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.