What’s the first thing that comes to mind to when you hear the word, taro? It’s most likely boba tea or taro milk tea. Now you can think of these yummy taro cheesecake bites the next time you hear it!
This recipe has been on my baking list for a hot minute and I finally got around to making it. Now that I have, I can’t stop thinking about when I’m going to making this taro cheesecake again! If you are a fan of this unique flavor, then this recipe is for you. Check out my taro shortbread cookies as well while you’re here!
Taro. What is it and where did it originate?
Taro is a root. From what I have gathered on the internet, it originated from Southeast Asia. It is also known as eddo or dasheen. Fresh taro can easily be found at your local Asian markets.
What things should I have ahead of time before making this recipe?
You will definitely need a food processor to get a nice texture for your cookie crust.
To make these into cheesecake bites like the ones shown in the photo, I highly recommend purchasing these 8-cavity silicone candy molds. If you decide to not get the silicone molds, you can also use a muffin baking pan. The baking time may be different for this option but stick close to the recommended baking time. Take a look at them at the 20 minute mark.
You will also need taro powder mix. If you look at the ingredients list in the recipe card, you’ll notice that there isn’t any sugar listed. That’s because this drink mix already has sugar in it and will also give your cheesecake this delicious flavor and beautiful purple color!
Do I have to make this recipe as cheesecake bites?
The answer is no. You can use a small springform pan if you’d like to make just 1 small cheesecake. I’ve seen ones on Amazon that are 4-6 inches which I think would work perfectly. Keep in mind, you will probably need to adjust the baking time. The edges of the cheesecake should be firm with a little jiggle in the middle. I suggest taking a peek at them at the 20 minute mark.
Important baking instruction to remember.
Once you have removed your cookie crusts from the oven (you will be baking your crust first before adding in any filling). Bring the temperature of your oven down to 325°F. You don’t want your taro cheesecake filling to be over-baked so please remember to do this step.
Taro Cheesecake Bites
- 2 8-cavity silicone molds will provide a link for this in the post
- food processor
- 1 cup cookie crumbs I used Maria cookies but you can also use graham crackers
- pinch of salt
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/4 cup sour cream room temperature
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup taro boba mix powder will provide link for this in the post
- 2 tbsp all-purpose flour
- Preheat oven to 350°F. Run cookies through your food processor until you get a smooth crumb-like texture. Pour these crumbs into a medium sized bowl and combine with your melted butter, sugar and pinch of salt.
- Scoop about a tbsp's worth of cookie crust mixture into 12 of the 16 cavities of your silicone molds. There is no need to grease these molds. The finished cheesecake bites can easily be removed once they have been chilled in the refrigerator for a few hours. Use something with a small, flat bottom to press your cookie crust into the bottom of each cavity.
- Bake at 350°F for 7 minutes. Take them out and cool to room temperature while you make your filling. Bring oven temperature down to 325°F.
- In your stand-mixer, mix together the cream cheese, sour cream, vanilla extract, and 1 egg. Next, add in the taro powder and combine well. Lastly, add in the 2 tbsps of flour and mix.
- Using a small cookie scoop, scoop in 1 scoop of cheesecake mixture over the cooled cookie crust(s). Bake at 325°F for 27 minutes. Once removed from the oven, let them completely cool to room temperature before placing in the refrigerator. Refrigerate for at least 4 hours before removing them from the silicone molds. Garnish with melted white chocolate and strawberries or any of your favorite fresh fruit.
- Keep these cheesecake bites stored and covered in the refrigerator. I used a plastic cake storing container.
Optional white chocolate drizzle
- Melt 1/2 cup of white chocolate chips with 1 tsp of coconut oil. Stirring every 20 seconds to avoid any burning. Place a small ziploc bag in a tall glass with the opening at the top. Pour the melted chocolate into the bag. Cut the tip of one of the corners and drizzle desired amount over each bite.