Introduction: Frozen Cheesecake Bites
Do you ever get that craving for a bite of cheesecake, but don't feel like eating a whole cake? Then these simple yet yummy brownie cheesecake bites are right up your alley!!
Step 1: Ingredients
- 1 cup and 2 tbs of all-purpose flour
- A pinch of salt
- 4 oz or a stick of butter
- 1/3 cup of sugar
- 1 large egg white
- 1 tsp of vanilla extract
- 2 tbs of semi-sweet chocolate (melted)
- 16 oz ofcream cheese (room temperature)
- 1/4 cup of sour cream
- 1/2 cup of sugar
- 1 tsp of vanilla extractn1egg and egg yolk (leftover from brownie crust)
- 2 tbs heavy whipping cream
Chocolate Shell (optional)
- 1 bar of semi-sweet bakers chocolate
Step 2: Brownie Crust
Preheat oven to 335 °F and grease mini muffin tins generously with butter. After doing so mix the flour and salt together in a small bowl. Set aside.
In a medium bowl beat the butter and sugar with an electric mixer on high until creamy and fully incorporated. Add in the egg yolk and vanilla extract, mix for 30 seconds on medium speed. Then add in your melted chocolate ( you can melt on the stove or in the microwave, the chocolate needs to be liquified) mixing for another 30 seconds.
Turn your mixer onto a low speed and slowly add in your flour-salt mixture. After about 20 seconds turn off the mixer and if not all the flour is incorporated use a rubber spatula to fold the flour into the wet mixture. You should end up with a shortbread-like dough.
Form the dough into tiny balls and use your fingers to spread them into the mini muffin tin, so that the dough covers the bottom of each compartment like a crust. Repeat for all compartments. When all of your dough is in the tin, put it in the oven for seven minutes, or until the crust separated slightly from the edges of each compartment. Leave the crust in the pan and let it cool to the touch.
Step 3: Cheesecake Batter
Preheat the oven to 335°F.
In a medium bowl beat the room temperature cream cheese and sugar until smooth with an electric mixer on medium-high. Add the sour cream and vanilla extract, mix until combined. Add the heavy whipping cream and eggs, mixing until smooth.
Using a small ice cream scoop, scoop the batter onto the cooled brownie crusts in the mini muffin pan, until just underfilled. After all of the compartments are full make sure all edges are clean and pop the tray into the oven. Bake for 8 minutes, spin the tray around and then bake for another 4 minutes. Take the tray out and let the cheesecakes cool.
After about 5 minutes take the cakes out and transfer them to a container, that can go into the freezer to let the cheesecakes set up in there.
Step 4: Chocolate Shell
Cut up the chocolate into smaller pieces. Use a double boiler to melt the chocolate on the stove. Dip each cake into the chocolate, and then let cool.
Put the cheesecakes into the refrigerator to set up, about 2-8 hours.
Enjoy a frozen cheesecake bite!
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Frozen Treats Speed Challenge