Chocolate Raspberry Cheesecake Bites
Makes 48 mini cheesecakes
Ingredients
- 4 eggs (separated)
- 225 g cream cheese (8 ounces)
- 25 g corn starch (3 Tbs)
- 125 g granulated sugar (1/2 cup + 2 Tbs)
- 1/2 tsp raspberry flavoring
- Pinch kosher salt
- 2-5 drops red food coloring
- 150 chocolate chips (plus more to eat, if desired)
Instructions
- Preheat oven to 350°F. Line mini-muffin pans with paper liners.
- Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whip on high until the egg whites hold stiff but shiny peaks. Transfer to a medium bowl.
- Fit the mixer with the paddle attachment. Place egg yolks, cream cheese, corn starch, sugar, raspberry flavoring, red food coloring, and salt in the mixer bowl (no need to clean), and beat on medium until smooth, adding additional coloring if needed to make a light pink shade.
- Fold egg whites into the mixture and transfer to a piping bag.
- Pipe mini-muffin papers 3/4 full. Place 3 chocolate chips on top, then press in with a small skewer or chopstick.
- Bake for 15 minutes, rotating from front to back and top to bottom, halfway through. A skewer inserted into the center should come out clean.
- Transfer to a cooling rack and cool completely.