Cheesecake Bites Crust (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup melted unsalted butter
02 -
1 1/2 cups crushed chocolate cookies
→ Cheesecake Filling
03 -
16 ounces softened cream cheese
04 -
1/2 cup white sugar
05 -
1 cup fresh raspberries
06 -
2 large eggs
07 -
1 teaspoon pure vanilla extract
→ Raspberry Coulis (Optional)
08 -
1/4 cup white sugar
09 -
1 cup fresh raspberries
10 -
2 tablespoons water
# Instructions:
01 -
Set your oven to 325°F (163°C) and let it heat up. Put paper liners in a mini muffin tin with 24 cups.
02 -
Stir melted butter and crushed cookie crumbs together so they're well-mixed. Scoop about a tablespoon of this mix into each muffin cup. Bake in the oven for 5 minutes. Take them out when done.
03 -
Use a mixer to blend cream cheese with sugar until smooth. Crack in the eggs, one at a time, then add vanilla. Mix until just combined, then carefully fold in the raspberries.
04 -
Pour the cheesecake mix over the crusts you pre-baked, nearly to the brim of each cup.
05 -
Bake for about 20 minutes, or until the filling doesn't jiggle. Let them cool on the counter, then pop them into the fridge to chill for at least 2 hours.
06 -
In a saucepan over medium heat, toss in raspberries, sugar, and water. Stir and cook until the raspberries break apart and the mixture thickens a bit. Press through a fine sieve to get rid of the seeds.
07 -
Pour a bit of raspberry sauce over the cooled dessert bites. Add fresh berries on top if you'd like, then they're ready to enjoy!
# Notes:
01 -
For the crust, use a food processor to crush cookies into fine crumbs if you prefer a smoother texture.
02 -
Keep all the filling ingredients at room temperature so it's easier to mix into a smooth batter.
03 -
Don't skip chilling these in the fridge so they'll set properly and hold up when served.