Cheesecake Bites

Cheesecake Bites

Cheesecake Bites are perfect little treats. The creamy filling with mascarpone and lemon is so delicious. You’ll make this recipe again and again!

INGREDIENTS (For 12 pieces)

FOR THE BASE
100 g butter biscuits
50 g butter

FOR THE FILLING

3 sheets of gelatine
350 g cream cheese (double cream level)
100 g cream
100 g mascarpone
80 g sugar
1 tsp vanilla extract
Some lemon zest

ALSO

200 g dark chocolate
2 tbsp coconut oil

PREPARATION

Step 1
Prepare a muffin tin (12 cavities). For the base, use a food processor to chop the butter biscuits into fine crumbs.  Melt the butter and mix with the biscuit crumbs. Spread a good tablespoon of biscuit crumbs on each cavity of the muffin tin and press the base down with a spoon.

Step 2
For the filling, soak the gelatine leaves in cold water. Mix all the other ingredients in a mixing bowl until smooth. Squeeze the gelatine well and dissolve it over a hot water bath. Add 2-3 tablespoons of the cream cheese to the gelatine and mix until smooth, then add the mixed gelatine to the rest of the cream cheese and mix everything well.

Step 3
Pour the cream cheese onto the biscuit base in the cavities, leaving a 2 mm border at the top for the chocolate layer. Freeze the cheesecake bites for about 2 hours.

Step 4
Finally, finely chop the chocolate coating and melt it with the coconut oil over a water bath and mix well. Pour the melted chocolate onto the frozen cheesecake bites and put them back in the freezer for about 10 minutes.

Step 5
Then carefully remove the bites from the mold and let them thaw in the refrigerator for about 1 hour. The recipe makes about 15 cheesecake bites, which will keep for at least 3 days when refrigerated.