Description
These Snickerdoodle Cheesecake Bites are delightful mini desserts featuring a buttery graham cracker crust topped with a creamy cinnamon-spiced cheesecake filling. Perfectly portioned for parties or a sweet treat anytime, they combine the beloved flavors of snickerdoodle cookies with smooth cheesecake in an easy-to-make, bite-sized form.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 large egg
Cinnamon-Sugar Topping
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated and crumbly.
- Form the Crust: Press about one tablespoon of the crust mixture firmly into the base of each muffin liner to create an even crust layer. Set aside.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla extract and egg, then continue mixing until everything is fully combined and mixture is smooth.
- Assemble the Cheesecake Bites: Spoon the cheesecake filling evenly into each prepared muffin liner, filling nearly to the top but leaving a small space for the topping.
- Add Cinnamon-Sugar Topping: In a small bowl, mix together the sugar and cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the cheesecake filling in each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the cheesecake bites from the oven and allow them to cool to room temperature. Once cooled, refrigerate the bites for at least one hour to chill and firm up fully.
- Serve: After chilling, carefully remove the bites from the muffin tin, peel off the paper liners, and serve chilled for the best texture and flavor.
Notes
- Be careful not to overbake the cheesecake bites; they should still have a slight jiggle when you remove them from the oven.
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can prepare these bites a day ahead and keep them refrigerated until ready to serve.
- Feel free to substitute the graham cracker crumbs with digestive biscuits for a different flavor.
- These bites freeze well; store in an airtight container for up to a month and thaw in the refrigerator before serving.
