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As the temperatures rise and summer approaches, frozen desserts become an irresistible treat for many. The allure of a cool, refreshing indulgence is hard to resist, especially during those sun-soaked afternoons. Among the plethora of frozen delights, Frozen Yogurt Raspberry Cheesecake Bombs stand out as a perfect combination of creamy cheesecake, tart raspberries, and a crunchy graham cracker crust. This recipe not only satisfies your sweet tooth but also incorporates healthier ingredients, making it an ideal guilt-free indulgence.

Frozen Yogurt Raspberry Cheesecake Bombs

Beat the summer heat with a refreshing treat: Frozen Yogurt Raspberry Cheesecake Bombs! This delightful recipe combines creamy cheesecake, tart raspberries, and a crunchy graham cracker crust for a guilt-free indulgence. Made with healthier ingredients like Greek yogurt, these frozen delights are perfect for satisfying your sweet tooth. Impress your guests with this incredible dessert that is easy to make and deliciously satisfying. Enjoy every bite of this perfect blend of flavor and nutrition!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1 cup Greek yogurt (preferably vanilla-flavored)

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed and drained)

1/2 cup mini chocolate chips (optional)

Pinch of salt

Cooking spray or silicone mold

Instructions
 

Prepare the Crust:

    - In a mixing bowl, combine the graham cracker crumbs and melted butter until well blended.

      - Press the mixture firmly into the bottom of silicone molds or a lined muffin tin to create a crust layer.

        - Place in the freezer for about 10-15 minutes to set.

          Make the Cheesecake Filling:

            - In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

              - Add in the Greek yogurt, powdered sugar, vanilla extract, and a pinch of salt. Mix until fully combined and creamy in texture.

                Layer the Raspberries:

                  - Remove the crusts from the freezer and layer a few fresh raspberries on top of the crust in each mold.

                    - Pour the cheesecake filling over the raspberries until the molds are almost full, leaving a little space at the top.

                      Add Chocolate Chips (optional):

                        - If you want to include mini chocolate chips, sprinkle them on top of the cheesecake filling before it freezes.

                          Freeze:

                            - Cover the molds with plastic wrap or a lid, and place them in the freezer for at least 4 hours, or until completely solid.

                              Serve:

                                - To serve, remove the molds from the freezer. Gently twist or pull the sides of the silicone molds to release the cheesecake bombs.

                                  - Serve immediately or store in an airtight container in the freezer for future treats!

                                    Prep Time, Total Time, Servings: 20 minutes | 4 hours (freezing) | 12 servings