Strawberry Basil Cheesecake Bites
These small strawberry basil cheesecake bites are perfect one-serving treats that will surprise you with their complexity.
Equipment
- 12-hole muffin tin
- cupcake liners
Ingredients
For the cheesecake bites
- 12 round vanilla wafer cookies
- 16 oz cream cheese (softened)
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 Tbsp chopped fresh basil
For the strawberry balsamic sauce
- 250 g strawberries (tops trimmed off)
- 250 g sugar
- 2 Tbsp balsamic vinegar
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners. Place a vanilla wafer cookie in the bottom of each liner.
- In the bowl of a stand mixer, beat together the cream cheese and sugar until smooth, about 3 minutes. Add the eggs and vanilla, and beat until well incorporated, about 2 more minutes. Stir in the chopped basil.
- Pour the mixture into each cupcake liner, filling it about 3/4 of the way full. Bake for 20 minutes, then cool in the tin for about 10 minutes. Gently lift the cheesecake cups from the tin and continue cooling for 50 minutes.
- While the cheesecake cups are cooling, make the sauce by placing the sugar, strawberries, and vinegar in a saucepan over medium heat. Bring to a boil and then reduce to a simmer for about 30 minutes, until thickened but not set like a jelly or jam.
- Before serving, add a tablespoon of strawberry-balsamic sauce to the cheesecake cup. Keep leftover strawberry sauce in an airtight jar in the fridge for up to two weeks, and wrap and refrigerate any leftover cheesecake cups for up to 5 days.