Cherry Cheesecake Ice Cream Bites

These cherry cheesecake ice cream bites are an indulgent, no-bake dessert that's easy to make and WW friendly!

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cherry cheesecake ice cream bites

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!

cherry cheesecake ice cream bites

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
cherry cheesecake ice cream bites

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

Cherry Cheesecake Ice Cream Bites

Jacklin Altman
These little bites are a tasty way to cool off – featuring fresh cherries, a light cheesecake filling, and a nilla wafer crust.
No ratings yet
Prep Time 25 minutes
Freezing Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 48 bites
Calories 41 kcal

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!

Notes

These are 1 WW point each. Click here to add to WW app.

Nutrition

Calories: 41kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 1mgSodium: 53mgPotassium: 30mgFiber: 0.2gSugar: 3gVitamin A: 14IUVitamin C: 0.3mgCalcium: 14mgIron: 0.02mg
Keyword cheesecake, cherry, ice cream, WW, dessert
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