When a craving for something sweet strikes, there’s a comforting sense of joy in creating a delicious cheesecake that’s not just indulgent, but also perfectly bite-sized. I came up with these Cheesecake Bites during a small gathering with friends, and little did I know that they would quickly disappear, leaving everyone asking for seconds!
These mini treats are light, airy, and pack a delightful creamy punch that’ll have you and your guests savoring each morsel. There’s something enchanting about the combination of smooth cream cheese and a hint of lemon, all nestled atop a delicate cake base. Not only are they a breeze to make, but their elegant presentation makes them perfect for any occasion—from casual brunches to festive celebrations.
So, if you’re ready to upgrade your dessert game and say goodbye to boring, store-bought sweets, come join me in whipping up these irresistible Cheesecake Bites! Trust me; they won’t last long on your dessert table!
Why You’ll Love These Cheesecake Bites
Deliciously indulgent yet guilt-free, these cheesecake bites pack all the creamy goodness into a convenient, portion-controlled treat. Effortless preparation makes them a go-to for any home cook who craves something special without the hassle. Elegantly presented, they’re perfect for impressing guests at gatherings. Versatile in flavor, you can add your favorite toppings or fruit to customize them. Crowd-pleasing delight ensures they’ll be the star of your dessert table, leaving everyone asking for more!
Cheesecake Bites Ingredients
Unlock the magic of cheesecake with these essential ingredients for a delightful treat!
For the Base
- 2 eggs – Crucial for binding and texture, choose at room temperature for the best results.
- 25 g vegetable oil – Adds moisture; can substitute with melted butter for extra richness.
- 25 g milk – Whole milk works best for creaminess; almond milk is a great dairy-free alternative.
- 30 g cake flour – Creates a delicate texture; all-purpose flour can also be used but might be denser.
- 30 g granulated sugar – Balances flavors; brown sugar can add a hint of caramel.
- 5 g lemon juice – Brightens the flavor profile; vinegar can be a quick substitute.
- 5 g vanilla extract – Enhances sweetness and aroma, use a good quality extract for best flavor.
For the Cheesecake Filling
- 185 g cream cheese (softened) – The star of our cheesecake bites for that signature creamy texture.
- 20 g unsalted butter (softened) – Integrates smoothness; always soften before mixing for ease.
- 2 egg yolks – Adds richness; save the whites for whipping into the batter later on.
- 15 g granulated sugar – Sweetens the cheesecake; feel free to adjust based on your taste.
- 10 g cornstarch – Helps stabilize the filling; skip if you’d like a softer texture.
- 130 g milk – Essential for liquid balance; non-dairy milk works too for a lactose-free option.
- 36 g egg white – Lightens and adds air to the batter; keep chilled until ready to use.
- 20 g granulated sugar – For sweetening the egg whites; can substitute with powdered sugar.
- 5 g lemon juice – A hint of acidity that complements the richness of the filling.
- 5 g vanilla extract – Adds depth to the flavor, making these cheesecake bites even more irresistible.
Now that you’re well-equipped with the ingredients, you’re ready to create heavenly Cheesecake Bites that will mesmerize your taste buds!
How to Make Cheesecake Bites
-
Separate the eggs, placing the egg whites in the fridge to keep them cool. This step is essential to achieve fluffy peaks later in the process.
-
Mix together the vegetable oil and milk in a bowl. Gradually add in the cake flour, stirring until the mixture is smooth and well-combined, forming a batter.
-
Preheat the oven to 302°F (150°C). Taking this step early allows the oven to reach the perfect temperature for your cheesecake bites to rise and bake evenly.
-
Beat the chilled egg whites with lemon juice, granulated sugar, and vanilla extract using a hand mixer until soft peaks form. The peaks should gently hold their shape but not be stiff.
-
Fold in a scoop of the whipped egg whites into the batter until just combined. Then, gently fold in the remaining whipped egg whites, being careful not to deflate the mixture, to keep it airy.
-
Line a baking tray, measuring 28x28x2.6 cm, with baking mat or parchment paper. Pour the batter into the tray, smoothing it out, then give it a gentle tap to remove air pockets. Bake for 18-20 minutes until a light golden brown forms on top.
-
Cool the cake on a wire rack once removed from the oven. Use an icing spatula to carefully release the edges, then turn it upside down to peel off the baking mat. Cut out small cake bases using a mini cheesecake mold and set them aside.
-
Combine the egg yolks, cornstarch, and 15 g of granulated sugar in a bowl until well-mixed. This will form the rich, creamy heart of your cheesecake filling—set aside for now.
-
Heat the milk over medium heat until it’s simmering, then slowly pour it into the egg yolk mixture while whisking continuously. Return this mixture to the saucepan and whisk until thickened, then set aside.
-
Blend the softened cream cheese and unsalted butter in another bowl until smooth. Add the previously prepared egg yolk mixture and whisk until everything is well-combined—this is the creamy essence of your cheesecake.
-
Whip the 36 g of egg whites with 20 g of granulated sugar, lemon juice, and vanilla extract in a clean bowl until the mixture thickens and soft peaks form. Slowly fold this into the batter until fully incorporated, then transfer the mixture into a piping bag for easy filling.
-
Preheat the oven again to 185°C (365°F). Line a new baking tray with parchment paper. Wrap each mini cheesecake mold with the cake base and parchment around the edges, then fill with the cheesecake batter.
-
Place the baking tray with the molds into another larger tray filled with enough water to create a water bath. Bake for 20 minutes or until the cake surfaces are golden brown.
-
Remove the cake molds from the oven once they’re cool to the touch, revealing perfectly miniature cheesecake bites ready to enjoy!
Optional: Dust with powdered sugar for an elegant finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cheesecake Bites are perfect for meal prep, allowing you to enjoy a delicious dessert without the hassle on the day of serving! You can prepare the cake base up to 24 hours in advance by baking and cooling it, then wrap it tightly in plastic wrap to maintain its moisture. The cheesecake filling can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply fill the molds with the prepared filling and bake as instructed. This way, you can have these indulgent bites ready for any occasion with minimal effort, ensuring they taste just as delightful!
Cheesecake Bites Variations
Feel free to explore these delightful variations to customize your cheesecake bites and make them uniquely yours!
-
Dairy-Free: Substitute cream cheese and butter with vegan options like cashew cream and coconut oil for a creamy, dairy-free treat.
-
Fruit-Infused: Fold in your favorite pureed fruits like strawberries or mango to the cheesecake filling for a refreshing flavor twist.
-
Chocolate Lovers: Add cocoa powder to the cheesecake mixture, or swirl in melted chocolate for a rich, chocolaty delight.
-
Nutty Crunch: Incorporate finely chopped nuts like almonds or walnuts into the base for an added texture and hearty crunch that contrasts beautifully with the smooth filling.
-
Citrus Zest: Brighten up your bites with a teaspoon of orange or lime zest for an extra burst of freshness and flavor that complements the creaminess of the cheesecake.
-
Spiced Up: Add a dash of cinnamon or nutmeg to the filling for warmth and depth, transforming these bites into a cozy dessert.
-
Mini Tarts: Instead of traditional cheesecake bites, press the base into mini tart shells and fill with the cheesecake mixture for a cute, festive presentation.
-
Decadent Toppings: Top each cheesecake bite with a dollop of whipped cream, a drizzle of caramel, or a sprinkle of graham cracker crumbs before serving for added indulgence.
What to Serve with Cheesecake Bites?
Creating a delightful spread of flavors and textures will elevate your cheesecake bites into a memorable meal.
- Fresh Berries: Juicy strawberries, blueberries, or raspberries complement the creamy sweetness of the bites, adding a pop of tartness.
- Whipped Cream: Lightly sweetened whipped cream lends a fluffy texture and balances the richness, inviting a cloud of indulgence.
- Chocolate Sauce: Drizzling warm chocolate sauce over your cheesecake bites creates a decadent contrast that irresistible sweet-tooth fans will adore.
- Fruit Coulis: A drizzle of berry coulis not only adds a splash of color but also delivers a tangy burst to enhance the creaminess.
- Mint Leaves: Garnishing with fresh mint adds a refreshing aroma and a burst of flavor, making each bite feel even more special.
- Coffee or Espresso: A well-brewed cup of coffee or an espresso pairs beautifully, cutting through the richness while enhancing the dessert experience.
- Ice Cream: Serve with a scoop of vanilla or strawberry ice cream for an extra creamy treat that takes your dessert to new heights.
- Sparkling Wine: For a touch of elegance, offer a glass of sparkling wine to celebrate the moment and complement the flavors beautifully.
- Dark Chocolate Shavings: Sprinkling chocolate shavings on top provides a delightful crunch, bringing a sophisticated finish to your cheesecake bites.
Each pairing is designed to accentuate the delightful flavors of your cheesecake bites, ensuring every bite is an experience worth savoring!
How to Store and Freeze Cheesecake Bites
Fridge: Store your cheesecake bites in an airtight container for up to 3 days. Layering them with parchment paper can help prevent sticking.
Freezer: For longer storage, wrap each cheesecake bite individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months.
Reheating: To enjoy frozen cheesecake bites, simply thaw them in the fridge overnight for a soft, creamy treat that tastes freshly made!
Serving: After thawing, let them sit at room temperature for 10-15 minutes before serving. This helps enhance their delightful creamy texture.
Expert Tips for Cheesecake Bites
- Room Temperature Ingredients: Ensure cream cheese and butter are at room temperature for a smoother texture. Cold ingredients can lead to lumps in your batter.
- Gentle Folding: Be careful when folding in the whipped egg whites; vigorous stirring can deflate the airy texture essential for fluffy cheesecake bites.
- Avoid Overbaking: Keep an eye on your bites in the oven. They should look golden and slightly soft in the center. Overbaking can result in a dry texture.
- Water Bath Benefits: Using a water bath creates steam, giving you moist cheesecake bites and preventing cracks on the surface. Don’t skip this step!
- Chill Time: Allow your cheesecake bites to cool completely before removing them from the molds for a cleaner shape and easier serving.
- Customize Flavors: Feel free to experiment with flavors! Adding berries or citrus zest to the filling can wonderfully elevate your cheesecake bites.
Cheesecake Bites Recipe FAQs
How do I choose the right eggs for the Cheesecake Bites?
Absolutely! Use fresh, high-quality eggs for the best flavor and texture in your cheesecake bites. Ideally, choose eggs that are at room temperature, as they whip up better and help create a fluffier texture when beaten. Look for eggs without cracks and those that feel heavy for their size, indicating freshness.
What are the best ways to store Cheesecake Bites?
For optimal freshness, store your cheesecake bites in an airtight container in the fridge. They will stay delicious for up to 3 days. To prevent sticking, consider layering them with parchment paper between each layer. If you wish to extend their life, follow the freezing instructions below.
Can I freeze Cheesecake Bites?
Very! Freezing is a fantastic way to save your cheesecake bites for later enjoyment. To freeze, wrap each bite individually in plastic wrap, then place them in a freezer-safe bag. They will keep well for up to 2 months. When you’re ready to indulge, just thaw them in the refrigerator overnight for the best results!
What should I do if my cheesecake bites sink in the middle?
Don’t worry; this can happen! If your cheesecake bites sink, it may be because the batter was over-mixed or the oven temperature was too low. Ensure you gently fold the whipped egg whites into the batter without deflating them, and double-check that your oven is preheated to the correct temperature for even baking. Next time, lower the oven temperature slightly.
Are there any dietary considerations for Cheesecake Bites?
Absolutely! If you or your guests have dietary restrictions, you can easily customize this recipe. For a gluten-free option, substitute cake flour with a gluten-free blend. If someone is avoiding dairy, swap out the cream cheese for a dairy-free alternative and use almond or oat milk instead of regular milk. Always check for allergies as lemon juice and eggs can be a concern for some.
What is the best way to serve Cheesecake Bites?
For an elegant presentation, serve your cheesecake bites chilled with a dusting of powdered sugar on top. You can also garnish with fresh berries, a drizzle of chocolate or caramel sauce, or a sprig of mint. Allow them to sit at room temperature for 10-15 minutes before serving to bring out their creamy texture. Enjoy!
Irresistible Cheesecake Bites That Make Every Day Special
Ingredients
Equipment
Method
- Separate the eggs, placing the egg whites in the fridge to keep them cool.
- Mix together the vegetable oil and milk in a bowl. Gradually add in the cake flour, stirring until smooth.
- Preheat the oven to 302°F (150°C).
- Beat the chilled egg whites with lemon juice, granulated sugar, and vanilla extract until soft peaks form.
- Fold in a scoop of the whipped egg whites into the batter until just combined.
- Line a baking tray with baking mat or parchment paper. Pour in the batter and smooth it out.
- Bake for 18-20 minutes until golden brown.
- Cool the cake on a wire rack. Cut out small cake bases using a mini cheesecake mold.
- Combine the egg yolks, cornstarch, and 15 g of sugar until well-mixed.
- Heat the milk until simmering, then pour into the egg yolk mixture while whisking.
- Blend the cream cheese and unsalted butter until smooth. Add the egg yolk mixture.
- Whip the egg whites with 20 g of sugar, lemon juice, and vanilla extract until thickened.
- Preheat the oven to 185°C (365°F) again, line a new baking tray with parchment.
- Wrap each mini cheesecake mold with the cake base and fill with cheesecake batter.
- Place the tray into a larger tray filled with water for a water bath. Bake for 20 minutes.
- Remove from the oven once cool, revealing mini cheesecake bites.