More Great Recipes: Cheesecake


Tiny Temptations: Mini Cheesecake Bites with Cream Cheese Clouds


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Serves 24 | Prep Time 30 | Cook Time 20

Why I Love This Recipe

The earliest known recipe for cheesecake dates back to ancient Greece, where it was served as a simple dessert made with fresh cheese, flour, and honey. The modern cheesecake we know today was likely invented in the 1800s in New York, when cream cheese was added to the recipe.


Ingredients You'll Need

16 ounces (454g) cream cheese, softened
1 cup (200g) sugar, divided
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
12 graham cracker sheets, finely crushed (about 1 1/2 cups crumbs)
4 tablespoons (57g) unsalted butter, melted
1/2 cup (120ml) heavy cream, chilled


Directions

Preheat the oven to 325°F (165°C). Grease a 24-cup mini cheesecake pan or line a mini muffin tin with paper liners.


In a large bowl, beat 12 ounces (340g) of the cream cheese with 3/4 cup (150g) of the sugar and the salt until smooth and creamy. Beat in the eggs one at a time, then stir in the vanilla.


In a separate bowl, mix the graham cracker crumbs and melted butter until well combined. Divide the crumb mixture evenly among the prepared cups, pressing it into the bottoms to form crusts.


Scoop the cheesecake batter evenly over the crusts, filling each cup about 3/4 full.


Bake for 18-22 minutes, until the centers are almost set. Cool completely on a wire rack.


In a medium bowl, beat the remaining 4 ounces (114g) of cream cheese with the remaining 1/4 cup (50g) of sugar until smooth and creamy. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.


Scoop or pipe the cream cheese topping onto the cooled cheesecake bites. Refrigerate until ready to serve.


Store any leftovers in the refrigerator for up to 5 days.


Pairs Well With

A refreshing Arnold Palmer (iced tea and lemonade) or a creamy vanilla milkshake.


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