Craving something sweet? Something like, “take something quickly out of the freezer and nibble it kinda sweets?” Then these frozen cheesecake bites are something for you! I really love everything about it! It is gluten free with roasted almond and cashewnut crust and a filling made from greek yoghurt and honey pineapple! It’s the perfect frozen cheesecake bite! It’s creamy, nutty and exotic.
In general I do prefer making cheesecakes without freezing them. Because some of that creamy texture is disappearing when the cheesecake is frozen. After searching on the internet for different types of cheesecake recipes I found that it is really popular to freeze cheesecakes for an easy no-bake cheesecake solution. So I thought that I should also try. My first attempt were these gorgeous and tasty frozen cheesecake bites with honey pineapple. To my surprise they were still creamy though frozen with a wonderful exotic flavour from the honey pineapple. If you want something sweet and tasty you can just grab a frozen cheesecake bite out from your freezer!
Why you will like my frozen cheesecake bites!
- It is really easy to make.
- Requires only a few ingredients like nuts, butter, greek yoghurt, condensed milk and honey pineapple.
- It’s gluten free.
- The taste is amazing . It’s creamy, nutty and the pineapple gives it a great exotic touch.
- Lasts for weeks inside the freezer.
This is how you make them
These frozen cheesecake bites are very quickly made. First of all one should roast the nuts. Please don’t skip this step as roasting the nuts is what’s making these frozen cheesecake bites go from ok to amazing. One can either do so in a pan or roast them in the oven. It usually takes around 10 minutes in the oven on 350°F, or bake them until they have darkened a few shades and are nice and crisp. Let the roasted nuts cool before you go to the next step.
After the nuts have cooled down put them inside a ginder together with sugar and a pinch of salt. Grind them until some few ground pieces are left. I don’t like to totally grind them into powder as the pieces of nuts in the crust gives a delightful crunch to the whole eating experience. This is my own personal touch to these frozen cheesecake bites.
Next step is to add melted butter to the grinded nuts. You should add enough butter so that the nuts will easily stick together. If too less butter is added then the nutty dough will fall appart. So make sure that it is enough butter, but not too much.
Prepare a muffin tin for 12 muffins. Cut parcement paper into strips and place them inside the muffin tin in cross. This step is optional but it makes the frozen cheesecake bites pop out easier. If you don’t feel that you have time for this step you can go ahead and skip this step and pop the frozen cheesecake bites out with a knife.
The next step is to blend the honey pineapple, greek yoghurt and condensed milk. Pour this nectarean mixture inside each muffin tin hole and place the muffin tin inside the freezer. It is recommended to let them set for at least4 hours or overnight.
Versatile frozen nectar at your service
These amazing frozen cheesecake bites are super easy to make! Not only are they easy to make but the flavour can be changed according to your choice. Try replacing the honey pineapple with fruits and berries like:
Or try to make an exotic blend of your own. Another option is to replace the greek yoghurt with cream cheese or sour cream. I really, really love this with sour cream and mango.
Please do let me know how it went for you to make this recipe! Like exotic recipes? Then you will love Amazing Healthy Lettuce Wraps for 2 with Indian spices.Print
Easy Frozen Cheesecake Bites With Pineapple
Delicious and gluten free frozen cheesecake bites made from roasted almond and cashewnuts, greek yoghurt, condensed milk and honey pineapple. A lovely frozen treat!
- Prep Time: 20
- Cook Time: Freeze 4 hours or overnight
- Total Time: Minimum 4 hours
- Yield: 12 pieces 1x
- Category: Dessert
- Method: No bake
1 ¼ cup Greek yoghurt
¾ cup condensed milk
¾ cup honey pineapple, cubed
1 cup almonds
½ cup cashews
4–5 tbs melted butter
Pinch of salt
1 tsp sugar
- Dry roast the nuts in a pan for about 10-15 minutes on medium heat or until lightly browned and a nice nutty smell is coming. (Can also be roasted in the oven on 350°F) Let the nuts cool down.
- Put the cool nuts in a grinder together with 1 tsp sugar and a pinch of salt. The nuts should be roughly grinded to a nice mix of coarse and powdered nuts. They can also be fully grinded into powder if you like.
- Mix the nuts with the melted butter and form a lightly sticky dough. Set aside.
- In a grinding jar place the Greek yoghurt, condensed milk and honey pineapple. Mix until smooth.
- Cut baking paper into strips and place them crosswise inside the muffin tins.
- Add 1 heaped tbs of the nut mix and press it down. I used a rice cooker cup (perfect fit!) to press the nut mixture down.
- Then gently add the pineapple yoghurt mix.
- Freeze the mini cheesecakes for 4 hours or until set.
- Remove the muffin pan from the freezer. Let it rest in room temperature for a few minutes before pulling the baking paper. Be careful while pulling the parcement paper. If the parcement paper breaks, no worries, you can remove the mini cheesecakes with a knife. Cut around the mini cheesecakes and pop them out.