Roasted Balsamic Strawberry Cheesecake Bites

Roasted Balsamic Strawberry Cheesecake Bites by Mother Thyme

My kids have turned into strawberry thieves.  I don’t mind since I would rather them in the refrigerator grabbing strawberries to snack on then wanting something unhealthy.  The funny thing is when I grab the strawberries out of the refrigerator I often find some of them with bite marks.  Hmmm, I wonder who did that?  A month ago I actually caught Eden red handed in the act on Instagram with the strawberries.  Since then, I keep some strawberries in reach for them and hide them ones I want to keep without little three year old teeth marks in them. 

If you have never roasted fruit before, you really must try.  I love to roast fruit, especially to toss in salads.  It really intensifies the sweet flavor of the fruit.  From grapes, to berries, plums and peaches, roasted fruit is great served with a bowl of yogurt.  I especially love to toss fruit in balsamic vinegar before roasting.  The end result is so tasty.

Roasted Balsamic Strawberry Cheesecake Bites by Mother Thyme

If you are hosting a 4th of July picnic, try these easy, no bake Roasted Balsamic Strawberry Cheesecake Bites.  Mini phyllo shells which you can find in your grocers freezer are something I always have on hand.  They create an easy shell to serve these creamy bites in.  Top with sweet roasted strawberries for a dessert your guests will definitely enjoy. 

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Here are a few more of my favorite strawberry treats you can find on MT.
Strawberry Pie
Strawberry Yogurt Pie
Strawberry and Mascarpone Crostini
Fruit Pizza

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Looking for more summer picnic ideas? Check out these delicious blogs that will keep you hungry!
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{i love} my disorganized life
Jane’s Adventures in Dinner
Sweet Remedy
Big Bear’s Wife
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Kokocooks
Katie’s Cucina
The Tasty Fork
Scarletta Bakes

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Roasted Balsamic Strawberry Cheesecake Bites

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 30 cheesecake bites 1x

Ingredients

Units Scale
  • 4 cups fresh strawberries, sliced (about 1 1/2 pounds)
  • 2 tablespoons sugar
  • 1 teaspoon balsamic vinegar
  • 8 ounce cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 8 ounce frozen whipped topping, thawed
  • 2 boxes (15 count each) mini phyllo shells, thawed

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium bowl toss strawberries with sugar and balsamic vinegar. Spread evenly on a medium baking sheet. Roast for 10-12 minutes until strawberries are roasted and have released their juices. Set aside.
  3. In a large bowl beat cream cheese and sugar. Stir in vanilla extract and lemon juice. Fold in whipped topping until creamy.
  4. Spoon cheesecake mixture into phyllo shells. Top with roasted strawberries. Chill in the refrigerator for 2-3 hours before serving.

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More picnic favorites-
Buffalo Cauliflower Dip
Feta and Basil Turkey Burgers
Watermelon and Goat Cheese Fruit Salad – Sweet Remedy
Red, White & Blue S’more Pies – Big Bear’s Wife
Watermelon Agua Fresca – Kokocooks


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8 Comments

  1. I just posted a recipe with phyllo cups today. I feel a kick coming on using them. So fun. And I love what you did with them here. The cheesecake and strawberries and balsamic is a sure winner!

  2. I will be making those this weekend….sound yummy (except for the cool whip)
    I will use this instead of the filling you posted:
    This is SOO delicious
    It WONT melt at room temperature like regular whipped cream!
    It’s VERY stable.
    Its wonderful used for frosting a cake or even dipping fruit in it!
    Not TOO sweet.
    Very versatile!

    **This recipe makes 5 cups**

    1 (8 ounce) package reduced-fat cream cheese, softened
    1/2 cup white sugar
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    2 cups of heavy cream

    Directions
    Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.
    Once all in the bowl, mix on medium speed until smooth.
    While the mixture is still whipping, slowly pour in the heavy cream.
    Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

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