Delectable Arts

appreciating the tastier things in life


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Strawberry White Chocolate Cheesecake Bites

This recipe is for 24 mini cheesecakes.

(Adapted from this recipe from www.thatskinnychickcanbake.com)

Ingredients

Crust:

  • 2 tbsp butter (melted)
  • 2 tsp fine sugar
  • 3/8 cup graham cracker crumbs
  • pinch of salt (NOTE: omit the salt if you’re using salted butter)

Filling:

  • 1 pkg cream cheese (softened)
  • 1/4 cup fine sugar
  • 1/4 tsp vanilla extract
  • 2 tbsp white chocolate chips (melted)
  • 1 large egg

Topping:

  • 1/4 cup white chocolate chips (melted)
  • 24 fresh strawberry slices

Directions

  1. Line a mini cupcake pan and preheat oven at 315°F
  2. In a small bowl, mix cracker crumbs, butter, sugar, and salt to make the crust. Spoon about 1 tsp of crust into each cupcake liner.
  3. In a medium bowl, beat cream cheese, sugar, and vanilla with a handmixer on low speed until blended. Don’t overbeat the mixture.
  4. Add the egg to the mixture and beat on low speed until blended.
  5. Slowly pour the melted chocolate into the mixture and beat on low speed until blended. Scrape along the side of the bowl to ensure that the ingredients are blended well.
  6. Pour the mixture over the crust, distributing evenly among the cupcake liners.
  7. Bake for about 16 minutes, rotating the pan halfway through.
  8. Let the cheesecakes cool before adding the toppings. Pour a few drops of melted chocolate on top of each cheesecake, and then add a slice of strawberry on top.
  9. Refrigerate before serving. (Or freeze the cheesecakes if you don’t plan on serving them within the next 2 or 3 days.)

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Low fat pineapple orange cupcake recipe

I ♥ mini cupcakes. They’re just the right amount of sweetness and, well, don’t you think they’re cute?

Low fat pineapple orange cupcakes

(yields 24 mini cupcakes)

Cupcakes:

  • 2/3 cup flour
  • 2/3 cup brown sugar
  • 1 tsp baking powder
  • pinch of salt
  • 1 large egg
  • 1/3 cup milk
  • 1/3 cup canned pineapple – crushed and drained
  • 1/3 cup orange juice
  • 1 tbsp vanilla extract
  • 2 tbsp extra virgin olive oil

Icing:

  • 1/4 cup whipping cream
  • 3/4 cup icing sugar
  • 2 tbsp canned pineapple – also crushed and drained
  • 1 tsp orange zest

Let’s get baking:

  1. Preheat oven to 325°F. Line a mini cupcakes pan with two dozen mini cupcake liners.
  2. In a large bowl, mix all the dry ingredients together.
  3. In a medium bowl, whisk the egg first and then whisk in the other wet ingredients.
  4. Create a well in the dry ingredients, then slowly pour and stir the wet ingredients in. Mix well.
  5. Pour the mixture evenly into the cupcake liners.
  6. Bake cupcakes for about 10 minutes, rotate the pan and then bake for another 10 minutes. Test the cupcakes by inserting a toothpick in the center. The cupcakes are ready when the toothpick comes out clean. Remove cupcakes from the oven and allow them to cool in room temperature for about 20 minutes.

Preparing the icing:

  1. In a medium bowl, beat whipping cream until stiff peaks form.
  2. Stir crushed pineapple into the cream. (NOTE: Ensure that you’ve drained out the juice from the pineapple as much as possible.)
  3. Stir orange zest into the cream. (I like using a cheese grater to make orange zest, but there are other ways to do so.)
  4. Add icing sugar to the cream and mix well.
  5. Refrigerate the icing for about 30 minutes before adding on top of cupcakes.