Best 4 Inverted Cheesecake Bites Recipes

EASY MINI CHEESECAKE RECIPE

Steps:

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
• Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
• Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.

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.

CHOCOLATE-COVERED CHEESECAKE BITES

Steps:

• Heat oven to 300°F. Line 8-inch square pan with heavy-duty foil so foil extends over sides of pan. Spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of sprayed foil-lined pan.
• In large bowl, beat cream cheese until smooth. Add remaining filling ingredients; beat until smooth. Pour filling over crust.
• Bake 40 to 45 minutes or until edges are set. Center will be soft but will set when cool. Refrigerate 1 1/2 hours or until chilled. Freeze cheesecake about 2 hours or until firm.
• Remove cheesecake from pan by lifting foil. Cut into 48 pieces; remove from foil and place on sheet of waxed paper.
• In 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth. Cool 2 to 3 minutes or until slightly cooled. Place in 2-cup measuring cup.
• Spear each cheesecake bite with fork; dip in melted chocolate to cover bottom and sides, letting excess drip off. Place on waxed paper.
• Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon. Let stand about 20 minutes or until firm. Store in refrigerator.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!