These mini Almond Cheesecake Bites are made using the same recipe as the Almond Cheesecake Cones we discovered in New York. But made into baskets instead of cones.
Making these almond cheesecake bites takes a little practice but isn’t hard. Plus just look how cute they are!
Lacy Almond Baskets
The lacy almond basket is the first thing we need to make for this dessert.
To make these baskets mix together flour, sugar, butter, corn syrup, and slightly crushed almonds.
I like to put the almond slices in my blender and pulse a couple of times so I get smaller pieces of almond, but not powder.
After the dough is mixed, it’s really sticky! lay it out in a long(ish) line on a piece of parchment paper. Roll the dough in the parchment paper and place it in the freezer.
The dough needs to be chilled so it’s easier to work with. I usually make the dough a day or two before I’m going to bake it. But you can make it a couple of hours ahead if you prefer.
After the dough is chilled and easier to work with. You are going to unwrap it and cut it into pieces that are about 1/4- 1/2 inch thick circles.
You will need to bake a pan or two to figure out the right thickness to make the right size of baskets.
Baking the Baskets
Cover a cookie sheet with parchment paper and place 4 pieces of dough far apart on the pan. These cookies spread a lot and end up really thin.
For me, it worked the best to only cook 4 at a time. They seemed to cook more evenly.
Bake the dough at 350 for 7-10 minutes. You want to cook the dough until it turns a light caramel color, so it might take longer than 10 minutes depending on the size you cut the dough and how your oven heats.
As soon as the dough comes out of the oven get ready to put it in the mini muffin tins to form a basket.
Wait for about 30 seconds to a minute until the dough is not pulling apart when moved and push it into the mini muffin tin to make a basket. It takes a few tries to get the timing right.
You will have to work quickly so that you get them into the muffin tin before the dough has hardened and won’t bend without breaking.
If they harden before you can get them molded stick them back in the oven for a couple of seconds to soften again. They don’t soften as much as the first time but it can help.
Once the baskets have cooled you can remove them from the mini muffin tin and place them on a plate or cooling rack.
Now that you have the almond baskets made it’s time to make the cheesecake filling.
Cheesecake Filling
To make this creamy cheesecake filling beat together cream cheese, powdered sugar, butter, and vanilla. Continue creaming until the mixture is smooth, scrape the sides occasionally.
Once the filling is smooth scrape it out of the mixer into a piping bag or bread bag if you don’t have a piping bag.
You can use a medium/large decorator tip if you want or just cut a hole in the corner of your bread bag and use that to pipe the cheesecake filling into the baskets.
Serving the Almond Cheesecake Bites
You can serve the cheesecake bites as soon as you make them and the basket part will be harder and crunchy similar to toffy. Or you can put the Almond Cheesecake Bites in the freezer for a firmer cheesecake texture and softer baskets.
Our favorite way to eat the Almond Cheesecake bites is after the cones have started to soften. So we save most of our cheesecake bites for later but we always have to eat one or two as soon as they are made. They taste good no matter when you eat them.
Tip: Serve the Almond Cheesecake bites topped with fresh fruit or your favorite chocolate candy. I topped these ones with Cadbury eggs perfect for Easter.
Storing the Almond Cheesecake Bites
The cheesecake bites should keep for a few days in the fridge. The basket will continue to soften the longer they are stored.
The best time to eat them is within about 24 hours of making them or put them in the freezer to enjoy later.
Almond Cheesecake Bites
Ingredients
Almond Baskets
- 1/2 c. Flour
- 1/3 c. Sugar
- 1/3 c. Salted Butter, Softened
- 1/3 c. Corn Syrup, light
- 1/3 c. Almond Slices, slightly crushed
Cheesecake Filling
- 8 oz. Cream Cheese, Softened
- 3/4 c. Powdered Sugar
- 2 Tbs. Salted Butter , Softened
- 1/2 tsp. Vanilla
Instructions
Almond Baskets
- Combine butter, sugar, flour and corn syrup in a mixer. Mix until smooth.
- Pulse almonds in blender until they are smaller pieces.
- Add almonds to mixture. Mix
- Roll in a log and freeze until dough is firm.
- Cut into small 1/4-1/2 inch sections, place 4 on a cookie sheet. Space them far apart.
- Bake at 350 for 7-10 minutes, or until they start to turn a caramel color.
- As soon as they come out of the oven let sit for a few seconds then make into a basket using a mini muffin tin.
Cheesecake Filling
- Cream together all ingredients until smooth, scraping the sides as needed.
- Put cheesecake filling into a piping bag or other bag that can be used for piping.
- Using the piping bag of filling, fill the Almond baskets with the cheesecake filling.
- Enjoy now or let sit in the freezer to soften for several hours, it’s up to you!
Notes
The Almond dough makes about double the cones as the cheesecake filling. The dough will make about 2-3 dozen baskets. If you don’t want that many baskets at once just keep the dough wrapped in the freezer until you are ready to use it.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Save this Post!
