shape. Step 4: In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, mix the cream cheese until smooth.

coconut oil. maple syrup. Crust: about 6, 4.5 oz, pitted. shredded coconut. coconut oil. : add pecans, dates, coconut, coconut oil and sea salt in a food processor. Pulse until “dough” forms and comes away from the edge. Spoon filling mixture evenly amongst 12 muffin tins, then freeze for 4 hours or overnight.
Combine the ingredients fully together and then press into a cheesecake tin. Bake for 10-12 minutes. Wait for the cheesecake base to cool completely before moving onto the next step. In another bowl, blend together the cream cheese, eggs, greek yogurt, sugar, vanilla extract and salt.
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    • strawberry cheesecake bites recipe no bake