Tuscan Cheesecake Bites

Tuscan Cheesecake Bites + enlarge image
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6 users rated this recipe an average rating of 4.5
Yields:
24 appetizers
Prep:
25 mins
Cool:
10 mins
Bake:
12 mins 350°F
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Tuscan Cheesecake Bites

Ingredients
1/3
cup panko (Japanese-style bread crumbs)
1/3
cup ground walnuts
1/2
teaspoon dried basil, crushed
2
tablespoons butter, melted
1
8 ounce package reduced-fat cream cheese (Neufchatel), softened
1
4 ounce package crumbled feta cheese with basil and tomato
1
egg
2
tablespoons sour cream
2
tablespoons chopped pitted ripe olives
2
tablespoons small fresh oregano leaves or snipped fresh basil

Directions

  1. Preheat oven to 350 degrees F. Line twenty-four 1 3/4-inch muffin cups with paper bake cups; set aside. In a small bowl, combine panko, walnuts, and dried basil. Stir in melted butter. Spoon 1 slightly rounded teaspoon of the panko mixture onto the bottom of each muffin cup. Press into bottoms using the rounded side of a measuring teaspoon; set aside.
  2. In a medium bowl, beat cream cheese with an electric mixer on medium speed until light and fluffy. Add feta cheese and egg; beat until combined. Stir in sour cream. Spoon about 1 tablespoon of the filling into each muffin cup.
  3. Bake for 12 to 15 minutes or until filling is set. Cool in pan on a wire rack for 10 minutes. Carefully remove from muffin cups. Top with olives and fresh oregano. Serve warm.

Nutrition Facts

(Tuscan Cheesecake Bites)
    Per serving:
  • 64 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 22 mg chol.,
  • 103 mg sodium,
  • 1 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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