Description
Beautiful individual cheesecake bites made with crisp golden wonton shells, creamy blood-orange cheesecake filling, fresh blood orange, and a light honey glaze. Pistachios and fresh mint add extra colour and texture to these elegant little desserts.
Ingredients
For the Cheesecake Filling
8 oz cream cheese, softened (225 g)
½ cup powdered sugar (60 g)
½ cup Greek yogurt (120 g)
1 tsp vanilla extract (5 ml)
1 tbsp fresh blood orange juice (15 ml)
1 tsp blood orange zest (2 g)
For the Crispy Shells
12 wonton wrappers (about 90 g)
2 tbsp melted butter (28 g)
1 tbsp granulated sugar (12 g)
For the Blood Orange Topping
2 blood oranges, peeled and thinly sliced (250 g)
1 tbsp honey (21 g)
1 tsp fresh blood orange juice (5 ml)
For Garnish
1 tbsp chopped pistachios (10 g)
1 tsp blood orange zest (2 g)
1 tbsp fresh mint leaves (3 g)
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin pan.
2. Brush both sides of each wonton wrapper lightly with melted butter and sprinkle with a little granulated sugar.
3. Press each buttered wonton wrapper gently into a muffin cup, allowing the edges to fold slightly outward to form small dessert cups.
4. Bake for 8–10 minutes, or until the wonton shells are crisp and lightly golden.
5. Remove the muffin pan from the oven and allow the shells to cool completely in the pan. Carefully lift the cooled shells from the muffin cups.
6. Beat the softened cream cheese and powdered sugar in a mixing bowl until smooth and creamy with no large lumps.
7. Add the Greek yogurt, vanilla extract, blood orange juice, and blood orange zest. Mix until completely combined and smooth.
8. Transfer the cheesecake mixture to a piping bag or resealable plastic bag with one corner snipped off. Pipe the filling evenly into each completely cooled wonton shell without overfilling.
9. Peel the blood oranges and cut them into thin slices or small pieces, removing any seeds. Place a small piece of blood orange on top of each cheesecake bite.
10. Add the honey and fresh blood orange juice to a small saucepan. Warm over low heat for 1–2 minutes, stirring gently until smooth and easy to drizzle. Do not let it boil.
11. Drizzle a small amount of the warm honey mixture over each cheesecake bite.
12. Garnish with chopped pistachios, fresh blood orange zest, and fresh mint if desired.
13. Refrigerate the cheesecake bites for 20–30 minutes before serving so the filling can firm up slightly while the wonton shells remain crisp.
14. Serve chilled or slightly cool.
Notes
Make sure the wonton shells are completely cool before adding the cheesecake filling.
Use softened cream cheese at room temperature for a smooth filling.
Do not overfill the wonton cups so there is enough room for the blood orange topping.
Keep the honey mixture warm rather than hot and do not allow it to boil.
Add the fresh orange pieces and honey shortly before serving to help maintain the crisp shell texture.
A short chilling period helps the cheesecake filling become slightly firmer.
Regular oranges can be used if blood oranges are unavailable, although the colour and flavour will be slightly different.
Arrange the bites on a serving platter with the blood orange pieces facing upwards.
Chopped pistachios and fresh mint are optional garnishes that add crunch, freshness, and colour.
Serve after the short chilling period while the filling is cool and creamy and the wonton shells remain crisp.
- Prep Time: Not provided
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American