Description
Moscato cheesecake bites offer a delightful fusion of creamy sweetness and Italian wine charm. Light dessert squares pair perfectly with afternoon tea or evening gatherings, inviting you to savor each delicate, wine-infused morsel.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ¼ cup (60 ml) moscato wine
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1 cup vanilla wafer crumbs
- 2 tbsps (30 ml) granulated sugar
- 4 tbsps (60 ml) unsalted butter, melted
- ¼ cup (60 ml) moscato wine
- 2 tbsps (30 ml) apricot jam
- 2 tbsps (30 ml) peach jam
- 1 tsp cornstarch
- 1 tsp water
- Fresh strawberries
- Fresh raspberries
- Fresh blueberries
- Whipped cream (optional)
Instructions
- Prepare Workspace: Preheat oven to 325F (163C) and line mini muffin tin with delicate paper liners, creating an organized baking environment.
- Craft Crust Foundation: Combine graham cracker crumbs, sugar, and melted butter into a uniform mixture, pressing approximately one teaspoon firmly into each muffin compartment to form a compact, even base.
- Initial Baking Phase: Toast crust foundations for five minutes until achieving a light golden color, then remove and allow momentary cooling, establishing a crisp preliminary structure.
- Create Creamy Filling: Whip cream cheese until smooth, gradually incorporating Moscato wine, eggs, vanilla extract, and sugar, blending until achieving a silky, consistent texture without overmixing.
- Assemble and Bake: Carefully spoon the luxurious cream cheese mixture over the pre-baked crusts, filling each compartment almost to the rim, then transfer to oven and bake for 15-18 minutes until centers are just set with a subtle jiggle.
- Cooling and Finishing: Remove cheesecake bites from oven, allowing them to cool completely at room temperature, then refrigerate for minimum two hours to solidify and enhance flavor complexity before gentle removal from tin.
Notes
- Precision Press Technique: Use the back of a spoon or small measuring cup to firmly and evenly pack graham cracker crust into mini muffin wells, creating a stable and uniform base.
- Cooling Critical Step: Allow crust to cool completely before adding cheesecake filling to prevent soggy bottoms and ensure structural integrity of the bite-sized desserts.
- Temperature Consistency: Keep oven temperature steady at 325F to avoid overbaking or burning delicate mini cheesecake crusts, which can quickly turn from golden to burnt.
- Liner Selection Matters: Choose high-quality, grease-resistant paper liners that won’t stick to the cheesecake bites and will help easy removal from the muffin tin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg