Description
Indulgent moscato cheesecake bites dance with delicate sweetness and creamy textures. Wine-infused dessert nibbles offer delightful Mediterranean charm that will enchant dessert enthusiasts seeking elegant small-batch treats.
Ingredients
Scale
Crust Ingredients:
- 1 cup graham cracker crumbs
- 1 cup vanilla wafer crumbs
- 2 tablespoons (30 milliliters) granulated sugar
- 4 tablespoons (60 milliliters) unsalted butter, melted
Cheesecake Filling Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- ¼ cup (60 milliliters) Moscato wine
- 1 teaspoon vanilla extract
Topping Ingredients:
- ¼ cup (60 milliliters) Moscato wine
- 2 tablespoons (30 milliliters) apricot jam
- 2 tablespoons (30 milliliters) peach jam
- 1 teaspoon cornstarch
- 1 teaspoon water
- Fresh strawberries
- Fresh raspberries
- Fresh blueberries
- Whipped cream (optional)
Instructions
- Prepare the oven and baking vessel by heating to 325F (163C) and lining a mini muffin tin with delicate paper liners.
- Create a crumbly foundation by thoroughly blending graham cracker crumbs, sugar, and melted butter into a cohesive mixture.
- Gently press approximately one teaspoon of the crust mixture into the base of each mini muffin compartment, ensuring an even and compact layer.
- Briefly toast the crust foundations in the preheated oven for five minutes, allowing them to set and develop a light golden hue, then remove and permit to cool momentarily.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for those with wheat sensitivities.
- Use silicone mini muffin molds for easier removal and a non-stick surface without requiring paper liners.
- Chill the crust thoroughly before adding filling to create a firmer, more stable base that prevents crumbling.
- Avoid overmixing the cheesecake batter to prevent air bubbles and ensure a smooth, creamy texture when baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg