Frozen Strawberry Cheesecake Croquettes |
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Prep Time: 270 Minutes Cook Time: 0 Minutes |
Ready In: 270 Minutes Servings: 24 |
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Ingredients:
1 pound cream cheese, at room temperature |
1 lemon, zested and juiced |
1 teaspoon pure vanilla extract |
2/3 cup sugar |
1/4 cup sour cream |
1 tablespoon powdered gelatin |
2 tablespoons water |
3/4 cup heavy cream, whipped |
12 strawberries, green tops removed |
1 cup crushed vanilla wafers or graham cracker crumbs |
1 cup ground walnuts |
2 empty ice-cube trays |
24 miniature paper cupcake liners for serving, or toothpicks |
Directions:
1. Beat the cream cheese, lemon zest and juice, vanilla, and sugar together until very smooth. Mix in the sour cream. Sprinkle the gelatin over the water in a small bowl and set aside for 5 minutes. Warm in the microwave for 30 seconds (or in a saucepan over medium heat) and stir to dissolve. Quickly mix into the cream cheese mixture. Fold the whipped cream into the cream cheese mixture.
2. Pour 1/2-inch of this filling into each of 24 ice-cube compartments. Freeze 15 minutes to firm up. Meanwhile, cut the strawberries in half. Place a strawberry half in each compartment. Pour the filling over the berries to cover and fill each compartment to the top. Freeze at least 3 to 4 hours. (The recipe can be made up to this point, wrapped, and kept frozen up to 3 days in advance.)
3. Stir together the crushed wafers and walnuts on a plate. When ready to serve, pop out the croquettes and roll in the crumb coating. Place in frilled paper cups or stick each one with a toothpick, and serve.
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