Strawberry Daiquiri Cheesecake Bites

Strawberry Daiquiri Cheesecake Bites

Need a little treat with big impact? Our mini strawberry cheesecake bites are made with a hint of fresh lime and white rum and feature a cereal graham cracker crust; the perfect combination of tart and sweet.

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Ingredients

  • 1 cup

    Graham Cracker Crumbs

  • ½ cup

    Kellogg’s® Special K w/ Berries

  • ½ cup

    Kellogg’s® Frosted Flakes

  • ½ cup

    Salted Butter, melted

  • 1 cup

    Heavy Whipping Cream

  • 1 pound

    Full-Fat Cream Cheese, softened

  • 1/3 cup

    Granulated Sugar

  • ¼ cup

    Frozen Strawberries Liquid

  • ¼ cup

    White Rum

  • ¼ cup

    Sour Cream

  • 2 each

    Eggs

  • 2 each

    Limes, juice + zest

  • ¼ cup

    freeze-dried strawberries

  • -

    Strawberries, thinly sliced for garnish

  • -

    Lime Zest, for garnish

Directions

  1. Pre-heat oven to 350°.
  2. In a food processor add Special K w/ Berries and Kellogg's Frosted Flakes cereal and pulse until fine and grainy, set aside.
  3. Prepare the inside of the mini cheesecake pans with a light coating of baking spray.
  4. In a mixing bowl add graham cracker crumbs, cereal crumble mixture, and melted butter and mix crumble mixture together until it comes together and is evenly coated. Set aside.
  5. To make the cheesecake batter, combine whipping cream, softened cream cheese, sugar, strawberry liquid, white rum, sour cream, lime juice, lime zest, and eggs (one at a time) in a hand mixer or standing mixer mix batter on low speed, mixing until smooth (about 3-4 minutes) scraping the sides of the bowl as needed.
  6. To prepare the crust, gently press down graham cracker crumble in the bottom of each mold. (About 2 tsp per mold.)
  7. Place prepared molds on a wire rack-lined half-sheet pan, fill with cheesecake batter, and place in the oven. Bake for 35-40 minutes or until cheesecakes still have a slight jiggle but the tops are golden brown.
  8. While cheesecakes bake, pulse the dried berries from the cereal in a food processor. Store in an airtight container until ready to serve.
  9. When cheesecakes are baked, remove from oven and allow them to cool to room temperature, then place in walk-in cooler to chill (4-6 hours or overnight).
  10. When ready to serve, carefully unmold and using a small hand sifter, sprinkle pulsed strawberry powder over each cheesecake. (You may also apply strawberry powder hot from the oven. If powder does not adhere well, lightly brush extra strawberry juice over the top of the cheesecakes to use as an adhesive.)
  11. Right before serving, garnish with sliced strawberries and lime zest.