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85% would make again

Cheesecake “Chicken Nugget” Bites

Tasty Team

Ingredients

for 8 nuggets

  • 8 oz cream cheese (225 g), 1 package, room temperature
  • ½ cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups graham cracker crumbs (170 g)
  • 1 tablespoon cinnamon
  • ¼ cup raspberry preserves (30 g)
  • 2 tablespoons chocolate syrup

Nutrition Info

  • Calories 288
  • Fat 12g
  • Carbs 40g
  • Fiber 1g
  • Sugar 22g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cream cheese, powdered sugar, vanilla, and salt until smooth. Transfer to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off and set aside.
  3. In a medium bowl, combine the graham cracker crumbs and cinnamon.
  4. Pour the graham cracker crumbs evenly over the prepared baking sheet.
  5. Pipe the cream cheese mixture into 8 “chicken” nuggets directly onto the graham cracker crumbs. Use a spoon to gently cover the nuggets completely with the crumbs, then cover the baking sheet with plastic wrap and freeze for 2 hours.
  6. In a small bowl, combine the raspberry preserves and chocolate syrup to make “barbecue sauce”.
  7. Gently brush any excess crumbs off the nuggets, then serve with the sauce.
  8. Enjoy!

Ingredients

for 8 nuggets

  • 8 oz cream cheese (225 g), 1 package, room temperature
  • ½ cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups graham cracker crumbs (170 g)
  • 1 tablespoon cinnamon
  • ¼ cup raspberry preserves (30 g)
  • 2 tablespoons chocolate syrup

Nutrition Info

  • Calories 288
  • Fat 12g
  • Carbs 40g
  • Fiber 1g
  • Sugar 22g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the cream cheese, powdered sugar, vanilla, and salt until smooth. Transfer to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off and set aside.
  3. In a medium bowl, combine the graham cracker crumbs and cinnamon.
  4. Pour the graham cracker crumbs evenly over the prepared baking sheet.
  5. Pipe the cream cheese mixture into 8 “chicken” nuggets directly onto the graham cracker crumbs. Use a spoon to gently cover the nuggets completely with the crumbs, then cover the baking sheet with plastic wrap and freeze for 2 hours.
  6. In a small bowl, combine the raspberry preserves and chocolate syrup to make “barbecue sauce”.
  7. Gently brush any excess crumbs off the nuggets, then serve with the sauce.
  8. Enjoy!

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