{"id":6725,"date":"2018-07-21T18:53:37","date_gmt":"2018-07-22T01:53:37","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=6725"},"modified":"2018-07-21T18:53:37","modified_gmt":"2018-07-22T01:53:37","slug":"two-bite-huckleberry-cheesecakes","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=6725","title":{"rendered":"Two-bite Huckleberry Cheesecakes"},"content":{"rendered":"

\"\"Sweet and tangy, these cute little mini-cheesecakes are perfect for a summer party. Serve them frozen on a hot day and watch them disappear!<\/p>\n

Huckleberries are ripe right now, and I’m in heaven. There’s just nothing to compare to these flavorful berries. There is, however,\u00a0an almost-as-good option if you don’t have access to huckleberries. Wild Maine blueberries are\u00a0very<\/em> similar. I bought frozen wild blueberries at the grocery store and they were delicious and reasonable. With fresh huckleberries going for $50-60 a gallon here, if I couldn’t pick them myself, I’d go for the frozen option!<\/p>\n

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Loaded with cream cheese, sour cream, and whipped topping, you’d think these little cheesecakes would be crazy-rich, but they truly aren’t. The combination of textures and the addition of lemon to the berry topping helps to confuse you into thinking you can eat twenty of these. I should know.<\/p>\n

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This may look sweet and innocent, but it will actually lure you into “just one more”.<\/p><\/div>\n

And speaking of whipped topping, I really don’t like to use it. I much prefer real whipped cream. But I tried this with whipping cream, and the little bites were softer . . . pretty messy if you didn’t eat them the second they came out of the freezer. So I caved. I have one more cream cheese recipe coming up soon (it’s a doozy!) and I promise to use the real stuff in that one.<\/p>\n

Have you ever used agar-agar? The berry topping can be thickened using cornstarch<\/strong> or agar-agar<\/strong>. I tried both and liked the agar-agar version slightly better. The topping reminded me a little bit of cranberry sauce (kind of gelatinous) while the cornstarch topping was more jam-like, but both were very tasty. The recipe below will call for cornstarch because it’s what most people have in their cupboard, but if you’d like to use agar-agar powder, simply add the lemon juice and water to the cooked berries and then whisk in 1 1\/2 teaspoons of agar-agar powder. Cook for 4-5 minutes. Top the cheesecakes while the mixture is still warm\u00a0because it will set up quickly once it cools. If it gets too thick at any point, gently reheat it.<\/p>\n

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Two-bite Huckleberry Cheesecakes<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes 48 mini-cheesecakes.<\/div>\n
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Ingredients<\/div>\n