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Snow Globe Cheesecake Bites with Cookie Crust

Snow Globe Cheesecake Bites with Cookie Crust: Festive Magic

Delightful Snow Globe Cheesecake Bites with Cookie Crust combine a chocolate crust, creamy cheesecake, and a whimsical gelatin dome.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 12 bites
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 2 cups Chocolate Cookies Ground into fine crumbs.
  • 1/2 cup Melted Butter Binds the crust together.
For the Cheesecake Filling
  • 8 oz Cream Cheese Softened for easy blending.
  • 1/3 cup Sugar To sweeten the cheesecake.
  • 1 tsp Vanilla Extract Enhances the flavor.
For the Gelatin Dome
  • 1 tbsp Gelatin Provides the dome effect.
  • 1/4 cup Cold Water Hydrates the gelatin.
For Decoration
  • 1 cup Fondant Sculpted into snowmen.
  • 1 tbsp Edible Glitter Optional for sparkle.

Equipment

  • Mini muffin tins
  • Mixing bowl
  • Whisk
  • Dome molds

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Crush the chocolate cookies into fine crumbs and mix with melted butter. Press into mini muffin tins and bake for 8-10 minutes. Let cool.
  2. Beat softened cream cheese until smooth, then add sugar and vanilla extract. Spoon cheesecake filling into cooled crusts and chill for 2-3 hours or until set.
  3. Sprinkle gelatin over cold water and let bloom for 5 minutes. Heat until dissolved. Pour into dome molds and refrigerate for 1-2 hours to set.
  4. Shape fondant into snowmen and set aside.
  5. Remove gelatin domes from molds and place on cheesecake bites. Add fondant snowman inside each dome and sprinkle with edible glitter if desired.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for smooth blending. Refrigerate overnight for best results and do not boil the gelatin when dissolving it for best gelling ability.

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