Lemon Cheesecake Bites
Egg Bite Maker
$21.99
Shop Now
Ingredients
4 two-cracker squares of graham crackers
3 tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
¼ cup sugar
3 tablespoons sour cream
1 large egg
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
You may also like
Instructions
To make the crust, mix graham crackers in a food processor until they are fine crumbs. Transfer to a mixing bowl. Add melted butter and work it in until the mixture resembles moist sand and clings together when pressed between fingers. Set aside. Wipe out the food processor bowl.
For filling, mix cream cheese and sugar in the food processer until blended. Then add sour cream, lemon zest, egg, and vanilla and blend again.
Fill each Silicone Cup with cheesecake mixture to just below the rim. Tap the filled Cup on the counter to eliminate air bubbles.
To add the crust, press 1 tablespoon of buttery crumbs together until they cling together and take solid shape. Place onto the top of a filled Cup and repeat to fully cover the mixture in all Cups.
Cut foil into 4x4” pieces and grease lightly with cooking oil. Wrap each Cup in foil, pinching to tuck tightly around the sides.
Plug in the Egg Bite Maker and add two Silicone Cups full of water to the Heating Plate. Place covered Silicone Cups into the Egg Bite Maker.
Close the Lid and cook for 10-12 minutes.
Remove the foil and let the cheesecake bites sit for 5 minutes. Use tongs to carefully remove the Silicone Cups and place them onto a plate.
To remove and plate, run a thin butter knife blade around the inside of each Silicone Cup. Squeeze softly to unmold and release onto serving plates. Cool for an additional 15 minutes before transferring to the refrigerator for 30 minutes to make firm.
Serve chilled and enjoy this creamy bite-sized treat—easy-peasy lemon squeezy!
