Cheesecake Bites (Healthy + Easy!)
You’ll want to savor every taste of these rich Cheesecake Bites! They are velvety smooth, creamy, and the best decadent dessert for all occasions.
Servings: 12 servings
For the crust:
- 1/2 cup finely crushed graham crackers about 7 graham crackers
- 2 Tbsp butter melted
Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.
Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).
Combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don’t have a food processor, you can do this in a large mixing bowl with a hand mixer.)
Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).
Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).
Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.
Garnish with fresh berries or your favorite toppings.
Top Tips For Making Cheesecake Bites
- Fruit: Add your favorite fruits on top of the cheesecakes such as blueberries, raspberries, strawberries, slices of lemon, or anything else you enjoy. You can make several varieties with every batch of cheesecake bites.
- Chocolate: Drizzle melted chocolate on top to give them an elegant look. Mix your favorite chocolate chips with a little bit of coconut oil and melt. Then use a fork to lightly drizzle on top.
- A Different Crust: Instead of graham crackers, use your favorite cookies. Any kind of shortbread or crunchy cookie should work. Just keep in mind that if you change the recipe, you will be changing the nutritional information as well.
- Mix-Ins: Try different jams or even nut butters swirled into the cheesecake filling. Just add 1 tsp of your favorite mix in on top of the cheesecake filling before baking, and use a toothpick or fork to incorporate it into the batter. Then pop them into the oven and bake!
- Use melted butter when preparing the crust. Otherwise, the crust will crumble apart and not stay together.
- Blend the filling ingredients only as long as it takes to make the batter smooth. Don't overmix -- this will incorporate too much air which will make your cheesecake bites rise and then collapse as they cool.
- Don’t overbake the cheesecakes, or they will be dried out and not as creamy and rich.
- If you don't have ricotta you can use sour cream or marscapone cheese
- Make these gluten free by substituting a gluten free graham cracker or cookie for the graham crackers in this recipe.
Serving: 1mini cheesecake | Calories: 106.9kcal | Carbohydrates: 8.6g | Protein: 3.5g | Fat: 6.6g | Saturated Fat: 3.8g | Sodium: 88.4mg | Fiber: 0.1g | Sugar: 5.3g