Description
These Snickerdoodle Cheesecake Bites combine the classic flavors of snickerdoodle cookies with creamy cheesecake in a convenient, bite-sized treat. A buttery graham cracker crust is topped with a smooth vanilla cheesecake filling and finished with a cinnamon-sugar sprinkle for a delightfully sweet and creamy dessert perfect for parties or any occasion.
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 graham cracker crumbs, sugar, and melted butter. Press about one tablespoon of this mixture into the bottom of each muffin liner to create an even crust.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add vanilla extract and the egg, continuing to mix until fully combined and silky in texture.
- Assemble the Cheesecake Bites: Spoon the cheesecake filling evenly into each prepared muffin liner, filling them almost to the top but leaving a small gap for topping.
- Add Cinnamon-Sugar Topping: In a separate small bowl, stir together cinnamon and sugar. Sprinkle this mixture generously over the top of each cheesecake-filled muffin liner.
- Bake: Place the mini muffin tin in the preheated oven and bake for 15 to 18 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake bites to cool to room temperature in the pan. Once cooled, refrigerate the bites for at least 1 hour to fully chill and set before serving.
- Serve: Carefully remove each cheesecake bite from the tin and peel off the paper liners. Serve chilled for the best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake; the cheesecake bites will firm up as they chill.
- Use a small cookie scoop or tablespoon to evenly portion the crust and filling for uniform bites.
- These bites can be stored in an airtight container in the refrigerator for up to 3 days.
- For an extra snickerdoodle flair, you can swirl in a touch of cinnamon into the cheesecake filling before baking.
