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
he crumbs.
Empty the cheesecake filling into a large mixing
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
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
For Crust:.
combine crust ingredients
For Crust, combine chocolate crumbs, pecans,
to chilled crust.
Bake cheesecake for 1 hour 15 minutes or
For cheesecake:.
Preheat oven to 325
For crust, preheat oven to 350
ven to 350\u00b0F.
For Crust: Mix the cookie crumbs
separate bowl make your cheesecake filling: whisk together cream cheese
ananas.
Banana Layer : For bananas, heat a saute pan
ven to 350 degrees.
For crust: Preheat oven to 350
For the crust:.
Preheat the