Description
Delight in these bite-sized Snickerdoodle Cheesecake Bites featuring a buttery graham cracker crust, creamy vanilla-infused cheesecake filling, and a classic cinnamon-sugar topping. Perfectly baked and chilled for a refreshing treat that’s easy to serve at parties or enjoy as a sweet snack.
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, 3 tablespoons of sugar, and the melted butter. Mix until the crumbs are evenly coated with butter.
- Form the Crust: Press about 1 tablespoon of the graham cracker mixture firmly into the bottom of each paper liner to create an even crust layer.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the vanilla extract and the large egg, then mix until the filling is fully combined and silky.
- Assemble the Bites: Spoon the cheesecake filling into each muffin liner, filling nearly to the top, over the prepared crusts.
- Add Cinnamon-Sugar Topping: In a small bowl, mix together the 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture evenly over each cheesecake bite.
- Bake the Bites: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cheesecake 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. Then refrigerate for at least 1 hour to set completely and chill.
- Serve: Once chilled, gently remove the cheesecake bites from the tin and peel off the paper liners. Serve immediately for a cool, creamy treat.
Notes
- Make sure the cream cheese is fully softened to avoid lumpy batter.
- Use full-fat cream cheese for the best creamy texture.
- Refrigerate the bites for at least an hour before serving for optimal firmness.
- Mini muffin tins yield perfectly portioned bites, but regular muffin tins can be used—just bake longer.
- For extra flavor, try adding a dash of nutmeg or allspice to the topping mix.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
