Description
Delectable mini cheesecake bites offer a delightful blend of creamy texture and sweet indulgence. Effortless preparation and perfect portion size make these treats irresistible for dessert enthusiasts who crave a quick, elegant confection.
Ingredients
Scale
- 16 oz (454 g) block cream cheese, room temperature
- 2 large eggs (100 g), room temperature
- 0.75 cup (150 g) granulated sugar
- 1.5 cups (225 g) gluten-free cookie crumbs
- 5 tbsps (70 g) unsalted butter, melted and cooled
- 8 oz bittersweet chocolate, chopped
- 2 tbsps (28 g) virgin coconut oil
- 2 tbsps (18 g) cornstarch
- 1 tsp pure vanilla extract
- 0.125 tsp kosher salt
Instructions
- Crust Creation: Combine cookie crumbs with melted butter, pressing firmly into a lined baking pan to form a compact, even base that will support the cheesecake filling.
- Filling Preparation: Whip cream cheese until smooth, gradually blending in sugar, salt, and cornstarch to create a velvety, homogeneous mixture without overmixing.
- Egg Integration: Incorporate eggs and vanilla, stirring gently until the filling achieves a silky, pourable consistency that promises a creamy final texture.
- Baking Process: Pour the filling over the prepared crust, smoothing the surface and eliminating air bubbles by gently tapping the pan against the counter, then bake in a preheated oven until the center has a subtle wobble.
- Cooling and Setting: Allow the cheesecake to cool briefly at room temperature, then wrap securely and freeze until completely firm for precise cutting.
- Portioning: Remove the chilled cheesecake using parchment edges, and slice into uniform one-inch bites with a clean, sharp knife.
- Chocolate Coating: Melt chocolate and coconut oil, creating a glossy mixture that will enrobe the cheesecake bites with a smooth, luxurious finish.
- Final Touches: Dip each cheesecake bite into the chocolate coating, ensuring complete or partial coverage, and arrange on parchment paper to set.
- Storage: Transfer the finished delicacies to a sealed container in the refrigerator, preserving their exquisite texture and flavor for maximum enjoyment.
Notes
- Prevent Cracking: Avoid overmixing batter and overbaking to maintain a smooth, crack-free cheesecake surface.
- Temperature Matters: Use room temperature ingredients for a silky, lump-free filling that blends seamlessly.
- Clean Cutting Technique: Wipe knife with hot water between cuts for precise, clean edges on mini cheesecake bites.
- Storage Wisdom: Keep chocolate-coated bites refrigerated and consume within 5-7 days for maximum freshness and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 215
- Sugar: 8 g
- Sodium: 84 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 48 mg