Description
Hello, dessert lovers! Today, we have a real treat for you: Snickerdoodle Cheesecake Bites. If you’re a fan of classic snickerdoodle cookies and creamy cheesecake, then you’re going to absolutely adore this delightful fusion. These bite-sized cinnamon sugar-coated cheesecakes combine the best of both worlds—soft, velvety cheesecake with a sweet cinnamon sugar crust, all in the perfect mini form! Whether you’re hosting a gathering or craving something sweet, these Snickerdoodle Cheesecake Bites are sure to please. So grab your ingredients, and let’s get baking!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup sugar (divided)
For the Cinnamon Sugar Coating:
- 1 teaspoon cinnamon
- 1/4 cup sugar
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Pan
Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners. This will help prevent the cheesecake bites from sticking and make cleanup easier. You can also lightly grease the muffin pan if you prefer.
Step 2: Make the Crust
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, melted butter, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Stir everything together until well mixed. Press a small amount of the mixture into the bottom of each muffin cup to form a crust. Use the back of a spoon or your fingers to pack the crust down tightly. This will create a nice, firm base for your cheesecake filling.
Step 3: Make the Cheesecake Filling
In another bowl, beat 8 oz of softened cream cheese and the remaining 1/2 cup sugar until smooth and creamy. Add 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1 large egg. Mix everything together until fully combined. The mixture should be smooth and slightly thick.
Step 4: Fill the Muffin Cups
Spoon the cheesecake filling into each muffin cup, over the graham cracker crust. Fill each cup nearly to the top, leaving a small amount of space at the top for the cinnamon sugar coating later.
Step 5: Bake
Bake the cheesecake bites in your preheated oven for 15-18 minutes, or until the centers are set and the edges are lightly golden. The centers may still jiggle slightly, but they will firm up as they cool. Keep an eye on them to prevent overbaking.
Step 6: Cool and Chill
Allow the cheesecake bites to cool to room temperature, then transfer them to the refrigerator. Chill for at least 2 hours, or until they are fully set and firm.
Step 7: Coat in Cinnamon Sugar
Once the cheesecake bites are chilled and set, combine the remaining 1/4 cup sugar with 1 teaspoon cinnamon in a small bowl. Roll each cheesecake bite in the cinnamon sugar mixture until fully coated. This will give them the signature snickerdoodle flavor!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Room Temperature Ingredients: For the best texture, make sure your cream cheese is softened to room temperature before mixing it with the other ingredients. Cold cream cheese can create lumps in the batter, making it harder to achieve a smooth, creamy filling.
- Add a Touch of Nutmeg: If you’re feeling adventurous, try adding a pinch of nutmeg to the cinnamon-sugar mixture for an extra layer of warmth and spice.
- Chill Properly: Don’t skip the chilling step! Allowing the cheesecake bites to chill helps them firm up and gives them the perfect texture.
- Make It a Make-Ahead Dessert: These cheesecake bites store well in the fridge, so feel free to make them a day or two ahead of time for stress-free entertaining.