Recipes,,Frozen Cheesecake Bites cake
12 oz. semi-sweet chocolate chips
8 oz. cream cheese, softened
Baca Juga
1/3 c. powdered sugar
1 tbsp. raspberry liquer
pinch of kosher salt
12 raspberries
In a medium bowl, microwave the chocolate chips and coconut oil until just melted.
Pour about a teaspoon of the melted chocolate into each ice cube mold. Use your fingers or a spoon to cover the sides of the mold completely. Freeze until solid, about 10 minutes.
In a medium bowl, combine cream cheese and sour cream and beat with a hand mixer until smooth. Add powdered sugar, raspberry liqueur and salt and stir until fluffy.
Fill each ice cube mold about halfway with the cream cheese, then press a raspberry into the center of the mixture. Fill the rest of the mold with the cream cheese mixture, then top with melted chocolate.
Freeze until solid, about 45 minutes.
Invert ice cube tray to unmold. Serve cold.
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