Cherry Chai Cheesecake Bites
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I love the smell and taste of fresh cardamom, and paired with sweet cherries…YUM! These sweet little bites are like a mini-spice cheesecake with a cherry pie frosting! The ginger snap crusts give it a spicy and elegant base and I just love the way the cherry pie filling drips off the edges for a great little presentation!
- Prep time
- 25 mins
- Cook time
- 20 mins
- Yield
- 24 cheesecake bites
Ingredients
For the Crust
- 1 1/2 cup(s) of finely crushed ginger snap cookies (48 cookies)
- 4 tbsp. of butter, melted
For the Cheesecakes
- 8 ounce(s) of cream cheese, room temperature
- 2 egg whites
- 1/2 cup(s) of sugar
- 1 tsp. of vanilla extract
- 1 tsp. of cardamom powder
- 1 tsp. of pumpkin pie spice
- 1 tbsp. of flour
- 1 21 oz. can of cherry pie filling
Instructions
- Preheat oven to 350 degrees.
- Spray a mini-muffin tin (24 muffins) with cooking spray.
- In a blender or food processor, finely crush the gingersnap cookies. Transfer to a large mixing bowl and add melted butter. Mix well until combined.
- Spoon about 1 tsp. of the cookie mixture into the bottom of each of the mini-muffin tins. Press the mixture to the bottom, creating a small pie crust in the bottom of the tins.
- In a separate mixing bowl, combine cream cheese, egg whites, sugar, vanilla, cardamom, pumpkin pie spice and flour. Mix with electric mixer for 2-3 minutes until smooth and creamy.
- Spoon the cheesecake mixture into the tins until each one is about 3/4 full.
- Bake in the oven at 350 degrees for 20 minutes. Remove and let cool for 5 minutes in the freezer.
- Run a butter knife around the edges to loosen the cheesecakes from the tins. Flip the tins over to remove the cheesecake bites.
- To serve: Place the cheesecake bites on a serving dish and spoon cherry pie filling (about 2 cherries each) onto the cheesecake bites.
