New York-Style Cheesecake Bites
We are ALL about indulgence at Dessert Goals, and believe that, HEY… maybe a COOKIE a day keeps the doctor away? I don’t know it goes something like that! But indulgence doesn’t always mean 5 cups of sugar and all the butter in your refrigerator. Indulgence can also mean healthy substitutions and sizing down on the cream cheese. We know that summer is coming, and stay-at-home is becoming a bit more flexible with outside sun-time during the weekend. So, some of you out there are being a bit more strict on the sweets you eat!
That is why we wanted to give you a ‘healthier’ dessert option from Shanika of Orchids + Sweet Tea. Shanika offers a diverse range of recipes on her blog including mocktails, desserts, and pastas.
“...amazing comfort food and sweets, with a healthy twist… Think—Dairy-free, Gluten-free, Vegan, and Healthier classic recipes that NEVER lack flavor or character!”
Today we wanted to share a some delicious New York-Style Cheesecake Bites, with a twist of health.
“…to keep things healthier for my forte, I chose to use less dairy products to build the cheesecake part of things (the body if you will!).
Most recipes use cream cheese, sour cream, AND heavy cream. However, if you’ve been an avid reader then you’re already aware that I try to reduce or cut out dairy completely, on a daily basis.
Therefore, I chose to use a healthier version of cream cheese—Organic Valley (which I highly recommend!) as well as less sour cream (which was low-fat).
I completely opted out for the heavy cream and used a bit of lemon juice instead. A hint of acidy definitely kick things off!
Now, to top things off, I chose to simply top these perfect bites with fresh blackberries and strawberries, which made for an awesome bite!” - Shanika
Graham Cracker Crust
1 1/2 cups Graham crackers, chopped (About 10-12 Graham Crackers)
2 Tbsps organic brown sugar (I use Sugar in the Raw)
1/4 tsp ground cinnamon
3 Tbsps unsalted butter, melted
Instructions
Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 Tbsps per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.
Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
Cheesecake + Filling
12 ozs. organic cream cheese, softened at room temp. (That’s 1 1/2 packs!; (I use Organic Valley))
1/2 cup pure cane sugar (I use Wholesome Sweets)
3 Tbsps organic all-purpose flour (I use Bob’s Red Mills)
2 tsps vanilla extract
2 large eggs, room temp. (I use Organic Valley)
3 Tbsps low-fat sour cream (I use the Daisy brand)
2 tsps juice of a lemon
1 tsp lemon zest
Instructions
In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and lemon juice and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
Bake the cheesecakes for 20-25 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
Once cooled, top with fresh berries (optional) and enjoy.
Bon Appetite!
If you take a try at these delicious bite-sized treats, make sure to tag @orchidsnsweettea_ and @omgdessertgoals! And if you’d like to see more treats and delicious eats, checkout more from Orchids + Sweet Tea.
