Chocolate-Covered Frozen Cherry Cheesecake Bites, a delicious summer treat that is light and healthier than a traditional frozen treat, but it still feels indulgent and absolutely delicious. These cheesecake cups have no refined sugar added, being sweetened with maple syrup, and are made with juicy cherries, creamy Greek yogurt, rich cream cheese and a crisp dark chocolate shell to create a family-friendly frozen dessert to enjoy all summer long.
It's June, and it's proper feels like summer now, which means ice creams and frozen desserts are a regular treat on a hot day. And while I have a rather large amount of churned and no-churn ice creams on the blog, I do love healthier versions too.
My cottage cheese ice cream bars are another no-refined sugar added frozen treat, that can be enjoyed by kids and grown-ups alike too. And while my frozen cherry bites are made with cream cheese and yogurt, you can totally swap them for cottage cheese too if you like.
I also have a classic cherry ice cream recipe, which comes with all the indulgence you expect from an ice cream, but homemade, which means no dodgy ingredients, but real, good quality ones, and yes, only 5 ingredients needed!
You really can't get a better, more refreshing summer treat than a frozen one, they hit the perfect spot, plus they are so easy to make, there really is no need to keep buying lesser quality ones from shops.
I absolutely love cherry season, and it's a real shame that it's so short, and bakes like cherry crumb pie, cherry clafoutis and cherry crumble muffins always go down a treat with us.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- cherries - I used fresh sweet cherries which are in season at the moment, they are perfectly ripe and juicy, and a real treat in every sort of dessert. If you use frozen cherries, thaw them first. Frozen cherries might release liquid when you mix them with the other ingredients, and could alter the consistency of the filling
- Greek yogurt - it's rich and creamy, and perfect for this dessert, you could use regular plain yogurt, but it won't have the same texture
- cream cheese - I used Philadelphia cream cheese, full-fat version. I wouldn't go for a reduced fat one, as they aren't as rich, plus they might make the filling icier due to higher water content
- maple syrup - you can swap it for honey, agave nectar or any other syrup of your choice
- dark chocolate - the higher the cocoa content, the better, especially if you are looking for a healthier treat
Step-by-step photos and instructions
- break the chocolate into chunks and melt, I used an electric chocolate melt pot, but you can use your preferred method to melt chocolate
- while the chocolate is melting, pit and chop the cherries
- mix the cherries with the yogurt, cream cheese and maple syrup
- brush 7 silicone muffin cases with the melted chocolate
- freeze them for 10 minutes, then divide the filling evenly, and top with the remaining melted chocolate
- freeze for at least 2 hours before serving
Expert tips
Silicone muffin cases work perfectly well with these frozen cups, they are very easy to release once frozen without any breakage. Alternatively use silicone chocolate moulds or any other silicone moulds.
Freezing the chocolate-coated cases even briefly helps create a stronger shell, and ensures that the filling can be divided evenly without making too much mess.
Let the frozen cups sit at room temperature for 10-15 minutes if they has been in the freezer for over 24 hours, and are frozen solid.
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Chocolate-Covered Frozen Cherry Cheesecake Bites
Ingredients
- 225 g fresh cherries (1 ½ cup)
- 85 g Greek yogurt (â…“ cup)
- 160 g full-fat Philadelphia cream cheese (â…” cup)
- 2 tablespoon maple syrup
- 180 g dark chocolate (6 oz)
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Instructions
- Break the chocolate into chunks if you use a chocolate bar, and melt the chocolate until smooth; I used an electric chocolate melt pot, but you can also add the chocolate chunks to a bowl set over a pan of simmering water, making sure that the base of the bowl doesn't touch the water. Or microwave it in short bursts on a low setting, mixing well between each burst.
- Meanwhile, pit and chop the cherries, and mix them with the cream cheese, yogurt and maple syrup.
- Once the chocolate is melted, use a silicone brush to coat the inside of silicone muffin cases with it, making sure to cover the base and the sides evenly.
- Freeze briefly for 10-15 minutes, then divide the cherry filling evenly between each muffin case.
- Top each of the cups with the remaining melted chocolate, and return them to the freezer for 2 hours or until frozen completely.
Video
Notes
- Silicone muffin cases work perfectly well with these frozen cups, they are very easy to release once frozen without any breakage. Alternatively use silicone chocolate moulds or any other silicone moulds.
- Freezing the chocolate-coated cases even briefly helps create a stronger shell, and ensures that the filling can be divided evenly without making too much mess.
- Let the frozen cups sit at room temperature for 10-15 minutes if they has been in the freezer for over 24 hours, and are frozen solid.
Nutrition
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