Frozen Strawberry Cheesecake Croquettes

Total Time:
4 hr 30 min
4 hr 30 min

24 pieces

  • 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
  • Equipment:
  • 2 empty ice-cube trays
  • 24 miniature paper cupcake liners for serving, or toothpicks
  • 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.

  • 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.)

  • 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.

View All

Cooking Tips
Loading review filters...