This light and airy cheesecake bite is the perfect ending to a dinner party or can serve as a beautifully displayed dessert at a cocktail party. Make them ahead, but beware, once you’ve taste tested you may have a hard time not going back for more.
- vegetable oil cooking spray
- 5 medium-sized snickerdoodle cookies
- 2 Tbsp. unsalted butter, melted
- 1 8-oz. package of cream cheese, at room temperature
- ¼ cup sugar
- 1 cup ricotta cheese (6 oz.), at room temperature
- 2 large eggs + 1 egg white
- 2 tsp. pure vanilla extract
- 1 cup of caramel sauce, at room temperature
- Preheat Oven to 350°F.
- Line a mini cupcake or muffin pan with baking cups and spray lightly with cooking spray.
- In a food processor, pulse for 30 seconds the snickerdoodle cookies with the melted butter. They should form a semi-firm crumb mixture.
- Add about ½ Tbsp. cookie mix to each of the cups, so it covers above ¼of the cup. Bake in oven for 3 minutes, until it is semi-firm.
- In an electric mixer, using the whisk attachment, beat the cream cheese and sugar together until it’s a smooth texture, for 2 minutes. Add in the ricotta cheese and blend, 3 minutes. Add in vanilla extract. Then, as the mixer is on low add in the whole eggs, one at a time (do not use the egg white at this time). Continue mixing for 2 minutes, until eggs are completely incorporated and the mixture is smooth and airy. Take off mixer.
- In a separate bowl, beat the egg white with a whisk until it forms stiff white peaks. Immediately, gently fold the egg whites into the cheesecake mixture by folding just a small amount first and then adding the remaining egg whites. Once it’s been folded in, stop, do not over incorporate.
- Using a spoon or a tablespoon, gently add the cheesecake mixture into each cupcake cup, filling just under the top. Bake for 10 minutes, until the mixture is set and does not move when you gently shake the pan.
- Once baked, allow to rest on stovetop for 5 minutes and then put into the freezer for 15 minutes.
- Remove from freezer and using a pastry bag and tip, drizzle the caramel sauce on top of the mini cheesecakes and spread around with a small spoon, back of a teaspoon or something small enough to cover the area. Put back in freezer or fridge for 15 minutes.
- Once caramel is set, you can serve immediately or reserve in the refrigerator for up to 3 days.