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)

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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)

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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

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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!