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Cheesecake “Chicken Nugget” Bites

by Kiano Moju and Laura Hoang featured in Sweet & Savory Tricks

Ingredients

for 8 nuggets

  • 8 oz
    cream cheese, 1 package, room temperature (225 g)
  • 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
    Calories 288
    Fat 12g
    Carbs 40g
    Fiber 1g
    Sugar 22g
    Protein 3g

Estimated values based on one serving size.

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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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