How many times have you attended a party where there was an abundance of desserts? As a dessert lover, that situation is really tough, believe me I know!. You know you want one of each, but you can’t, because you don’t want to eat all those calories (plus you would likely not feel very well). These Cheesecake Bites along with all of the bite-sized recipes in this month’s recipe redux are the perfect solution to our dilemma!
The Recipe Redux monthly challenge is 6 years old! To celebrate all of the participants are joining in by posting a small bite dessert. Small bite desserts like my cheesecake bites help satisfy your sweet tooth without putting a huge dent into your calorie intake for the day. They also allow people who would otherwise refrain from sweets to enjoy literally just a bite.
I have a mini muffin pan that doesn’t get used at all. Creating these cheesecake bites let me dust off my pan and finally put it to use. I have other mini desserts on Nourished Simply, but they all use phyllo cups or a larger muffin pan, so I never needed to use this specific pan. I also had these cute mini muffin paper cups in my pantry. I can’t remember why I bought them. They have been in our house for years.
Cheesecake bites only take about 2 teaspoons of the crust mixture and a tablespoon of batter. They cook pretty quickly and cool quickly too. So, they are a fairly quick dessert to have ready in a pinch.
Get the Recipe!
- 3/4 cup Graham Cracker Crumbs about 6 squares crushed
- 2 tbsp brown sugar
- 3 tbsp butter melted
- 8 ounces low fat cream cheese softened
- 1/4 cup low fat sour cream
- 1/4 cup sugar
- 1/4 cup granulated Stevia
- 1 egg
- 1 tsp Vanilla extract
- Preheat oven to 350 degrees F.
- In a bowl mix together graham crackers crumbs, brown sugar, and butter.
- Press about 2 teaspoons of crumbs in the bottom of 24 paper-lined mini muffin cups.
- In another bowl beat together cream cheese, sour cream, sugar, stevia, egg, and vanilla until blended and smooth.
- Spoon about 1 tablespoon of batter into muffin cups.
- Bake for 15-20 minutes or until centers of the cheesecakes are set.
- Cool completely and then transfer to the refrigerator for at least an hour.
- Top if you wish with whipped cream and or fruit.
Since the 4th of July is coming I decided to make the cheesecake bites patriotic by topping them with whipped cream, blueberries, and a strawberry slice. You can leave them plain (that’s how my kids prefer them) or decorate them with just about anything.