Easy to create, delicious 2-layer cheesecake bites. Great for parties, these 1-inch bites. Since most people consume three or four at once, they won’t last very long. Produce a lot of them!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs 20 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 35 |
| Yield: | 140 1-inch bites |
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- ¼ cup white sugar
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 3 large eggs
- ¾ teaspoon vanilla extract
- 1 pint sour cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon graham cracker crumbs
Instructions
- Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10×14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
- Increase the oven temperature to 450 degrees F (230 degrees C).
- Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
- Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
- Cut into 1-inch squares and serve.
Reviews
These cheesecake bites are fantastic! Rich, not-to-sweet, and just so good! I made half the recipe, and used an 8×8-inch square pan. I found that halving the crust recipe did not give me enough to cover the bottom of the pan–so I needed to use 3/4 of the crust recipe to get full coverage. The other parts of the recipe halved just fine, though. I lined my pan with enough parchment paper to have overhang on all sides, and that made removing the bites super easy. I also refrigerated them overnight to ensure they completely set up. What I ended up with are beautiful little cheesecake bites; that are, really, so good for their simplicity. They aren’t at all difficult to make, and taste phenomenal. I wouldn’t hesitate to make them again. Thank you so much for the recipe!