🧀 Savory Cheesecake Bites with Sun-Dried Tomatoes & Herbs

✨ Ingredients (makes about 12 mini bites):

For the filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup goat cheese or ricotta
• 1 egg
• 1 tablespoon sour cream or Greek yogurt
• 2 tablespoons finely chopped sun-dried tomatoes (oil-packed, drained)
• 1 tablespoon chopped fresh basil or chives
• Salt & pepper to taste

Optional: pinch of garlic powder or smoked paprika

For the crust (can be omitted or replaced with gluten-free crackers):

• 1/2 cup cracker or breadcrumb crumbs (e.g. Ritz, panko, or gluten-free option)
• 2 tablespoons melted butter

🧁 Instructions:

1. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease it.
2. Make the crust (optional):
   Mix crumbs with melted butter and press about a teaspoon into the bottom of each muffin well. Bake for 5 minutes, then set aside.
3. Make the filling:
   In a bowl, beat the cream cheese, goat cheese, egg, and sour cream until smooth. Stir in sun-dried tomatoes, herbs, and seasonings.
4. Assemble and bake:
   Spoon the filling into the muffin tin, about 3/4 full. Bake for 15–18 minutes or until just set and slightly puffed.
5. Cool completely:
   Let them cool in the tin, then chill for at least 1 hour before serving.
6. Garnish (optional):
   Top with a slice of sun-dried tomato, a fresh herb leaf, or a small drizzle of olive oil.

🧊 Make ahead tip: These bites keep well in the fridge for up to 3 days and taste even better the next day.