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∙ 31 ∙
blended, then blend in the sour cream and lemon zest. Add the egg and
vanilla and blend again. Fill each Silicone Cup with cheesecake mixture to just
below the rim. Tap the lled cup on the counter to eliminate air bubbles.
5. Measure about 1 tbsp of buttery crumbs, press until they cling together then
place onto the top of lled cup. Repeat to fully cover cream cheese mixture in
all the cups.
6. Cut foil into 4x4” pieces, coat lightly with nonstick cooking spray. Wrap cups in
foil, pinching to tuck it tightly around the sides.
7. Plug in the Egg Bite Maker and cook the cheesecake bites for 12 minutes.
8. Remove the foil and let the cheesecake bites sit for 5 minutes. Run a thin
knife around inside cups then unmold. Cool cheesecake bites for 15 minutes.
Refrigerate for 30 minutes to rm cheesecake bites.
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