Friday, February 17, 2012
Mini Twix Cheesecake Bites
Ok, so these don't actually contain any Twix® candy bars, but "milk chocolate glazed mini dulce de leche cheesecakes on a shortbread cookie crust" is a bit of a mouthful. So, for now we'll just call them Twix® cheesecake bites, since they have all of the same flavor components. If someone has a better suggestion, I'm all ears.
I made these for a friend's Superbowl party a couple of weeks ago. When the Evite showed up in my mailbox, I immediately asked what I could bring. I believe the response was something along the lines of "Dessert ;)", with another friend quickly commenting "well, duh." It seems I have a bit of a reputation among my friends as the designated dessert maker.
These little beauties came together very quickly, especially since I already had a half a batch of leftover shortbread cookie dough hanging out in my freezer. The cheesecake base is quite possibly the easiest cheesecake I've ever made: it's just three ingredients. And the milk chocolate ganache really pushes them over the edge. I'm sure dark or semi-sweet would be just as good, but I wanted to stick with the Twix® theme. If you're a fan of Twix® bars, you're sure to love these.
Milk Chocolate Glazed Dulce de Leche Cheesecakes on a Shortbread Cookie Crust (aka Twix® Cheesecake Bites)
Yield - 18 if using a mini-cheesecake pan, approximately 30 if using a mini-muffin tin
Source: crust adapted from allrecipes.com; cheesecake adapted from recipe on Nestle Dulce de Leche label
1/2 recipe of All-Butter Shortbread dough (feel free to use your favorite shortbread recipe)
16 ounces cream cheese, softened
1 13.4 oz can dulce de leche
6 ounces milk chocolate chips
1/3 cup heavy whipping cream
1. Preheat oven to 350 degrees. Spray a mini cheesecake pan with non-stick spray. Alternatively, you can line a mini muffin tin with papers.
2. Press about one rounded teaspoon of shortbread dough into each well of your prepared pan. The dough should completely cover the bottom.
3. Bake for approximately 10-12 minutes, until cookies just start to brown. Remove from the oven and allow to cool completely. Reduce oven temperature to 300 degrees.
4. While the crusts are cooling, beat together cream cheese and dulce de leche on medium-low until very smooth. Thoroughly scrape bowl and beater blade. Add eggs one at a time, again beating on medium-low until smooth.
5. Pour batter over crust, filling to within an inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.
6. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 20 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL.
7. Dip the top half of each cheesecake into the melted chocolate. Return to the refrigerator for at least 30 minutes to allow the chocolate to set.
Linked to: Comfy in the Kitchen, Foodie Friday, Fusion Fridays, Flaunt if Friday, Sweet Tooth Friday, Hodgepodge Friday, Sweets for a Saturday, Market Yourself Monday, Just Something I Whipped Up, Melt In Your Mouth Monday, Make it Cute, Creative Me, Tempt My Tummy Tuesday, Tea Party Tuesday, Trick or Treat Tuesday, Midweek Fiesta, Show and Tell Wednesday, Will Craft For...