Bite Size Goat Cheese and Walnut Cheesecake
Indulge in the perfect blend of sweet and savory with these Bite Size Goat Cheese and Walnut Cheesecakes, a sophisticated twist on a classic dessert. These miniature treats combine the tangy creaminess of goat cheese, the nutty crunch of walnuts, and a touch of honey for a delightfully balanced flavor. Set atop a buttery graham cracker and walnut crust, each bite delivers decadence in a perfectly portioned package. Ideal for entertaining, these cheesecakes come together effortlessly in under an hour, making them a show-stopping yet stress-free addition to your party spread. Serve them chilled, optionally drizzled with honey and garnished with walnut halves, for an elegant finish that’s sure to impress. Perfect as bite-sized desserts for gatherings or as a unique treat, these cheesecakes will leave your guests craving more.
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Recipe Information
Ingredients
- 8 ounces cream cheese
- 4 ounces goat cheese
- 0.5 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 0.75 cups walnuts
- 1.5 cups graham crackers
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 0.25 teaspoons sea salt
Instructions
Preheat your oven to 325°F (165°C) and line a mini muffin tin with 24 paper liners.
In a food processor, combine the graham crackers, walnuts, brown sugar, and sea salt. Pulse until you achieve a fine crumb consistency.
Melt the unsalted butter and drizzle it into the crumb mixture. Pulse a few more times until the mixture resembles damp sand.
Press about a teaspoon of the crumb mixture into the bottom of each mini muffin liner, pressing firmly with the back of a spoon or your fingers to form a crust.
Bake the crusts in the preheated oven for 5 minutes. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, use an electric mixer to beat the cream cheese and goat cheese together until smooth and creamy.
Add the granulated sugar, honey, and vanilla extract to the cheese mixture, and continue to mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Do not overmix.
Spoon the cheesecake batter evenly into the prepared mini muffin tin, filling each liner nearly to the top.
Bake the cheesecakes for 15-18 minutes, or until the centers are set and no longer jiggly.
Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Chill the cheesecakes in the refrigerator for at least 2 hours before serving.
Optionally, drizzle with extra honey and garnish with a walnut half for presentation before serving.
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
