Cherry Cheesecake Cookie Bites

5 from 1 vote

Cherry Cheesecake Cookie Bites

Cherry Cheesecake Cookie Bites are bite size treats with a solid graham cracker base, cheesecake filling, and cherry topping. They’re easy to make, customizable, and best served chilled!

Prep Time20

Total Bake Time40

Chill8

Total Time9

Course: Cookies, Gluten-Free

Cuisine: American

Difficulty: Medium

Servings: bites

Calories: 277kcal

Ingredients

CHEESECAKE FILLING

16 oz (16 oz) Cream Cheese 2 bars softened
½ cup (100 g) Sugar white
2 (2) Eggs
¼ cup (57.5 g) Sour cream
2 teaspoon (2 teaspoon) Vanilla Extract

CRUST

7 ½ oz (212.62 g) Graham crackers 1 box crushed
1 ½ tablespoon (1.5 tablespoon) Sugar white
⅓ cup (75.67 g) Melted butter unsalted

TOPPING

21 oz (595.34 g) Cherry topping or filling 1 can

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. Set the dish aside.
I use a Breville Sous Chef Food Processor and pulse until all the graham crackers are in small crumbs. Add graham cracker crumbs, sugar, and melted butter to a bowl and stir until the graham cracker crumbs are moist. Take the crumb mixture and place it in the tin foil lined baking dish. Spread the crumbs around as evenly as you can, then press the graham cracker crumbs down to form a solid base crust around the whole bottom.

CHEESECAKE FILLING

Preheat the oven to 325°F(165°C or 170°C).
In a stand or hand-held mixer, mix the cream cheese and sugar until it is smooth, about 2 minutes on a medium mixer speed. Add in the sour cream and blend. I stop the mixer and scrape down the sides, then add 1 egg and mix until incorporated, then add the 2nd egg and vanilla extract and blend. 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 crust 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. The edges should just be a little brown.
Once out of the oven, set the baking dish on a cooling rack for 30-40 minutes. After it has cooled cover with plastic wrap and refrigerate overnight to set the cheesecake. I change the plastic wrap a couple of time because the condensation will drip onto the top of the cheesecake.
After you take the cheesecake out of the fridge, pull up by the extra tin foil on the side to lift the cheesecake out of the baking pan. Then pull the tin foil from the sides of the cheesecake and stick your hand between the tin foil and the cheesecake crust to separate them. Using your hand, move the whole cheesecake and ease it back into the baking dish. Add the cherries on top of the cheesecake and serve.

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