Mini Ice Cube Tray Cakes

Delicious Ice Cube Tray Desserts





1- Bite-Sized Strawberry Cheesecakes

Ingredients (for 24 servings)

8 oz cream cheese, 2 packages, room temperature (225 g)
1 ½ cups powdered sugar (240 g)
2 teaspoons vanilla extract
½ cup sour cream (115 g)
1 cup whipped cream (60 g)
1 cup graham cracker, crushed (85 g)
⅓ cup butter, melted (75 g)
1 cup strawberry, diced (150 g)




Preparation

In a large bowl, add the cream cheese, powdered sugar, vanilla, and sour cream, and use an electric hand mixer or whisk to combine. Using a spatula fold in the whipped cream.

Crush the graham crackers in a large plastic bag using a rolling pin or heavy pan.

Pour the crushed graham crackers into a medium bowl, add the melted butter, and stir to combine. Set aside until ready to use.

Fill an ice cube tray with the cheesecake mixture. Press a few pieces of strawberry into the cheesecake. Top with a spoonful of the graham cracker mixture. Use the spoon to clean up the edges. Freeze for at least 8 hours or up to 1 week.

Use a butter knife or offset spatula to loosen the cheesecake bites from the ice cube tray.

Flip the tray and let the cheesecakes fall out. Let the cheesecakes thaw before serving, about 1 hour.

Enjoy!


2- Chocolate Peanut Butter Pretzel Bites

Ingredients (for 24 servings)

1 cup peanut butter (240 g)
½ cup unsalted butter, 1 stick, softened (115 g)
1 cup powdered sugar (160 g)
¼ cup milk (60 mL)
2 cups hard pretzel twist (170 g)
¾ cup unsalted butter, 1 1/2 sticks, melted (170 g)
2 cups milk chocolate, melted (455 g)




Preparation

In a large bowl, combine the peanut butter, butter, powdered sugar, and milk, and use an electric hand mixer or whisk to beat until smooth.

Crush the pretzels in a large plastic bag using a rolling pin or heavy pan.

Transfer the crushed pretzels to a medium bowl, add the melted butter, and stir to combine.

Press the pretzel mixture into an ice cube tray. Top with a tablespoon of melted milk chocolate. Spread a small amount of peanut butter on top of the chocolate making sure it does not touch the side of the ice cube tray. Top with another teaspoon of milk chocolate.

Freeze for at least 2 hours or up to 1 week.

Use a butter knife or offset spatula to loosen the chocolate from the ice cube tray. Flip the ice cube tray and let the pretzel bites fall out.

Let the chocolate pretzel bites thaw for 20 minutes before serving.

Enjoy!


3- Vanilla ‘Box’ Cake Pops

Ingredients (for 24 servings)

15 oz yellow cake mix, prepared according to package instructions, cooled (425 g)
½ cup vanilla frosting (55 g)
2 cups white chocolate, plus 2 tablespoons, melted, divided (455 g)
sprinkles, for decoration, optional

Special Equipment:

24 sticks lollipop stick




Preparation

In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.

Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.

Freeze for at least 2 hours or up to 8 hours.

Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.

Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles

Enjoy!


Source: Tasty

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