Mini Cherry Cheesecake Bites



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1/2 cup melted ghee, coconut or grape seed oil

1 Box Simple Mills Vanilla Cake mix

1 egg, separated, at room temperature

¼ cup milk (or non-dairy alternative)

2 tsp. grass-fed gelatin 

1 8 oz. package organic cream cheese, softened

1/8 cup raw honey

2 tsp. gluten-free vanilla

Dash of sea salt

1 bag frozen dark sweet cherries, thawed



For Crust:

MIX melted ghee/oil and baking mix in a large bowl until a soft dough is formed.
DROP by 1 tsp. ice cream scoop spoonfuls into a mini muffin pan lined paper cups and press dough down and up the sides of the cups.
BAKE 10-12 min at 350 degrees.
REMOVE from oven and use the back of the scoop to press dough back down (it will have risen in the middle).

 For Filling: 

WHISK egg yolk and milk in a sauce pan over medium heat and sprinkle with gelatin. And continue whisking mixture while warming until gelatin is dissolved.
COMBINE cream cheese, honey and vanilla and beat with a hand mixer in a separate bowl until smooth.
SLOWLY pour warm egg and milk mixture into cream cheese and beat until smooth. Refrigerate.
BEAT egg whites with a dash of
 salt until stiff, fold into cream cheese mixture and spoon into individual crusts.
CHILL at least one hour.
TOP each bite with a cherry before serving.


*Alternatively, this recipe can be made in a 9-10 inch pie pan by adjusting baking time for crust to 15 minutes and chilling for at least 3 hours before serving.