Frozen Cheesecake Strawberry Shortcake Sandwiches Recipe
This fun twist on a strawberry shortcake recipe features low fat, healthy strawberry frozen cheesecake between two shortcakes!
Servings 8
Ingredients
- For the cheesecake filling:
- 4 Oz Reduced Fat cream cheese
- 3 Tbsp Granulated sugar divided
- 16 Oz Light Whipped topping divided (2 containers) *
- 1 Cup Strawberries diced
- For the shortcake:
- 1/3 Cup Sugar
- 2 Tbsp Unsalted butter at room temperature
- 1 Egg
- 1/2 tsp Vanilla extract
- 1/8 tsp Salt
- 3/4 Cups Whole wheat pastry flour 80g
- 1 tsp Baking powder
- 2 Tbsp 2% Milk
Instructions
- To make the cheesecake:
- Line a muffin tinwith tinfoil and set aside.
- In a small bowl, stir together the 1 cup of diced strawberries with 1 Tbsp of granulated sugar and set aside to let them get nice and juicy.
- In a large bowl, beat together the cream cheese and 2 Tbsp of granulated sugar, using an electric hand mixer, until well combined.
- Stir in 4oz of the thawed whipped topping (put the rest back into the refrigerator until ready to assemble the sandwiches) until well combined.
- Stir the diced strawberry/sugar mixture into the cheese cake and gently fold until the strawberries are well dispersed.
- Spoon the batter into the prepared muffin tin, only about 1/2 of the way full. Please note that this will may only fill 10 or 11 of the muffin holes, depending how big your muffin tin is.
- Cover with tinfoil and place into the freezer until frozen, at least 4 hours to overnight.
- To make the shortcakes:
- Preheat your oven to 350 degrees and spray a muffin tin with cooking spray and set aside **
- In a large bowl, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat again until well combined.
- In a small bowl, stir together the salt, flour and baking powder and then add alternately with the milk into the creamed mixture.
- Divide the mixture between the muffin tins (it will only fill about 8, so make sure to add a little water into the empty spots) filling only 1/4 of the way full.
- Bake until lightly golden and a toothpick into the center of a cake comes out clean, about 13-15 minutes.
- Let cool completely before assembling.
- To assemble:
- Carefully cut each shortcake in half, and spread a little bit of thawed whipped topping on the bottom half. Place one cheesecake on top and spread a little bit more cool whip on top of it.
- Top with the top portion of the shortcake and DEVOUR. ***
Notes
You will not use all of the whipped topping, but using the remaining half of an 8 oz container to assemble the sandwiches doesn't give you a ton to play with. But, you can get away with it if you don't want to have leftover whipped topping.br]
*I just froze my cheesecake the night before, peeled away the tinfoil and then places all the cheesecakes on a plate back in the freezer, and used the same muffin tin to make the shortcakes. This ensures the shortcake is the same size as the filling *** You can either eat them right away with a totally fresh shortcake, or freeze them and eat them later! Both are delicious. TO DOUBLE: The original recipe called for double the amount of this, and I just thought 16 sandwiches was a lot. So, I played around with the recipe so I wouldn't have to tell you to use 1/2 an egg. If you want to double this recipe, do not double the egg (use 1 egg total) and use 1/2 cup of milk, not 2 tbsp. This will also get you closer to the consistency of a short cake, then a cupcake. But, if you want a cupcake consistency, you can just double this exact recipe too! Shortcake adapted from [Taste of Home
*I just froze my cheesecake the night before, peeled away the tinfoil and then places all the cheesecakes on a plate back in the freezer, and used the same muffin tin to make the shortcakes. This ensures the shortcake is the same size as the filling *** You can either eat them right away with a totally fresh shortcake, or freeze them and eat them later! Both are delicious. TO DOUBLE: The original recipe called for double the amount of this, and I just thought 16 sandwiches was a lot. So, I played around with the recipe so I wouldn't have to tell you to use 1/2 an egg. If you want to double this recipe, do not double the egg (use 1 egg total) and use 1/2 cup of milk, not 2 tbsp. This will also get you closer to the consistency of a short cake, then a cupcake. But, if you want a cupcake consistency, you can just double this exact recipe too! Shortcake adapted from [Taste of Home