HL Bakeshop’s Citrus Cheesecake Bites
- 1 1/4 cup graham cracker crumbs
- 4 Tbsp butter, melted
- 16 oz cream cheese, room temperature
- 2/3 + 1/4 cup sugar, divided
- 2 eggs
- 2 tsp lemon juice, divided
- 2 tsp lime juice, divided
- 2 tsp orange juice, divded
- 3/4 tsp lime zest
- 3/4 tsp lemon zest
- 3/4 tsp orange zest
- 1/2 cup sour cream
- Cooking spray
- Mixed fresh berries, for garnish
For the crust:
In a medium bowl stir together butter and crumbs until uniformly moistened. Lightly spray 1 mini muffin pan (24 cup). Use 1 very level tablespoon crumb mix per cup. Stamp down well. Set aside.
For the filling:
Place cream cheese in the bowl of a food processor. Process until smooth. Add 2/3 cup of sugar and process until combined, making sure to scrape down the sides of the bowl often. With the motor running, add the eggs one at a time. Add 1 1/2 tsp each lemon, lime, and orange juices and zest of all 3. Process until fully incorporated. Divide batter evenly over graham cracker crusts. Bake at 325°F for 15-25 minutes or until the cheesecakes have souffled up. Remove from oven and place pan on a wire rack to cool.
For the topping:
Mix together remaining sugar, sour cream and remaining citrus juices. Let sit at least 10 minutes for the sugar to dissolve. Pipe about 1 Tbsp of topping onto each cheesecake. Rap the pan several times to level topping. Bake at 325°F for 5 minutes. Cool and then refrigerate overnight. Finish with fresh berries prior to serving.