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!

Nutriscore Rating: 38/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with paper liners.

Step 2

In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined.

Step 3

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.

Step 4

In a medium bowl, beat together the softened cream cheese, 1/4 cup of granulated sugar, and vanilla extract until smooth and creamy.

Step 5

Add the egg to the cream cheese mixture and beat just until combined, being careful not to overmix.

Step 6

Spoon the cream cheese filling evenly over the prepared crusts in the muffin tin.

Step 7

Bake in the preheated oven for 15-18 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.

Step 8

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.

Step 9

In a small saucepan, heat the apricot preserves and water over low heat, stirring until the mixture is smooth and slightly thinned.

Step 10

Spoon or brush a small amount of the apricot glaze over the top of each cooled cheesecake.

Step 11

Refrigerate the cheesecakes for at least 2 hours, or until completely chilled and set.

Step 12

Serve chilled and enjoy!

Nutrition Facts

Serving size	643.3 grams (643.3g)

Amount per serving	% Daily Value*
Calories	2358

Total Fat 144.40g	185%
Saturated Fat 81.80g	409%
Polyunsaturated Fat 1.70g
Cholesterol 571mg	190%
Sodium 1575mg	68%
Total Carbohydrate 240.10g	87%
Dietary Fiber 3.00g	11%
Total Sugars 171.20g
Protein 28.80g	58%

Vitamin D 48IU	240%
Calcium 323mg	25%
Iron 6mg	33%
Potassium 492mg	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.

Source of Calories

Fat: 54.7%

Protein: 4.9%

Carbs: 40.4%