Taro Cheesecake Bites
These delicious taro cheesecake bites are sweetened with taro powder mix, giving them their beautiful purple hue.
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Servings: 12
Equipment
- 2 8-cavity silicone molds will provide a link for this in the post
- food processor
Ingredients
Crust
- 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
Cheesecake filling
- 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
Instructions
Crust
- 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 2 tablespoons 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.
Cheesecake filling
- 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 25 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.
Notes
Tips for storing:
Keep these cheesecake bites stored and covered in the refrigerator. I used a plastic cake storing container. These should keep well for about a week.