Mini Cheesecake Bites
Cheesecake - a luscious, rich, and sweet indulgence. Given that Easter is right around the corner, I felt it was the perfect time to share this recipe - Mini Cheesecake Bites topped with fresh fruit.
I made this recipe for the first time a few years ago for a family reunion, and they were a big hit. Making these cheesecake bites is fast with little effort. The filing contains lemon zest, which adds the most delicious citrus flavor. The citrus combined with the fresh fruit topping is the ultimate luxury in every bite. Try them out for any special occasion; I guarantee it will leave your guests asking for more.
A few recommendations, make sure your cold ingredients are at room temperature; this will help avoid any lumps from building up. Take your eggs, sour cream, and cream cheese out of the refrigerator way in advance. Also, I highly recommend you use Philadelphia Cream Cheese instead of a generic brand. I’ve made this mistake in the past and could taste the difference. You will thank me later.
I hope you try it out and enjoy them just as much as we do.
CHEESECAKE BITES - makes 12
INGREDIENTS
CRUST
2/3 cup graham cracker crumbs
1 1/2 tbsp. sugar
3 tbsp. unsalted butter, melted
Pinch of salt
FILING
2 - 8oz packages Philadelphia cream cheese - room temperature
1/2 cup sugar
1 tsp. pure vanilla extract
2 large eggs - room temperature
1/4 cup sour cream - room temperature
2 tsp. lemon zest
Pinch of salt
TOPPING
Seedless jam - I buy the Organic Superfruit Spread from Trader Joe’s
Fresh strawberries, (sliced) and blueberries (or raspberries)
DIRECTIONS
Preheat oven to 325 degrees. Line a muffin pan with cupcake liners; set aside.
CRUST
Mash the graham crackers into crumbs. I use the grinder of my molcajete to do this.
Add the sugar, melted butter and salt in a bowl.
Divide the mixture evenly among the muffin liners and press it down with your fingers or the back of a spoon. I use the grinder of my molcajete to set in place. - Set aside.
FILING
Place the 1/2 cup of sugar and the lemon zest into a small bowl and rub together with your clean fingers, until fragrant and slightly damp. Set aside.
Place the room temperature cream cheese in a large bowl and beat on medium low with a hand mixer until creamy and smooth (about two minutes).
Add the lemon-sugar mixture, salt and vanilla. Mix until thoroughly combined, with the mixer on medium low. Scrape the bowl, as needed.
Add the eggs, one at a time, with the mixer on low, beating well after each addition. Scrape as needed.
Add the sour cream and mix until incorporated. Give the bowl one last scrape to be sure the ingredients are thoroughly combined.
Spoon the mixture evenly into the muffin tins over the crust. I use an ice cream scoop.
Bake for about 18-20 minutes or until centers are almost set. The cheesecakes will rise during baking and will likely crack a bit. Remove from the oven and set on a rack to cool completely.
Chill the cheesecakes in the muffin tin for at least 2 hours or overnight, before removing from the tin and topping. FYI - when the cheesecakes are removed from the oven the centers will begin to sink, but this is expected and provides the perfect space for the topping.
Once chilled, top each cheesecake with a teaspoon of jam, a strawberry slice and blueberries (or raspberries).
Keep refrigerated until ready to serve.
ENJOY!
Xoxo - G
