Sure! Here’s a detailed recipe for Bouchées de gâteau au fromage croquant à la fraise (Crunchy Strawberry Cheesecake Bites). These are little cheesecake bites with a crunchy base and a fresh strawberry topping. It’s a fun, bite-sized dessert perfect for parties or any occasion!
Ingredients:
For the crust:
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1 cup (100g) crushed graham crackers (or digestive biscuits)
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2 tablespoons sugar
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1/2 teaspoon ground cinnamon (optional)
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1/4 cup (60g) melted butter
For the cheesecake filling:
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8 oz (225g) cream cheese, softened
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1/2 cup (120g) Greek yogurt (or sour cream)
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1/4 cup (50g) sugar
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1 teaspoon vanilla extract
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1/4 cup (60ml) heavy cream (optional, for a smoother texture)
For the strawberry topping:
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1 cup (150g) fresh strawberries, sliced
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2 tablespoons sugar (adjust to taste)
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1 teaspoon lemon juice (optional, for extra zing)
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1 tablespoon cornstarch (optional, for a thicker consistency)
Directions:
1. Prepare the crust:
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Preheat your oven to 350°F (175°C).
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In a bowl, combine the crushed graham crackers, sugar, and cinnamon (if using).
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Add the melted butter and stir until everything is well coated and the mixture starts to come together.
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Line a mini muffin tin or a silicone mold with paper liners, or grease them lightly.
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Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press the mixture down firmly to form an even layer. You can use the back of a spoon or your fingers to do this.
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Bake in the preheated oven for 5-7 minutes or until the crust is lightly golden.
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Remove from the oven and allow the crusts to cool completely while you prepare the cheesecake filling.
2. Prepare the cheesecake filling:
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In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
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Add the Greek yogurt, sugar, and vanilla extract. Beat until everything is well incorporated and smooth.
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If you prefer a creamier texture, you can add the heavy cream and mix until fully combined.
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Once the cheesecake mixture is ready, spoon it into each muffin cup, over the cooled crust, filling it nearly to the top.
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Smooth the top with a spatula or the back of a spoon.
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Refrigerate the bites for at least 2 hours, or until the cheesecake has firmed up and set.
3. Prepare the strawberry topping:
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While the cheesecake bites are chilling, prepare the strawberries. Slice them into thin pieces.
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In a small bowl, combine the strawberries with sugar and lemon juice. Stir well to combine.
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If you prefer a thicker topping, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens into a syrup-like consistency. Allow it to cool.
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You can either pour this syrup over the strawberries or mix it directly into the sliced strawberries for a glossy finish.
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Set the strawberry topping aside until you’re ready to serve.
4. Assemble the bites:
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Once the cheesecake filling has set and the strawberry topping is ready, spoon a small amount of the strawberry mixture over each cheesecake bite.
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You can garnish with a fresh mint leaf or additional crushed graham crackers for extra crunch.
5. Serve and enjoy:
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Serve the cheesecake bites chilled, and enjoy the delicious combination of the crunchy base, creamy cheesecake, and fresh strawberry topping!
Tips:
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If you don’t have a mini muffin tin, you can use a regular muffin tin, but the bites will be a bit larger. Just make sure to adjust the baking time for the crust.
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You can substitute the strawberries with other fresh berries like blueberries, raspberries, or blackberries if you prefer a different flavor.
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If you want to make the dessert ahead of time, you can prepare the cheesecake bites up to the refrigeration step and top them with the strawberries just before serving.
This recipe should make about 12-15 cheesecake bites depending on the size of your muffin tin. They’re super cute, and the combination of crunchy and creamy will make everyone ask for the recipe!