If there’s two things I love in the summer it’s fresh, in-season cherries and ice cream. Particularly, I really love them together. There’s a local Philly ie cream shop that makes an amazing cherry ice cream that I always get, so I wanted to play off those flavors. So, I got to experimenting, and these Cherry Cheesecake Ice Cream Bites were born.
These little bites have a fresh cherry as the base, a delicious cheesecake ice cream layer, and then are finished off with a nilla wafer “crust.” Made in mini muffin liners (silicone ones make it easy to pop them out), they’re a great no-bake dessert option that’s quick, easy, and WW friendly. Hope you love these as much as we do!
Making Cherry Cheesecake Ice Cream Bites
These are a breeze to make since there’s no baking involved. First, you’ll want to cut and put your cherries. Since you don’t need a ton of them, I just do it by hand – slice around the middle of the cherry, twist to open it, and pop out the put. Then put half a cherry in each cupcake liner, cut side down so it’s flat. Set aside while you mix up your filling, which consists of:
- Fat free sugar free cheesecake instant pudding mix
- 2% milk, which you’ll use to mix up and set the pudding
- Fat free cool whip, which you’ll whip into the mixture to make it nice and fluffy
- Nonfat greek yogurt, which adds a bit of protein as well as the tangy flavor you expect from cheesecake
Mix up the filling and put about a tablespoon over each cherry in the cupcake liners, patting them down so the filling fully covers the cherry. Then, top each one with a nilla wafer and freeze. I like to make these all on a cutting board so I can easily put them all in the freezer at once. Let freeze for at least 5-6 hours, ideally overnight. Then, remove from molds and store in the freezer in an airtight container or bag. Enjoy!
Cherry Cheesecake Ice Cream Bites
Equipment
- Mixing Bowls
- Whisk
- Mini Cupcake Liners silicone, or similar molds
- Freezer
Ingredients
- 1 package sugar free fat free instant cheesecake pudding mix 1 oz size
- 1.5 cups 2% milk
- 1/2 cup nonfat Greek yogurt
- 1.5 cups fat free cool whip
- 24 Cherries pitted and cut in half
- 48 Nilla wafers
Instructions
- Cut cherries in half and twist to remove pits. Place half a cherry, cut side down, into mini cupcake molds on a tray and set aside.
- In a mixing bowl, combine pudding mix and milk and whisk for 2 minutes, until it sets. Fold in greek yogurt and cool whip until fully combined. Put roughly 1 tbsp of cheesecake mixture over each cherry, gently patting them against the tray to ensure the cheesecake fully covers the cherry.
- Top each bite with a nilla wafer and freeze for at least 6 hours, ideally overnight. Remove from molds, store in the freezer and enjoy!
