Mini Cheesecake Bites
User Reviews
4.9
Mini Cheesecake Bites
Description
This recipe begins by pressing a mixture of crushed graham crackers, sugar, melted butter, and a pinch of kosher salt into cupcake liners to form the crust base. The filling is made by beating room temperature cream cheese and sour cream until smooth, then combining with sugar, eggs incorporated one at a time, and vanilla bean paste. The batter is gently poured over the crust and baked at 325°F for about 25 to 27 minutes, until the centers are nearly set. After cooling completely and chilling for several hours or overnight, a ganache of dark chocolate chips and heavy cream is poured over each cheesecake bite. The desserts are finished with raspberry garnish. These mini cheesecakes can be stored in the refrigerator for up to four days and frozen, ganache-free, for up to three months.
Ingredients
For the crust
- 1 1/4 cup graham cracker crumbs about 10 sheets
- 3 Tbsp. granulated sugar
- 3 1/2 Tbsp. unsalted butter melted
- kosher salt pinch
For the cheesecake filling
- 3, oz. cream cheese full-fat, softened to room temperature
- 1/4 cup sour cream room temperature
- 3/4 cup granulated sugar
- 3 large egg room temperature
- 1 Tbsp. vanilla bean paste or scrape 1-2 vanilla beans
For the ganache
- 1 cup dark chocolate chips high quality
- 1/3 cup heavy cream
- raspberry for garnish
Instructions
- Preheat the oven to 325°F. Grab 2 cupcake tins. Line the bottoms of 18 cavities with paper liners and set aside. (You can fill the empty cups with a splash of water)
- Pulse the graham cracker sheets in a food processor until crumbly. Add in the sugar, melted butter and pinch of salt and pulse again until combined.
- Press into the bottoms of the lined cupcake tins.
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth, ~1-2 minutes.
- Add in the sugar and vanilla bean paste and beat again until smooth.
- Add in the room temperature eggs one at a time at medium-low speed, beating just until combined. (Make sure to scrape the sides of the bowl periodically). Be careful not to over beat the filling.
- Spoon the cheesecake filling over the crusts or I like to use a 2 Tbsp. cookie scoop.
- Bake for 25-27 minutes or until the centers are almost set.
- Cool completely and then refrigerate for 2 hours or overnight.
- Once cooled, make the ganache. Pour the chocolate chips in a heat proof bowl. Heat the cream in a small saucepan over medium heat just until it’s warm, do not let it boil. Pour the warmed cream over the chocolate and let it sit for 2-3 minutes. The warm cream will melt the chocolate. Stir or whisk until it is smooth and creamy. Allow the ganache to sit for a few minutes and it will thicken.
- Spoon the ganache over the cooled cheesecakes. Garnish with a raspberry on top and place in the fridge again until the ganache is set, about 1-2 hours.
- Remove liners from the cheesecake bites and enjoy!
Notes
- Store the mini cheesecake bites in an airtight container in the refrigerator for up to four days to maintain freshness.
- For longer storage, freeze the cheesecake bites without ganache for up to three months and add ganache after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18bites
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1cheesecake bite | |
| Calories | 168kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 82mg | 3% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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