Inverted Cheesecake Bites Recipes

INVERTED CHEESECAKE BITES

Steps:

• Preheat your oven to 350°F.
• Spray the wells of your cake bites pans with baking spray and use a pastry brush to make sure they are fully coated. This recipe fills 4 to 5 cups, so you may need a few pans. I use three 1.5 cup cake bite pans.
• In a small bowl, whisk together the Graham cracker crumbs and powdered sugar. Add the melted butter and blend well.
• Press a thin layer of the Graham cracker mix into the wells to form the crust. It will be easier to prevent sticking if the crust comes all the way up the sides. There may be a little bit leftover.
• In a medium bowl, whisk the cream cheese and sour cream together until smooth. Some tiny lumps are okay, but try to avoid beating the mix so fewer air bubbles are introduced.
• Blend in the sugar.
• Blend in the eggs, lemon peel and vanilla extract.
• Use a small spoon to spoon the batter into each well, almost to the top.
• Bake each pan at 350° for about 15 to 20 minutes or until the filling is set.
• Cool each pan for 15 minutes on a wire rack and then transfer to the refrigerator or freezer until no longer warm.
• Invert the pans onto wax or parchment paper. You may have to tap the pans to remove the bites. If you experience sticking, run a toothpick carefully around the edges to separate them from the pan.
• Transfer them to a closed container, layered between wax or parchment paper for at least two hours until fully chilled. Serve on a cold plate and feel free to garnish.
• These can be made the day before an event or dinner party. They can also be baked in cakelet size pans or a 5 to 6 cup loaf or cake pan, but you may need to double the amount of Graham cracked crust and increase the baking time. Cheesecake Loaf baked for 40 minutes.

MINI CHOCOLATE CHIP CHEESECAKE BITES

Steps:

• Preheat oven to 375°F.
• Blend first 4 ingredients together with mixer.
• Stir in mini chocolate chips.
• Pour into mini cupcake papers.
• Bake for approximately 15-20 minutes.
• Refrigerate.
• Enjoy!

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.

THE BEST LOW CALORIE CHEESECAKE BITES...

Steps:

• In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside.
• Using a paring knife, hollow out the top of each strawberry to a depth of approximately 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s) as you do this.
• Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet.
• Place the cookie sheet into the refrigerator and leave them for a few hours or over night to completely chill.
• ENJOY!