e crumbs.
Empty the cheesecake filling into a large
ver crust.
Bake the cheesecake for about 35-40 minutes or
Cut cheesecake slices into smaller portions (about
bout 1 1/2 teaspoons for each. Press to form an
Using a fork, vigorously mix Cool Whip, cream cheese and Splenda until smooth and well blended.
Evenly distribute mixture into 10 sections of an ice cube tray.
Tap tray firmly on the counter a few times to get mixture to settle flat.
Next, top each with a teaspoon of chocolate syrup.
Tap tray again to settle.
Place tray in freezer until Bites are solid -- at least 2 hours.
Once frozen, Cheesecake Bites should pop out easily (if not, run the bottom of the tray under the faucet for a few seconds to loosen them).
n the refrigerator and chill for at least 4 hours or
ver cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for
For the waffle you can use any Belgium waffle batter recipe, feel free
archment paper, overlapping 2 sides for easy removal from pan.
Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse.
Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake.
Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.
reheat oven to 325.
For crust: Mix the graham cracker
an use the exact same recipe for the crust, but you only
For Crust:.
combine crust ingredients
For Crust, combine chocolate crumbs, pecans,
nch tart pan in this recipe.
Preheat the oven to
ream cheese in mixer bowl for 2 to 3 minutes or
eave oven door ajar; let cheesecake sit in oven so the
to chilled crust.
Bake cheesecake for 1 hour 15 minutes or
For cheesecake:.
Preheat oven to 325
For crust, preheat oven to 350