Inverted Cheesecake Bites Food

CHEESECAKE BITES

Steps:

• Spread 1 tbsp of cream cheese on each graham cracker.
• Top each with a slice of banana and strawberry.

MINI CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees.
• Place foiled muffin cups into mini-muffin tin (12 total).
• Add one vanilla wafer to each muffin cup.
• In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
• Add eggs, one at a time, mixing well after each addition, then mix until creamy.
• Fill each muffin cup 3/4 full.
• Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
• Cool completely on wire rack.
• Refrigerate at least 3 hours, overnight is best.
• Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

CARAMEL CHEESECAKE BITES

Steps:

• Pre-heat the oven to 350 degrees F.
• Crush your slivered almonds.
• In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
• Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
• Bake for 10 minutes to set.
• Turn oven down to 300°.
• Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
• Spoon mixture into the muffin tins with prepared almond crust.
• Bake for 40 minutes.
• While cakes are cooking, start on the caramel.
• Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
• Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
• Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
• Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
• Spoon about 1 tablespoon caramel over each cheesecake.

NEW YORK-STYLE MINI CHEESECAKE BITES

Steps:

• Heat oven to 350ºF.
• Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream and flour; mix well. Add egg; beat on low speed just until blended. Spoon over cookies.
• Bake 13 to 15 min. or until centers are almost set.
• Cool 1 hour before removing from pan. Refrigerate 2 hours.
• Top with pie filling just before serving.

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE BITES

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and lemon zest with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
• Bake 1 hour or until center is almost set. Cool completely. Refrigerate 2 hours.
• Use foil handles to lift cheesecake from pan. Crumble cheesecake into large bowl. Add strawberries; mix well. Shape into 48 balls, using about 1 Tbsp. for each. Roll in graham crumbs until evenly coated. Place on parchment-covered rimmed baking sheet. Refrigerate 1 hour.
• Melt chocolate as directed on package. Dip cheesecake balls, 1 at a time, in chocolate; return to baking sheet. Sprinkle with any remaining graham crumbs. Refrigerate 1 hour or until chocolate is firm.

CHEESECAKE BITES

Steps:

• Mix brown sugar, flour, and nuts.
• Stir in margarine until blended.
• Reserve 1/3 cup of mixture; pat remainder in a greased 8-inch square baking pan.
• Bake in a pre-heated 350 degree oven fo 12-15 minutes.
• Beat cream cheese and sugar until smooth.
• Beat in remaining ingredients.
• Pour over baked crust; sprinkle with reserved pecan mixture.
• Return to oven and bake 25 minutes.
• Cool slightly; then cut in two-inch squares.

INVERTED CHEESECAKE BITES

Steps:

• Preheat your oven to 350°F.
• Spray the wells of your cake bites pans with baking spray and use a pastry brush to make sure they are fully coated. This recipe fills 4 to 5 cups, so you may need a few pans. I use three 1.5 cup cake bite pans.
• In a small bowl, whisk together the Graham cracker crumbs and powdered sugar. Add the melted butter and blend well.
• Press a thin layer of the Graham cracker mix into the wells to form the crust. It will be easier to prevent sticking if the crust comes all the way up the sides. There may be a little bit leftover.
• In a medium bowl, whisk the cream cheese and sour cream together until smooth. Some tiny lumps are okay, but try to avoid beating the mix so fewer air bubbles are introduced.
• Blend in the sugar.
• Blend in the eggs, lemon peel and vanilla extract.
• Use a small spoon to spoon the batter into each well, almost to the top.
• Bake each pan at 350° for about 15 to 20 minutes or until the filling is set.
• Cool each pan for 15 minutes on a wire rack and then transfer to the refrigerator or freezer until no longer warm.
• Invert the pans onto wax or parchment paper. You may have to tap the pans to remove the bites. If you experience sticking, run a toothpick carefully around the edges to separate them from the pan.
• Transfer them to a closed container, layered between wax or parchment paper for at least two hours until fully chilled. Serve on a cold plate and feel free to garnish.
• These can be made the day before an event or dinner party. They can also be baked in cakelet size pans or a 5 to 6 cup loaf or cake pan, but you may need to double the amount of Graham cracked crust and increase the baking time. Cheesecake Loaf baked for 40 minutes.

DEEP-FRIED CHEESECAKE BITES

Steps:

• Heat oven to 350°F.
• Grease 8-inch square pan with butter; line with parchment, allowing edges of parchment to extend over sides.
• Beat cream cheese, granulated sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan. Place in larger pan on oven rack. Pour hot water into larger pan to come halfway up sides of square pan.
• Bake 40 to 45 min. or until center is almost set. Remove pan from water bath; cool on wire rack 30 min. Refrigerate 3 hours.
• Heat oil in deep fat fryer to 350ºF. Remove cheesecake from pan; cut into 25 squares. Whisk remaining egg and milk until blended. Lightly brush 1 egg roll wrapper with egg; top with 1 cheesecake square and 1 tsp. preserves. Gather corners of wrapper over cheesecake square, then twist to form purse. Repeat with remaining cheesecake squares.
• Fry purses, in batches, in hot oil 2 to 3 min. or until golden brown; drain on paper towels. Sprinkle with powdered sugar. Serve warm.

MINI CHOCOLATE CHIP CHEESECAKE BITES

Steps:

• Preheat oven to 375°F.
• Blend first 4 ingredients together with mixer.
• Stir in mini chocolate chips.
• Pour into mini cupcake papers.
• Bake for approximately 15-20 minutes.
• Refrigerate.
• Enjoy!

LOW-CARB NUTTY CHEESECAKE BITES

Steps:

• Combine all ingredients, except peanuts or coconut, in a bowl with electric mixer on medium speed.
• Scrape down sides of bowl as needed.
• Chill 30 minutes, till firm.
• Roll into 3/4" balls, then roll balls in peanuts or coconut.
• Chill 15 minutes more.

STRAWBERRY CHEESECAKE BITES

Steps:

• cut out centers of strawberries and place them on a paper towel to absorb moisture.
• Mix whipped cream cheese and puff marshmallow together and place in pastry bag (or large zip lock bag with edge cut).
• Fill strawberries with mixture and dip into crushed graham crackers.
• Use extra filling and graham crackers as garnish.