Description
These Snow Globe Cheesecake Bites with Cookie Crust are delightful mini desserts that combine a crisp graham cracker base with a creamy cheesecake filling, topped with playful fondant decorations and a sprinkle of edible glitter. Perfect for holiday parties and festive gatherings, these bite-sized treats are both visually stunning and delicious.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (Substitution: Use digestive biscuits for a different taste.)
- 1/4 cup brown sugar (Substitution: Coconut sugar for a healthier option.)
- 1/2 cup butter, melted (Prepare by melting before combining with dry ingredients.)
Cheesecake Filling
- 8 oz cream cheese, softened (Ensure it’s softened for easy mixing.)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (Substitution: Almond extract for a different taste profile.)
- 1 tablespoon gelatin powder (Use unflavored gelatin for best results.)
- 1/2 cup water (Dissolves the gelatin.)
Decorations
- 4 oz fondant (Substitution: Use tiny marshmallows for a simpler option.)
- 1 tablespoon edible glitter (Optional for extra presentation.)
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle 1 tablespoon of gelatin powder over 1/2 cup of water. Let it bloom for about 5 minutes until the gelatin absorbs the water and becomes spongy. Then gently warm it until fully dissolved, careful not to boil; set aside to cool slightly.
- Make the Crust: In a mixing bowl, combine 1 cup of graham cracker crumbs with 1/4 cup of brown sugar. Pour in 1/2 cup of melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a bite-sized mold or mini cupcake pan to form the base. Refrigerate to set while preparing the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat 8 oz of softened cream cheese until smooth. Add in 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing well. Slowly pour in the dissolved gelatin mixture, mixing continuously to avoid lumps and to ensure even incorporation.
- Assemble the Bites: Spoon or pipe the cheesecake filling over the chilled crust layers in the molds, filling each to just below the rim. Smooth the tops with a spatula or the back of a spoon. Refrigerate for at least 2 hours, or until set and firm to the touch.
- Decorate: Once set, carefully remove each cheesecake bite from the mold. Shape small fondant pieces into desired festive shapes, like snowflakes or mini snowglobes, and place on top of each cheesecake bite. Optionally sprinkle 1 tablespoon of edible glitter over the bites for an enchanting snowy effect.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
- Use unflavored gelatin powder to avoid altering the cheesecake flavor.
- If using marshmallows instead of fondant, lightly press a few on top while the cheesecake is still slightly soft so they adhere.
- Keep assembled bites refrigerated until serving to maintain firmness.
- Can be prepared a day in advance for convenience.
