Snickerdoodle Cheesecake Bites
Ingredients:
For the crust:
1 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
For the cheesecake layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the cinnamon sugar coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Directions:
Preheat oven to 325°F (160°C) and lightly grease a mini muffin tin or line with mini paper liners.
In a bowl, mix flour, brown sugar, baking soda, cream of tartar, and salt. Add softened butter and vanilla and mix until a soft dough forms.
Press 1 tablespoon of dough into the bottom of each mini muffin cup to form the crust.
In another bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla.
Spoon cheesecake batter over the crust in each muffin cup, filling nearly to the top.
Bake for 18–20 minutes, or until centers are just set. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
In a small bowl, mix cinnamon and sugar. Brush each cooled bite with melted butter and roll in the cinnamon sugar mixture.
Chill in the fridge for 1 hour before serving for best texture.
Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 1 hour 40 minutes (including chilling)
Kcal: 170 kcal per bite | Servings: 24 bites
Tips:
Use a cookie scoop to press crust evenly into mini muffin tins.
Chill before coating with cinnamon sugar for a firmer texture and better hold.
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