0 0
Mini cheesecake bites recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

For the crust:
1 1/2 cups (225 g) gluten free cookie crumbs
5 tablespoons (70 g) unsalted butter, melted and cooled
For the filling:
2 8-ounce packages (total: 16 ounces) cream cheese, at room temperature
3/4 cup (150 g) granulated sugar (can reduce to 1/2 cup (100 g) for a less-sweet version)
1/8 teaspoon kosher salt
2 tablespoons (18 g) cornstarch (or try arrowroot)
2 eggs (100 g, weighed out of shell) at room temperature
1 teaspoon pure vanilla extract
For the chocolate coating:
8 ounces bittersweet chocolate, chopped
2 tablespoons (28 g) virgin coconut oil (or vegetable shortening)

Mini cheesecake bites recipe

  • 30 mins
  • Serves 64
  • Easy

Directions





Here’s for you the awesomely delicious Mini cheesecake bites recipe. So just grab this recipe now!



Steps

1
Done

Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.

2
Done

Prepare the crust.

In a medium-size bowl, place the cookie crumbs and the melted butter, and mix until all of the crumbs are moistened. Place the cookie crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Set the pan aside.

3
Done

Prepare the filling

In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or the paddle attachment in a stand mixer) until light and fluffy. Add the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each addition. The mixture should be smooth and pourable. Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake until just set (about 30 minutes). The filling is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth. Remove from the oven and allow to cool in the pan for about 20 minutes before covering the pan with plastic wrap and placing in the freezer until very firm (about 2 hours).

4
Done

Slice into bites.

Remove the cheesecake from the freezer, uncover and remove from the pan using the overhung parchment paper. Using a sharp knife, slice into 64 1-inch squares, cleaning the knife frequently to ensure clean edges.

5
Done

Make the coating and dip the bites.

Place the chopped chocolate and coconut oil in a large, deep bowl with high sides. Melt over a double boiler or in the microwave, stirring occasionally, in 30-second increments at 60% power. Allow the chocolate to sit at room temperature until it begins to thicken a bit. Holding each bite by the crust with your fingertips, dip it into the chocolate coating at least halfway up the sides. Place, crust side down, on a piece of parchment paper. Allow the bites to sit until the chocolate is set. Store any leftovers in a sealed container in the refrigerator.

4u1s

4u1s is the team of foodie people who likes to make and share delicious recipes. So if you are searching for delicious recipes, come on to this website and get crazy “FOODIE”.

Strawberry Poke Cake
previous
Strawberry Poke Cake
Chocolate raspberry truffles
next
Chocolate raspberry truffles