Mini Cheesecake Bites
Do desserts in mini just taste better?
Maybe it is because you feel like you can eat more because they are small? Or are you eating less because they are small...no? Just me?
These tiny jewels are the perfect bite of cheesecake and fresh fruit topping in a cookie cup. The cup is a whole wheat shortbread cookie crust.
And please don't let the words 'whole-wheat' scare you. These are light, crumbly and just as perfect as a bite (or two) of full-fat and full-sugar cheesecake. These will make you a believer in 'better for you' baking and food choices. I promise, you won't miss that full-calorie cheesecake with these!
Mini Cheesecake Bites
adapted from Clean Eating Magazine
2 c whole wheat pastry flour
1/2 stick (3 tbsp)
2 tsp lemon zest
8 oz low-fat cream cheese, divided
4 oz goat cheese
1/4 c + 2 tbsp honey, divided
1 1/2 tsp vanilla extract
1 c diced strawberries
1/2 c halved blueberries
2 tbsp balsamic vinegar
1/4 tsp black pepper
1 tbsp stevia or splenda
Prepare Cheesecake Filling: In a food processor, blend 5 oz of cream cheese, the goat cheese, honey and vanilla, stopping to scrape sides of bowl, until smooth. Spoon mixture into a piping bag. (Alternatively, use a small re-sealable bag with a small piece snipped off 1 corner). Refrigerate for at least 30 minutes.
Preheat oven to 350°F.
Prepare Shortbread Cookie Crust: In a large bowl, beat butter and cream cheese together. Add the honey and lemon zest. Then add the flour and mix until well blended and a dough is formed.
Form into tablespoon-size balls. Place balls in cups of a nonstick mini muffin pan. Use the back of a spoon or your thumb to press each ball onto bottom and partway up side of each cup (dough should be quite thin). Bake for 12-15 minutes or until golden and firm. Transfer pan to a rack and let cool for 5 minutes. Remove the cookie cups from pan and let cool completely on rack, about 20 minutes.
Prepare the fruit topping: Combine the diced strawberries, blueberries, stevia (or splenda), balsamic vinegar and pepper in a bowl. Refrigerate for at least 30 minutes.
Pipe (or spoon) about 1-2 tsp cheesecake filling onto each cookie cup, then top with berries. Enjoy!