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.
Servings: 18 bites
Ingredients
Cheesecake Bites
- 4 8oz packages Cream cheese softened to room temperature.
- 3/4 cup natural cane sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla
Whipped Cream
- 1/2 pint heavy whipping cream *I used Organic Valley
- 1/4 cup powdered sugar
- 1 tsp vanilla (optional)
- berries of choice for topping
Instructions
- 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.
Notes
- Make sure you use block style cream cheese and not a "spread". Philadelphia, Publix Greenwise, and Organic Valley are recommended.
Nutrition
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
