Finely ground Earl Grey tea leaves and blackberry preserves impart impressive taste to these petite cheesecake morsels. Pictured with our Salted Cashew Brittle and Stout Brownies.
Earl Grey Cheesecake Bites
Serves: 20
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 2 teaspoons finely ground* loose-leaf Earl Grey tea
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- ⅓ cup strained blackberry preserves
Instructions
- Preheat oven to 350°. Line 20 wells of a 24-well miniature muffin pan with paper liners.
- In a small bowl, stir together cracker crumbs and melted butter until well blended. Spoon approximately 1 ½ teaspoons crumb mixture into each prepared well of muffin pan. Using the end of a wooden spoon handle, firmly press crumbs into bottom of wells to form a crust.
- In a large bowl, beat together cream cheese, ground tea, sugar, and vanilla extract with a mixer at medium speed until smooth and well blended. With mixer at low speed, beat in egg just until blended. Divide cream cheese mixture evenly among wells of pan (approximately 1 tablespoon each).
- Place preserves in piping bag and cut a ¼-inch hole in tip of bag. Pipe a small dollop of preserves into each well. Drag the end of a skewer through preserves to swirl.
- Bake until centers of cheesecakes are set, 9 to 10 minutes. Let cool for 10 minutes. Remove cheesecakes from pan and let cool completely on a wire rack. Place cheesecakes in a covered container, and refrigerate until cold, at least 2 hours. Serve cold or at room temperature.
Notes
*We used a spice grinder, but a mortar and pestle will work also.
