Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moscato Cheesecake Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 24 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Moscato Cheesecake Bites are mini, creamy cheesecakes infused with sweet Moscato wine and topped with a light, fruity glaze. They’re bite-sized, elegant, and perfect for parties, bridal showers, or date nights!

Ingredients

Units Scale

For the Crust:

  • 1 cup graham cracker crumbs (or vanilla wafer crumbs)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup Moscato wine
  • 1 teaspoon vanilla extract

For the Moscato Glaze (Optional but Amazing!)

  • 1/4 cup Moscato wine
  • 2 tablespoons apricot or peach jam
  • 1 teaspoon cornstarch (mixed with 1 teaspoon water)

For Garnish:

  • Fresh berries (strawberries, raspberries, or blueberries)
  • Whipped cream (optional)

Instructions

Step 1: Make the Crust

  1. Preheat oven to 325°F (163°C). Line a mini muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
  3. Press about 1 teaspoon of the mixture into each mini muffin cup.
  4. Bake for 5 minutes, then let cool slightly.

Step 2: Make the Cheesecake Filling

  1. In a bowl, beat cream cheese and sugar until smooth.
  2. Add egg, Moscato wine, and vanilla extract, mixing until combined.
  3. Spoon the cheesecake batter into each muffin cup, filling about ¾ full.

Step 3: Bake & Chill

  1. Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
  2. Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.

Step 4: Make the Moscato Glaze (Optional)

  1. In a small saucepan over medium heat, combine Moscato wine and apricot jam.
  2. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
  3. Let cool slightly before drizzling over cheesecakes.

Step 5: Garnish & Serve

  1. Top each cheesecake bite with fresh berries and Moscato glaze.
  2. Add a dollop of whipped cream if desired.
  3. Serve chilled and enjoy!

Notes

  • No Mini Muffin Tin? Use a regular muffin tin and increase baking time by 5 minutes.
  • No Moscato? Swap with champagne or rosé for a fun twist!
  • Make-Ahead: Store in the fridge for up to 3 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/moscato-cheesecake-bites/