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Cheesecake Bites

Irresistible Cheesecake Bites That Make Every Day Special

These Cheesecake Bites are a delightful, creamy treat that will satisfy your sweet cravings in a perfect bite-sized portion.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 bites
Course: DESSERTS
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 25 g vegetable oil Can substitute with melted butter for extra richness.
  • 25 g milk Whole milk works best; use almond milk for dairy-free.
  • 30 g cake flour Use all-purpose flour for a denser texture.
  • 30 g granulated sugar Brown sugar can add a hint of caramel.
  • 5 g lemon juice Vinegar can be a substitute.
  • 5 g vanilla extract Use good quality for best flavor.
For the Cheesecake Filling
  • 185 g cream cheese Softened for signature creamy texture.
  • 20 g unsalted butter Always soften before mixing.
  • 15 g granulated sugar Feel free to adjust based on your taste.
  • 10 g cornstarch Helps stabilize the filling; skip for softer texture.
  • 130 g milk Non-dairy works too for lactose-free option.
  • 36 g egg white Keep chilled until ready to use.
  • 20 g granulated sugar Can substitute with powdered sugar.
  • 5 g lemon juice Complement richness of the filling.
  • 5 g vanilla extract Adds depth to the flavor.

Equipment

  • Baking Tray
  • Mixing Bowls
  • hand mixer
  • piping bag
  • Mini cheesecake mold

Method
 

Directions
  1. Separate the eggs, placing the egg whites in the fridge to keep them cool.
  2. Mix together the vegetable oil and milk in a bowl. Gradually add in the cake flour, stirring until smooth.
  3. Preheat the oven to 302°F (150°C).
  4. Beat the chilled egg whites with lemon juice, granulated sugar, and vanilla extract until soft peaks form.
  5. Fold in a scoop of the whipped egg whites into the batter until just combined.
  6. Line a baking tray with baking mat or parchment paper. Pour in the batter and smooth it out.
  7. Bake for 18-20 minutes until golden brown.
  8. Cool the cake on a wire rack. Cut out small cake bases using a mini cheesecake mold.
  9. Combine the egg yolks, cornstarch, and 15 g of sugar until well-mixed.
  10. Heat the milk until simmering, then pour into the egg yolk mixture while whisking.
  11. Blend the cream cheese and unsalted butter until smooth. Add the egg yolk mixture.
  12. Whip the egg whites with 20 g of sugar, lemon juice, and vanilla extract until thickened.
  13. Preheat the oven to 185°C (365°F) again, line a new baking tray with parchment.
  14. Wrap each mini cheesecake mold with the cake base and fill with cheesecake batter.
  15. Place the tray into a larger tray filled with water for a water bath. Bake for 20 minutes.
  16. Remove from the oven once cool, revealing mini cheesecake bites.

Nutrition

Serving: 1biteCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 75mgPotassium: 50mgSugar: 6gVitamin A: 150IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

Dust with powdered sugar for an elegant finish. Allow cooling completely before removing from molds.

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