Here I go again, baking while juicing is not an easy feat, but I enjoy
baking and even though I know now that it is not the healthiest of hobbies
I still am obsessed by it and enjoy doing it. Only now, I don't eat
any or as much as I did before. One of these days,
I will start to learn to bake vegan style....but until then,
I am going to continue to do what I love.
This time I am baking for work. We have corporate visits a few times a year and I always bake a little treat for them. I found these cheesecake bites on my favorite past time... Pinterest. I know, I know, I really need to get a life!
These are quick and easy. It is just cheesecake baked in a 8x8 pan then cut up into little squares and dipped in chocolate. Easy peasy and you have a great little sweet for any occasion!
adapted from Handle the Heat
Yield: 36 bites
For the crust:
9 whole graham crackers
1 stick (4 ounces) unsalted butter, melted
For the filling:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon fine sea salt
For the chocolate coating:
16 ounces semisweet chocolate
4 tablespoons coconut oil
To make crust:
Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking dish with foil and spray with non-stick cooking spray.
In a small bowl combine graham cracker crumbs and butter. Press mixture evenly into prepared pan. Bake for 10 minutes, or until light golden and fragrant. Reduce heat to 325°F.
To make filling:
Using an electric mixer, beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. Be careful not to overmix. Pour the batter over the crust and bake for 35 to 40 minutes, or until cheesecake is slightly puffed and center is set. If the center is slightly jiggly, that's fine.
Let cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
To coat in chocolate:
Once frozen, lift cheesecake out of pan and gently peel away foil. Using a sharp knife, cut cheesecake into 36 bite-size squares. If squares become too soft, freeze until chilled again.
Place the chocolate and coconut oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Place parchment paper or a silicone baking mat on a baking sheet. Dip cheesecake squares, one at a time, in the melted chocolate. Let the excess drip off and place on prepared sheet. Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge or freezer.
Adapted from Taste of Home