Cheesecake Bites
These mini cheesecake bites are the perfect, easy dessert that can be topped with any fruit, like strawberries or blueberries! Naturally gluten free and crustless.
Prep Time10 minutes mins
Chilling time3 hours hrs
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 18 bites
Calories: 97kcal
Cheesecake Bites
- 4 8oz packages Cream cheese softened to room temperature.
- ¾ cup natural cane sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla
Whipped Cream
- ½ pint heavy whipping cream *I used Organic Valley
- ¼ cup powdered sugar
- 1 teaspoon vanilla (optional)
- berries of choice for topping
Heat oven to 325°F. In large bowl, beat cream cheese, sugar eggs and vanilla with hand-held electric mixer on medium speed until smooth. Place paper baking cup in each of the 18 regular-size muffin cups and fill with the batter.
Bake 20 to 25 minutes or until centers are set. Cool completely in pan, about 1 hour.
Refrigerate 2 hours and remove cakes from paper liners (they hold too much moisture) before serving. Meanwhile, pour ½ pint heavy whipping cream into a medium size mixing bowl. Add powdered sugar and vanilla. With an electric mixer beat on medium speed until stiff. Approximately 2 minutes. Chill until ready to use.
Top cheesecake bites with whipped cream and any fruit you enjoy.
- Make sure you use block style cream cheese and not a "spread". Philadelphia, Publix Greenwise, and Organic Valley are recommended.
Serving: 1bites | Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 20mg | Potassium: 26mg | Sugar: 10g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg