Cranberry Cheesecake Bites

Cranberry Cheesecake Bites

Product Code: R0104

This recipe was created by Sheryl who writes the charming blog Lady Behind the Curtain; a blog about bringing the simplicity of entertaining into your life. Her recipe was developed for LorAnn's Blogger Recipe Round-Up Challenge and was selected as a top 10 winner.

Sheryl says, "These Cranberry Cheesecake Bites may look complicated but they’re not. I love simple recipes that look hard. The most important step is freezing the cheesecake BEFORE cutting it into squares Perfect for a holiday party or buffet table!"
  
All recipe photos courtesy of Lady Behind the Curtain.

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RECIPE TIP: The cheesecake can be made weeks in advance, cut and frozen. Cover with chocolate the day before your party and store in the refrigerator.

INGREDIENTS

For the Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted

For the Filling:
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup dried cranberries, chopped

For the Chocolate Coating:
24 ounces semisweet chocolate chips
3 tablespoons shortening
1/4 teaspoon plus 1/8 teaspoon LorAnn Oils Cranberry Flavor
  

DIRECTIONS

For the Crust:
  1. Line a 9-in. square baking pan with foil and spray with non stick cooking spray. 
  2. In a small bowl combine the graham cracker crumbs, pecans and butter. 
  3. Press into prepared pan; set aside. 
For the Filling:
  1. Preheat oven to 325 degrees. 
  2. In a large bowl beat the cream cheese, sugar and sour cream until smooth. 
  3. Add eggs; beat on low speed just until combined. Stir in vanilla and cranberries. Pour over crust. 
  4. Bake 35-40 minutes or until center is almost set. 
  5. Cool on a wire rack. Refrigerate until chilled. Freeze overnight. 
For Chocolate Coating: 
  1. In a microwave, melt the chocolate and the shortening; stir until smooth. 
  2. Stir in cranberry flavoring. Cool slightly. 
  3. Using foil, lift cheesecake out of pan. Gently peel off foil, cut into 48 squares. 
  4. Remove a few pieces at a time for dipping; keep remaining squares refrigerated or in freezer until ready to dip. 
  5. Using a toothpick or chocolate tool, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. 
Makes 48 bites. Store in an airtight container in the refrigerator.

Cranberry Cheesecake Bites


Cranberry Cheesecake Bites
By
Delicious and easy to make Cranberry Cheesecake Bites created by Sheryl who writes from the charming blog, Lady Behind the Curtain.
Ingredients
  • 1 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 1/4 cup butter, melted
  • For the Filling:
  • 2-8 ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dried cranberries, chopped
  • For the Chocolate Coating:
  • 24 ounces semisweet chocolate chips
  • 3 tablespoons shortening
  • 1/4 teaspoon plus 1/8 teaspoon LorAnn Oils Cranberry Flavor
1. Line a 9-in. square baking pan with foil and spray with non stick cooking spray.2. In a small bowl combine the graham cracker crumbs, pecans and butter.3. Press into prepared pan; set aside.For the Filling:1. Preheat oven to 325 degrees.2. In a large bowl beat the cream cheese, sugar and sour cream until smooth.3. Add eggs; beat on low speed just until combined. Stir in vanilla and cranberries. Pour over crust.4. Bake 35-40 minutes or until center is almost set.5. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.For Chocolate Coating:1. In a microwave, melt the chocolate and the shortening; stir until smooth.2. Stir in cranberry flavoring. Cool slightly.3. Using foil, lift cheesecake out of pan. Gently peel off foil, cut into 48 squares.4. Remove a few pieces at a time for dipping; keep remaining squares refrigerated or in freezer until ready to dip.5. Using a toothpick or chocolate tool, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator.
Prep time:
Cook time:
Total time:
Yield: 48 Bites
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