Our cheesecake bites are easy, delicious blocks made of a crunchy base, a creamy filling and a chocolate topping. They are the no-bake, bite-sized version of the classic cheesecake. It’s just the perfect dessert to be served at a buffet, but also as an afternoon snack followed by a warm cup of tea or coffee. Children and adults alike will absolutely love it!
The recipe is very easy to make simple and it only requires a few tools: a mixer, a square cake mold and a knife. You’ll start from the base, made of butter and biscuits, then add the cream cheese, sugar, ricotta, fresh cream and isinglass filling, to then decorate the mini cheesecakes with the melted chocolate. Finally, you’ll let the dessert cool to set the chocolate.
Here you’ll find out how to make these sweet treats and, if single portion desserts are your thing, don’t miss out on our mini strawberry cheesecakes and mini Oreo cheesecakes.
Tips
You can decorate the cheesecake bites according to your taste. You could substitute the melted chocolate with a berries compote.
You could use mascarpone and Philadelphia instead of ricotta and cream cheese.
How to store Cheesecake Bites
This dessert can be stored in the refrigerator for 3-4 days in a sealed container or covered with cling film.
Ingredients
How to make Cheesecake Bites
Melt the butter in a bain-marie or in the microwave. While it cools down, process the biscuits in a food processor.
Melt the butter in a bain-marie or in the microwave. While it cools down, process the biscuits in a food processor.
Once they are finely crumbled, transfer in a bowl. Add the melted butter and mix thoroughly.
Once they are finely crumbled, transfer in a bowl. Add the melted butter and mix thoroughly.
Line a square cake mold (22cm x 22cm) with parchment paper and spread the mixture with a spoon to create the base for the cheesecake.
Line a square cake mold (22cm x 22cm) with parchment paper and spread the mixture with a spoon to create the base for the cheesecake.
Refrigerate for 10 minutes. In the meantime, get started on the topping. Leave the isinglass to soak in water for 10 minutes.
Refrigerate for 10 minutes. In the meantime, get started on the topping. Leave the isinglass to soak in water for 10 minutes.
Combine the cream cheese with the ricotta, the sugar and the vanilla extract in a bowl and mix well.
Combine the cream cheese with the ricotta, the sugar and the vanilla extract in a bowl and mix well.
Whip the cream and combine the hydrated isinglass with the milk, stirring until completely melted.
Whip the cream and combine the hydrated isinglass with the milk, stirring until completely melted.
Mix the cheese cream with the whipped cream and the milk and gelatin, blending until the mixture is uniform.
Mix the cheese cream with the whipped cream and the milk and gelatin, blending until the mixture is uniform.
Pour the mixture on the crunchy base in the mold and flatten it with a spatula. Let the cake cool in the refrigerator for 5 hours.
Pour the mixture on the crunchy base in the mold and flatten it with a spatula. Let the cake cool in the refrigerator for 5 hours.
Once cooled, cut the cake in squares.
Once cooled, cut the cake in squares.
Melt the dark chocolate, let cool and then dip each cheesecake portion in it, on the soft side.
Melt the dark chocolate, let cool and then dip each cheesecake portion in it, on the soft side.
;Resize,width=712;)
Arrange the slices on a serving plate and let cool in the refrigerator for 1 hour, to solidify the chocolate. Your cheesecake bites are ready to be served!
Arrange the slices on a serving plate and let cool in the refrigerator for 1 hour, to solidify the chocolate. Your cheesecake bites are ready to be served!
;Resize,width=767;)
