cheesecake bites

Silky smooth, rich and creamy Red Velvet Cheesecake Bites with whipped cream and white chocolate shavings. These decadent beauties are super elegant and impressive, yet crazy easy to make! 

Red Velvet Cheesecake Bites

eggs

butter (melted)

sugar

vanilla

cocoa powder

salt

red food coloring

vinegar

flour

cream cheese (softened)

whipping cream and white chocolate shavings for topping (optional)

Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.

In a small bowl whisk eggs and set aside. In a large bowl combine melted butter, sugar, vanilla, cocoa, powder, salt, red food coloring, and vinegar and mix well. Mix in whisked eggs. Stir in flour until just incorporated. Spoon into prepared cupcake liners being sure to reserve about 3 tablespoons of the batter for later.

In a medium bowl cream together cream cheese and sugar. Beat in egg yolk and vanilla on high speed for 2-3 minutes until mixture is smooth. Spoon cheesecake filling into the cupcake liners on top of the brownie batter.

Drop about 1/2-1 teaspoon of brownie batter on top of the cheesecake layer and use a toothpick to gently create a swirl.

Bake for 14-16 minutes until cheesecake is almost set (it should still wiggle a bit when the pan is jostled and the edges and top should not be browned) then allow to cool in the muffin tin for 15-20 minutes before transferring to fridge or freezer to chill. Once chilled, store in airtight container in the fridge up to 3 days before serving cold topped with whipped cream and chocolate shavings if desired.

These simple no bake Cheesecake Balls are rich and creamy with all the flavor of cheesecake but in a bite sized treat. Only 4 ingredients needed and then the coating of your choice! Coat them in sprinkles, chocolate and much more. Great for parties and everything in between!

No Bake Cheesecake Balls

cream cheese (softened to room temperature)

tsp vanilla extract

graham cracker crumbs*(see note below)

sprinkles

graham cracker crumbs

chocolate

In a medium bowl, use an electric mixer to beat the cream cheese, vanilla and sugar until smooth and creamy. Stir in the graham cracker crumbs. Freeze for about 30 minutes to allow the mixture to set for easy rolling.

When the mixture has firmed up, grease your hands very lightly with spray oil. Roll the mixture into bite sized balls. You may need to grease your hands a couple times as the mixture can get sticky.

When balls are formed, roll in sprinkles and gently press into the balls to help them stick, more graham cracker crumbs or melt about 12 oz. melting chocolate with a teaspoon of canola oil and coat each ball. You can top these with sprinkles as well.

Allow the cheesecake balls to chill for at least 4 hours to help them set and firm up more. They are totally edible right away, but the texture will be more firm if allowed to set. Chill the bites in a sealed container for about 5 days or freeze for up to 3 months.

A rich creamy cheesecake filling is nestled on an easy cookie crust and swirled with our favorite preserves. 

Easy Cheesecake Bites

Downton Abbey Viennese Cookies

honey

lemon juice

vanilla extract

Downton Abbey Orange Marmalade

Downton Abbey Blackcurrant Jam

Downton Abbey Lemon Curd

Preheat oven to 350°F. Line a muffin pan with 12 foil liners.

Crush cookies and melted butter in a food processor until you have fine crumbs. Divide over liners and press firmly to form a crust.

Beat cream cheese In a medium bowl until fluffy. Add honey, lemon, eggs and extract. Beat on medium speed until light and fluffy.

Divide cream cheese over each cookie crust. Add one teaspoon of Downton Abbey Orange Marmalade to top of 4 of the cheese cakes. Repeat with blackcurrant jam and lemon curd.

Using a toothpick, slightly swirl the jam/marmalade/lemon curd.

Bake 20-22 minutes or until set. Remove from oven, cool completely and refrigerate at least 2 hours before serving.

https://content.jwplatform.com/videos/esiUxRzZ.mp4

Cheesecake Bites are a delicious bite-sized dessert that everyone loves. A rich creamy cheesecake filling is nestled on an easy cookie crust and swirled with our favorite preserves.

These indulgent and delicious pecan pie cheesecake bars are about to be your new favorite dessert. A delicious creamy cheesecake is spread over a pecan almond crust and finished with a pecan pie topping. A decadent gluten-free dessert!

Pecan Pie Cheesecake Bars

almond flour

pecans

Tbsp unsalted butter (melted)

coconut sugar (or packed light brown sugar)

oz cream cheese

sugar (or alternative sugar)

arrowroot starch (or cornstarch)

sour cream

unsalted butter

heavy cream

pecans ((1 cup chopped & 1 cup whole))

Arrange a rack in the lower-middle position of the oven and preheat the oven to 350 F. Line a baking dish with parchment paper as shown in the picture. The parchment will help you easily remove the cheesecake bars when ready to serve.

Mix almond flour, ground pecans and coconut sugar in a medium bowl. Stir in melted butter until everything is evenly moistened. Transfer the crumbs mixture into the prepared baking dish and use the bottom of a measuring cup to press it evenly into the bottom (not up the sides).

Place the crust in the preheated oven and bake until the crust is just starting to brown around the edges, around 8 to 10 minutes. When done, let the crust cool down about 15 minutes before you pour the filling. While the crust is cooling prepare the filling.

Crust

Place softened cream cheese in a large mixing bowl &amp; beat with mixer until creamy, about 1 minute. Add 1 cup granulated sugar, 1 tablespoon arrowroot starch and ¼ tsp salt to the cream cheese. Mix on medium- low speed until the mixture is creamy like thick frosting and smooth, about 5 minutes. Scape down the sides of the bowl with a spatula.

Add ½ cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beaters and the sides of the bowl again.

Beat in 3 eggs and 1 egg yolk one at a time with the mixer on medium-low speed. Wait until each egg is almost completely mixed into the batter before adding the next one. Stir the whole batter a few times by hand, scraping down the sides and the bottom of the bowl. The finished batter should be thick (but pourable), creamy, and silky.

Pour batter over the cooled crust in the baking dish. Place the baking dish in a roasting pan or other deep baking dish large enough to hold it. Bring about 8 cups of water to a boil and pour the hot water into the roasting pan so it goes about halfway up the sides of the baking dish, being careful not to splash any water on the cheesecake. Carefully place the roasting pan in the lower-middle position of the oven. Bake the cheesecake for 45 -50 minutes. The cheesecake bars are done when the outer 2-3 inches look slightly puffed and set but the inner circle still jiggles when you gently shake the pan. It’s okay to have some spots of golden color but if you see any cracks starting to form, move on to the next step.

Turn off the oven, crack the door open or prop it with a wooden spoon, and leave the cheesecake in the oven. Let the cheesecake cool slowly for 1 hour.

Remove the cheesecake from the oven and from the water bath, and transfer to a cooling rack and let it cool for about 1 ½ hours. After that, chill in the refrigerator for at least 4 hours or up to 3 days. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture.

Filing

Place 6 tablespoons butter, 3/4 cup coconut sugar, ½ teaspoon salt in a large saucepan over medium heat. Cook, whisking constantly until the butter is completely melted and the mixture is smooth and bubbling, about 6 minutes. Whisk in ½ cup cream until completely combined and bubbling again.

Remove from heat and stir in the chopped and whole pecans and ½ tsp vanilla extract. Set aside to cool to room temperature, about 30 – 40 minutes.

Spoon the pecan pie topping over the chilled cheesecake. You can carefully remove the sheet cheesecake before slicing by carefully lifting the parchment paper from the baking dish and holding the cheesecake underneath using a large fish spatula. Slice the cheesecake into bars and serve on a large platter or plate. (You can also serve the pecan pie cheesecake bars right from the baking dish after you slice them.)

Pecan Pie Cheesecake Topping

Chocolate Cheesecake Bites are easy cheesecake recipe for delicious bite sized treat, perfect for true chocolate lovers. These cheesecake bites are super simple to make, and they will be a hit at every party. They are extremely addictive, too!

Chocolate Cheesecake Bites

Oreo cookies

unsalted butter-melted

cream cheese-softened

sour cream-room temperature

dark or semisweet chocolate –finely chopped

whipped cream

chocolate-melted

Place the rack in a lower third position and preheat the oven to 325 F.

Grease 9&#215;9 inches square pan with baking spray and line with parchment paper leaving large overhand the side so you could easily lift the cheesecake from the pan later.

Place whole Oreo cookies with the filing I a food processor and pulse into fine crumbs.

Add melted butter and whisk with a fork until evenly moistened.

Press the mixture firmly into the bottom of prepared pan and place in the fridge while making the filling.

To make the Oreo Crust:

Melt chopped chocolate in a double broiler or the microwave (place chopped chocolate in a heat-proof bowl and melt in 20 seconds increments, stirring after each increment. Stir until smooth and silky, and then set aside.

In a mixing bowl combine softened cream cheese, vanilla extract, sugar and sour cream. Beat until smooth.

While running your mixer on low speed, add eggs and mix just for a few seconds to combine. Using the rubber spatula scrape down the bottom of the bowl and stir.

Add melted chocolate and mix again on low speed. Do not mix too much after adding the eggs to avoid incorporating to muck air in the mixture or the cheesecake will rise too much, then crack and deflate too much after cooling.

Spread the mixture over the Oreo crust. Tap the pan on the counter a few times to eliminate any air bubbles. Smooth the top and bake. If the top start browning to much tent it loosely with aluminium foil. Bake for about 45-55 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door open, leaving cheesecake in the oven for an hour. Then remove from the oven and cool to a room temperature, then place in the fridge for a few hours, or preferably overnight.

Lift the cheesecake from the pan using paper overhang and place on a cutting board. Using a sharp knife cut in about 1&#215;1 inch bites. If you want a clean cut, wipe the knife with paper towel after each cut. Store in an airtight container in the fridge, up to 1 week, or freeze for longer storage.

Decorate with whipped cream and drizzle with melted chocolate if desired.

To make the Cheesecake Batter:

3 Ingredient Keto Fat Bombs are quick and easy sweet snackfor an afternoon pick-me up or great for a grab-and-go breakfast or pre/post workout portable energy package.

3 Ingredient Keto Fat Bombs

package cream cheese (softened)

stevia

Melted 70% dark chocolate (optional garnish)

Use a stand or hand mixer to whip together the cream cheese, sunbutter and stevia in a medium sized mixing bowl until smooth and fluffy, about 5 minutes.

Use a spatula to scrape down the side of the bowls and remix as needed.

Scrape the mixture into a medium sized, airtight container and freeze for 1-2 hours or refrigerate for 2-3 hours or overnight.

Once the mixture is chilled completely, use a 1 ½ Tablespoon cookie scoop to scoop out some of the mixture and gently roll it into a ball. Some of it may stick to your hand, that is normal.

Drizzle melted chocolate over the top of each keto fat bomb, optional, and then set it on a baking sheet lined with parchment paper.

Repeat with the remaining mixture and then place the baking sheet in the refrigerator or freezer for an additional 30-60 minutes.

Serve chilled but not frozen.

These No Bake Cheesecake Bites are a tasty combo of Funfetti cake mix and cream cheese that’s coated in white chocolate and topped with colorful sprinkles.

No Bake Cheesecake Bites

box funfetti cake mix

white almond bark ((optional coating))

Colorful sprinkles ((optional topping))

Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat safe bowl. Microwave the cake mix in 2 - 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.

Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 - 2 ½ minutes until completely smooth.

Sprinkle the dry cake mix over the top of the cream cheese. Continue to mix just until the dry cake mix is well incorporated.

Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.

Line a baking sheet with parchment paper. Set it aside.

Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.

Using a heat safe medium size mixing bowl, heat the almond bark in the microwave in 30 second intervals until the almond bark is completely melted and smooth.

Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on the fork and gently tap any excess coating off. You can also use the spoon to pour the almond bark over any bare spots on the cheesecake bites.

Return the coated cheesecake bites on the prepared baking sheet, and sprinkle ½ to 1 teaspoon of the colorful sprinkles on top.

Once all the cheesecake bites are completely coated and sprinkled, return them to the refrigerator until ready to serve.

Grinch Truffles are the easiest way to prepare a perfectly portioned sweet treat using only Oreo cookies and cream cheese. Creamy, smooth, and coated in Grinch-green candy, they&#039;re the best bite of Oreo balls that you don&#039;t have to bake.

Grinch Christmas Truffles

Regular Oreos

whipped cream cheese spread

vanilla almond bark

Green gel food coloring

red heart sprinkles

Place the oreos in a food processor or blender and crush completely into crumbs, about 2-3 minutes.

Pour the crumbs into a large mixing bowl and stir in the cream cheese spread until a thick mixture forms. You may want to use your clean hands to make this easier.

Scoop the mixture into balls using a 1 ½ Tablespoons cookie scoop and roll them smooth.

Place them on a baking sheet lined with parchment paper.

Place the balls in the refrigerator for 30 minutes to an hour or until firm.

Once you are ready to decorate your Grinch Truffles, place the vanilla almond bark in a medium sized, microwave bowl.

Microwave for 1 minute and then stir well.

Continue to microwave in 15-30 second increments until the almond bark is completely melted. This should take about 2 minutes total. Be sure to stir in between each heating so that the bark doesn’t seize up.

Add in your desired amount of green gel food coloring and stir until you have your desired color. Do not use liquid food coloring or the almond bark will seize.

Dip the truffle balls, one by one, in the melted almond bark until fully covered.

Allow the excess coating to drip off and then replace them on the parchment paper.

Place a heart sprinkle onto each of the truffles while the coating is still soft and then return the truffles to the refrigerator for an additional 30 minutes to an hour, or until the coating is fully hardened.

Serve cold or at room temperature.

These mini Chocolate Cheesecake Bites are the perfect size for a quick snack or an after dinner treat. The best part is that each pie bite is decorated with whipped cream, cherries, and sprinkle! It doesn&#x27;t get much better than this!

Chocolate Cheesecake Pie Bites Recipe

pie crusts

package cream cheese, softened

almond extract

chocolate chips

maraschino cherries

chocolate sprinkles

Preheat the oven to 350 degrees. Spray 2...

Preheat the oven to 350 degrees. Spray 2 - 12 count mini muffin tins with nonstick spray.

Unroll the 2 pie crusts from the box...

Unroll the 2 pie crusts from the box according to the package directions. Use a 2 1/2 inch round cookie cutter to cut 12 circles from each crust.

Press each circle into the mini muffin tins....

Press each circle into the mini muffin tins. Refrigerate the pie crusts while you make the cheesecake batter.

Beat the cream cheese and sugar until creamy....

Beat the cream cheese and sugar until creamy. Add the extract and flour and beat again.

Place the chocolate chips in a microwave safe...

Place the chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds and stir again, if needed. Pour into the cheesecake mixture and beat.

Add the egg and beat just until mixed...

Add the egg and beat just until mixed in.

Spoon the cheesecake mixture evenly into the 24...

Spoon the cheesecake mixture evenly into the 24 mini pie crusts. Bake 14-15 minutes.

Remove and place the pans on a wire...

Remove and place the pans on a wire rack. Let cool for 15-20 minutes in the pan before gently removing the mini cheesecakes. Let cool for another 30-40 minutes, then refrigerate until chilled.

Use a piping bag and icing tip 1M...

Use a piping bag and icing tip 1M to swirl Cool Whip on top of each cheesecake bite. Top with a cherry and sprinkles. Store in a tightly sealed container in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/g3vvqnmrchdgchamdy2t.mp4

These little Chocolate Cheesecake Pie Bites are a delicious treat to end any meal with. Mini cheesecake pies with a cherry will get smiles around the dinner table.

Chocolate Cheesecake Pie Bites

No bake Pumpkin Spice Cheesecake Bites are packed with fall flavor in every small-sized treat. Creamy, rich, and coated in candy, they&#039;re the best bite of cake that you don&#039;t have to cook.

Pumpkin Spice Cheesecake Bites

Spice Cake Mix ((Duncan Hines brand))

full fat cream cheese (softened to room temperature)

pumpkin puree ((Libby’s brand))

white chocolate almond bark ((vanilla flavored))

pumpkin pie spice ((for garnish))

It is important to heat treat the dry cake mix before adding it to the cream cheese mixture. To do this, add the dry spice cake mix to a medium heat safe bowl. Microwave the dry spice cake mix in 2 (30 second) intervals, stirring after each heating interval. Allow the dry spice cake mix to cool completely before adding it to the cream cheese mixture.

In a second, medium sized, mixing bowl add the softened cream cheese and pumpkin puree. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until smooth and completely combined.

Add the cooled dry spice cake mix to the cream cheese mixture and mix again, on medium-high speed, until all the ingredients are fully combined. The mixture will be thick.

Cover the bowl with plastic wrap and refrigerate for 2 hours.

Line two large baking sheets with parchment paper and set aside. One will be used to place the scooped and rolled pumpkin spice cheesecake bites and the other for the white chocolate coated pumpkin spice cheesecake bites.

Using a 1 tablespoon cookie scoop, scoop out a level amount of pumpkin spice cheesecake mixture and quickly roll it in the palm of your hand to form a smooth ball. Place the ball onto one of the prepared baking sheets. Repeat until all the pumpkin spice cheesecake bites are formed.

In a small, microwave safe bowl, add the white chocolate almond bark. Microwave on high in 30 second intervals, being sure to stir between each interval, until the discs are fully melted and the coating is smooth. *Alternately, follow the melting instructions on the package of your brand’s white chocolate almond bark.

Remove the sheet of pumpkin spice cheesecake bites from the refrigerator and using a fork, dip one cheesecake ball into the melted white chocolate almond bark. Gently roll it around to evenly coat the entire cheesecake bite. Lift it out of the melted white chocolate almond bark and allow as much of the white chocolate to drip back into the bowl. You can gently tap the fork on the side of the bowl to create a smooth coating on the ball.

Place the coated pumpkin spice cheesecake bite onto the second prepared baking sheet. You can use a toothpick to gently push the coated bite onto the baking sheet. Repeat until all the pumpkin spice cheesecake bites are coated.

While the coating is still “wet”, sprinkle a pinch of pumpkin pie spice onto the top of each one to garnish.

Allow the pumpkin spice cheesecake bites to harden on the baking sheet before removing and placing onto a serving plate.

did you change the recipe?  the one I originally printed off had 4 ounces of cream cheese and 1/3 cup pumpkin - it also said to let the rolled balls sit on the baking sheet for a bit so as not to dip them in the candy melt if they were too cold as that can make the coating crack - which did happen to me - these were a big hit during the holidays, everyone loved them, I made them several times

These were not good. The consistency was very dense and chewy, and the flavors of the balls, white chocolate, and pie spice did not blend together well.

Used exact measurements, filling is gloops, sticky, tacky, and just not good.

There’s NO measurements listed! Like how much pumpkin to us, how much chocolate, cream cheese. 
If you have a recipe, you MUST list measurements. 
I wanted to make these today, now, I’ll have to find another recipe. Very unprofessional not to add measurements. 😡

It tastes great! The inside was very mushy  which is okay it just feels like it needs to be cooked

Was so excited to try these! I loved the dough, but I think with the outer shell, it was just too sweet.

These little bites are absolutely delicious. The combination of flavors is perfect - the sweetness of the carrot cake is balanced out by the creaminess of the cheesecake, and all of it is topped off with a delicious glaze.

Top 12 cheesecake bites recipes from across the web

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Red Velvet Cheesecake Bites

No Bake Cheesecake Balls

Easy Cheesecake Bites

Pecan Pie Cheesecake Bars

Chocolate Cheesecake Bites

3 Ingredient Keto Fat Bombs

No Bake Cheesecake Bites

Grinch Christmas Truffles

Chocolate Cheesecake Pie Bites Reci...

Pumpkin Spice Cheesecake Bites

Carrot Cake Cheesecake Bites

Mini Cheesecakes

Top 12 cheesecake bites recipes from across the web

The most viewed cheesecake bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Velvet Cheesecake Bites

No Bake Cheesecake Balls

Easy Cheesecake Bites

Pecan Pie Cheesecake Bars

Chocolate Cheesecake Bites

3 Ingredient Keto Fat Bombs

No Bake Cheesecake Bites

Grinch Christmas Truffles

Chocolate Cheesecake Pie Bites Reci...

Pumpkin Spice Cheesecake Bites

Carrot Cake Cheesecake Bites

Mini Cheesecakes

The most viewed cheesecake bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine