Inverted Cheesecake Bites

READY IN: 1hr 5mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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