Aren't these Strawberry Froyo Cheesecake Bites so cute to look at? And they are so delicious too, perfect for long summer days. Your kids will love them, and they're also perfect for summer parties. I promise adults will love them too! 😉

And guess what? They are super easy to make as well. All you need is a food processor (or a blender) and 6 ingredients to make these sweet little bites of strawberry heaven. This is also a kid friendly recipe, and you can have your kids help you make this recipe. It would be a great fun activity for those long summer days when everyone is bored and there's nothing fun left to do in the world according to the kids. Lol.

With the combination of sweet tangy strawberry filling and buttery digestive crust, these are the perfect little bites of sweetness. The condensed milk lends a milky sweetness, and is also what helps keep these froyo cheesecake bites creamy even after being frozen.

You can also switch up the fruit used in this recipe, I'm sure blueberries or mango would be delicious. The possibilities are endless with these cheesecake froyo bites, and you can enjoy their cold refreshing sweetness all summer long!

Strawberry Froyo Cheesecake Bites

These Strawberry Froyo Cheesecake Bites are so cute and easy to make. You only need 6 ingredients to make these frozen bites of heaven!

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Course: Desserts

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: -12

Author: Wajeeha Nadeem

Ingredients

▢ 6 digestive biscuits
▢ 50 grams butter melted
▢ 1 cup strawberries hulled, plus extra strawberries for garnish
▢ 1 cup yogurt
▢ 5 tablespoons condensed milk

Instructions

Line a 12 count muffin pan with paper cups.
Place the digestive biscuits in a food processor or blender and pulse until they resemble fine crumbs. Transfer to a bowl, and pour in the melted butter. Mix until the mixture looks like wet sand. Set aside.
Place the strawberries, yogurt and condensed milk in the food processor (or blender) and blend until fully combined.
To assemble:
Fill each paper cup with 1 tablespoon of the digestive biscuit crust and press lightly until it covers the base of the paper cup.
Add the strawberry yogurt mixture until the paper cup is almost full. Decorate with chopped strawberries. Cover the muffin pan with foil and place in freezer.
Freeze for up to 3-4 hours at least. Can be frozen up to 24 hours.
When ready to serve, set out on the counter for a few minutes and then take out the strawberry froyo cheesecake bites. If you feel they aren't easily being released from the muffin cavity, use a butter knife gently to take them out.