Easter Themed Mini Cheesecake Bites

Blog_March 27, 2013-2

Mini desserts are perfect.

Perfect for those that like just a taste.

Perfect for those that like more than just a taste.

Perfect for adding variety like cute assorted toppings.

I love this recipe because it’s fairly easy and by customizing the toppings you can use the same recipe for a variety of occasions. Add sprinkles for birthdays. Strawberries for summer. Candy hearts for Valentine’s Day. You get the point.

Blog_March 27, 2013-3

For the “frosting” I used the new Philadelphia Indulgence in white and dark chocolate because I wanted a “sturdy” frosting that would hold up well when bringing them to work. This worked great, but they are very sweet (although they went very fast at work). If I were serving these at home, I would probably use fresh whipped cream. You can really get as creative as you like, or do my personal favorite and keep it plain Jane with no toppings … it is cheesecake after all and perfect on its own!

Easter Themed Mini Cheesecake Bites

 
Recipe Type: Dessert
Author: Slightly adapted from a Philadelphia Cream Cheese recipe
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 48 mini; 18 large
Ingredients
  • 1 cup graham cracker crumbs
  • 3/4 cup plus 1 tbsp. sugar, divided
  • 4 tbsp. butter, melted
  • 3 pkg. (8 oz.) cream cheese, softened
  • 1 tsp. vanilla
  • 3 eggs
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix graham crumbs, 1 tbsp. sugar, and butter until blended; press onto the bottoms of 48 paper-lined mini muffin cups.
  3. Beat cream cheese, remaining sugar, and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Carefully spoon into cups, about 3/4 filled.
  4. Bake about 12 minutes, until centers are almost set. Cool completely and refrigerate a few hours to set. Decorate after cooling and setting completely.
 
Notes
I made these with mini muffin cups, hence “mini cheesecake bites” and the recipe makes about 48. The original recipe was for regular muffin sized cups, in which case the recipe makes about 18. If you want to do the regular sized cups, you need to double (at least) the amount of bake time.

 Blog_March 27, 2013

 

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