Cheesecake Bites Recipes

MINI CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees.
• Place foiled muffin cups into mini-muffin tin (12 total).
• Add one vanilla wafer to each muffin cup.
• In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
• Add eggs, one at a time, mixing well after each addition, then mix until creamy.
• Fill each muffin cup 3/4 full.
• Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
• Cool completely on wire rack.
• Refrigerate at least 3 hours, overnight is best.
• Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

CHEESECAKE BITES

Steps:

• Mix brown sugar, flour, and nuts.
• Stir in margarine until blended.
• Reserve 1/3 cup of mixture; pat remainder in a greased 8-inch square baking pan.
• Bake in a pre-heated 350 degree oven fo 12-15 minutes.
• Beat cream cheese and sugar until smooth.
• Beat in remaining ingredients.
• Pour over baked crust; sprinkle with reserved pecan mixture.
• Return to oven and bake 25 minutes.
• Cool slightly; then cut in two-inch squares.

CHEESECAKE BITES

Steps:

• Chill a clean ice cube tray in the freezer. For the cheesecake filling: In a food processor, mix together the cream cheese, yogurt, confectioners' sugar and vanilla until smooth. Pour into a large resealable plastic bag and set aside. Clean out the food processor bowl for the chocolate covering.
• For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth.
• Using a pastry brush, grease the chilled ice cube tray with coconut oil. Spoon the chocolate shell mixture into each compartment, tilting the tray around to coat the sides. Cut a small corner off the bottom of the bag of filling and squeeze into each chocolate mold. Spoon more chocolate over the filling to cover. Freeze for 4 to 5 hours, or overnight.
• Before removing the cheesecakes, set the frozen tray on the counter for 2 to 3 minutes to start defrosting. Remove as you would ice cubes, by twisting the tray, or running the underside of the tray under warm water for a few seconds. Serve immediately.

MINI CHEESECAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

GRANDMA'S SOUR CREAM CHEESECAKE BITES

Steps:

• Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
• Increase the oven temperature to 450 degrees F (230 degrees C).
• Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
• Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
• Cut into 1-inch squares and serve.