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Cherry cheesecake bite in a white dish.
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5 from 1 vote

Cherry Cheesecake Cookie Bites

Because of double amount of cream cheese this makes a very firm cheesecake that you can have fun with. Enjoy!
Prep Time20 minutes
Total Bake Time40 minutes
Chill8 hours
Total Time9 hours
Course: Cookies, Gluten-Free
Cuisine: American
Difficulty: Medium
Servings: 30 bites
Calories: 135kcal

Ingredients

CHEESECAKE FILLING

  • 16 oz Cream Cheese 2 bars softened
  • ½ cup Sugar white
  • 2 Eggs
  • ¼ cup Sour cream
  • 1 teaspoon Vanilla Extract

CRUST

  • 1 ½ cup Graham crackers 1 box crushed
  • 1 ½ tablespoon Sugar white
  • cup Melted butter unsalted

TOPPING

  • 1 can Cherry topping or filling

Instructions

CRUST

  • Take an 8 X 8 or 8-½ X 8-½ dish that is oven safe and line the bottom and sides with tin foil and spray lightly with non-stick spray. Set the dish aside.
  • I use a Breville Sous Chef Food Processor and pulse till all the graham crackers are in small crumbs. Add graham crumbs, sugar, and butter to a bowl and stir till the graham cracker crumbs are moist. Take the crumb mixture and place in the bottom of the baking pan. Press the moist graham cracker mixture around the tin foil so that it covers the whole bottom.

CHEESECAKE FILLING

  • Preheat the oven to 325°F(165°C or 170°C).
  • In a stand or hand-held mixer beat the cream cheese and sugar till it is smooth. Add in the sour cream and blend. I stop the mixer and scrape down the sides then add 1 egg and mix till it is incorporated, then add the 2nd egg and vanilla extract and blend. It will be runny. I take a spatula along the sides and bottom to make sure all the cream cheese is incorporated.
  • Pour the cream cheese mixture onto the top of the graham cracker crumbs and smooth it out with a spoon.
  • Bake for 35 to 40 minutes. I pulled the dish out of the oven at 40 minutes and jiggled the baking dish the cream cheese mixture should not jiggle hardly at all. It should be pretty firm. The edges should just be a little brown.
  • Let the baking pan cool and loosely cover with plastic wrap. I put in the refrigerator overnight. When you are ready to cut up the cheesecake grab the tin foil and lift the whole thing out of the baking pan and pull the tin foil off.
  • Take a sharp knife and run under hot water (you need to do this a lot) and cut the cheesecake into as small of pieces as you want. I did 6 strips and 5 pieces a strip for 30 bite-size pieces of cheesecake that they can pick up and eat. I put the cherry topping in a separate bowl for people to add as much as they wanted to the top of the cheesecake.

Nutrition

Calories: 135kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 105mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg