Two Bite Apricot Cheesecakes
Delight your taste buds with these irresistible Two Bite Apricot Cheesecakes – the perfect mini dessert for any occasion! Featuring a buttery graham cracker crust, luscious cream cheese filling, and a glossy apricot glaze, these bite-sized treats strike the ideal balance between creamy, tangy, and sweet. Ready in just 35 minutes, these cheesecakes are baked to perfection in a muffin tin for effortless individual servings that look as good as they taste. The vibrant apricot topping adds a touch of elegance and a fruity burst that complements the rich filling. Perfect for parties, potlucks, or a fancy snack, these mini cheesecakes are as easy to make as they are to devour!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 0.25 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1 egg
- 0.33 cup apricot preserves
- 1 teaspoon water
Instructions
Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with paper liners.
In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined.
Divide the crust mixture evenly among the 12 muffin cups, pressing it down firmly to create a compact base. Use the back of a spoon or the bottom of a small glass for this step.
In a medium bowl, beat together the softened cream cheese, 1/4 cup of granulated sugar, and vanilla extract until smooth and creamy.
Add the egg to the cream cheese mixture and beat just until combined, being careful not to overmix.
Spoon the cream cheese filling evenly over the prepared crusts in the muffin tin.
Bake in the preheated oven for 15-18 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
In a small saucepan, heat the apricot preserves and water over low heat, stirring until the mixture is smooth and slightly thinned.
Spoon or brush a small amount of the apricot glaze over the top of each cooled cheesecake.
Refrigerate the cheesecakes for at least 2 hours, or until completely chilled and set.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 171.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 492 mg | 10% | |
*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.
