Description
Delightful mini strawberry cheesecake bites dance with creamy sweetness and fresh berry charm, promising a perfect dessert experience. Compact, elegant treats deliver rich flavors that will enchant guests and satisfy sweet cravings with minimal effort.
Ingredients
Scale
Dry Ingredients:
- 250 grams (about 2 cups) flour
- 75 grams (about 1/3 cup) sugar
- 1/2 packet (about 1 teaspoon) baking powder
Wet Ingredients:
- 2 eggs
- 125 grams (about 1/2 cup) butter, softened
- 30 grams (about 2 tablespoons) water
Cheesecake Filling and Topping:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup (60 milliliters) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) heavy cream, whipped
- Fresh strawberries, sliced or diced
- Crushed pistachios (optional, for garnish)
Instructions
- Prepare the oven environment by setting the temperature to 180°C (350°F) and positioning a rack in the center.
- Equip a mini muffin tin with non-stick spray or delicate paper liners to ensure easy removal of the delicate treats.
- Combine eggs and sugar in a spacious mixing bowl, whisking vigorously until the mixture transforms into a light, airy foam with soft peaks.
- Sift flour and baking powder together, then gently incorporate into the egg mixture, stirring with deliberate, smooth motions to maintain the mixture’s delicate structure.
- Introduce softened butter and water, blending until the dough achieves a uniform, silky consistency that holds its shape.
- Transfer the dough into a piping apparatus, carefully dispensing small dollops into each muffin cavity, gently pressing to create uniform cookie foundations.
- Slide the muffin tin into the preheated oven, allowing the cookie bases to bake until they develop a delicate golden hue, approximately 15-20 minutes.
- Remove from heat and allow the cookie bases to cool completely, creating a stable platform for the upcoming layers.
- In a separate mixing vessel, whip cream cheese with powdered sugar and vanilla extract, beating until the mixture becomes luxuriously smooth and free of lumps.
- Fold whipped heavy cream into the cream cheese mixture with gentle, encompassing strokes to maintain the airy texture.
- Once cookie bases have reached room temperature, artfully pipe or spoon the creamy cheesecake filling into each miniature shell.
- Garnish each bite with precision-cut strawberry slices and an optional sprinkle of crushed pistachios for textural contrast.
- Refrigerate the assembled bites for a minimum of one hour, allowing the flavors to meld and the texture to set perfectly.
- Serve directly from the refrigerator, presenting these delectable miniature desserts as an elegant, bite-sized indulgence.
Notes
- Swap flour to make gluten-free versions using almond or coconut flour for those with wheat sensitivities.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie alternative.
- Ensure cream cheese is room temperature to create smoother, lump-free filling and easier mixing.
- Prevent soggy bottoms by slightly underbaking cookie bases and allowing complete cooling before adding cheesecake filling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg