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Snickerdoodle Cheesecake Bites

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3.96 from 45 votes

This easy Snickerdoodle Cheesecake Bites recipe is exactly what dreams are made of! Made with a crumbly snickerdoodle crust and filled with a creamy, sweet, and tangy cheesecake filling rich with vanilla and cinnamon. Top these mini cheesecake bites with whipped cream and extra cinnamon! 

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two snickerdoodle cheesecakes on top of each other with whipped creamPin

EASY SNICKERDOODLE MINI CHEESECAKE BITES

Incredibly simple to make and filled with classic snickerdoodle flavors of cinnamon, sugar, and butter, these sweet and soft mini cheesecake bites are the perfect treats for anyone who has a sweet tooth! Snickerdoodle Cheesecake is delicious and tastes even better when it is divided into small cheesecake bites. 

Make this snickerdoodle cheesecake recipe whenever you are in the baking mood and craving your favorite combination: spicy, soft, and sweet. 

Not only are these cheesecake bites great for serving as dessert after your favorite home-cooked meals, but this recipe is also great for the holidays whenever you need something a little extra sweet to serve to your loved ones or guests. If you’re in need of a dessert idea that is QUICK, easy, and full of flavor, then you will love this recipe! 

When you take one bite out of these snickerdoodle bites, you will INSTANTLY want more. If you’ve ever dreamed of cheesecake and snickerdoodle joining forces, well, here is your recipe! Out of all of the wonderful cheesecake duos out there, I would have to say this snickerdoodle cheesecake is my favorite! 

INGREDIENTS

Snickerdoodle Cookies: You will need the crumbs of about seven snickerdoodle cookies. Use your favorite homemade snickerdoodle recipe or keep this recipe easy and use storebought cookies instead. Both options are fantastic! 

Butter: Melted salted or unsalted butter is used to help form the yummy snickerdoodle cookie crust. 

Cream Cheese: You will need TWO eight-ounce packages of softened cream cheese. Be sure to pull the cream cheese out ahead of time! 

Sugar: Granulated sugar is used to give these snickerdoodle cheesecake bites a natural sweetness that makes this cheesecake the best. You will also need a little bit of sugar for the cinnamon topping! 

Eggs: Two whole eggs are used to allow this cheesecake to bake to perfection and keep it all together. I like to use either farm-fresh or store-bought organic eggs. 

Vanilla: Pure vanilla extract is needed to give this cheesecake an extra rich flavor that is enjoyable and blends perfectly together with the cream cheese. 

Cinnamon: Ground cinnamon is used to give these snickerdoodle bites their classic flavors. If you only have cinnamon sticks, then you can grate those with a boxed grater or chop them in a food processor.

Whipped Cream: Fluffy whipped cream is optional but totally worth it! Finish this recipe off with whipped cream right before serving. 

step-by-step images of snickerdoodle cheesescake bites in panPin

HOW TO MAKE FRESH SNICKERDOODLE CHEESECAKE BITES WITH A SNICKERDOODLE CRUST

STEP ONE: First, preheat the oven to 350 degrees Fahrenheit. In a food processor, combine the snickerdoodle cookies and melted butter. Process the cookies for a few minutes until the mixture turns into a crumb-like consistency and sticks together. 

STEP TWO: Next, line a regular cupcake baking pan with paper liners and evenly divide the snickerdoodle crumb mixture among 16 cups. You can use a measuring cup or spoon to divide the mixture. 

With a spice jar, firmly press onto the snickerdoodle mixture to form a crust. Set the pan aside. 

close view of cheesecake bite with whipped creamPin

STEP THREE: In a large mixing bowl, beat together the cream cheese, sugar, eggs, vanilla, and cinnamon with an electric mixer until smooth. With a tablespoon, evenly spoon the snickerdoodle cheesecake mixture on top of the crusts. 

STEP FOUR: In a small bowl, mix together the cinnamon and sugar. Sprinkle the cinnamon mixture onto each cheesecake bite and bake for 15 minutes or until the centers are set. Remove the cheesecakes from the oven and cool immediately. 

Store the cheesecakes in the refrigerator until ready to serve. Remove the cupcake liners from the cheesecake bites and enjoy with freshly made or storebought whipped cream!

MINI CHEESECAKE BITE VARIATIONS

  • For vegan snickerdoodle cheesecake, use your dairy-free cream cheese, butter, and substitute the eggs with cornstarch and vinegar or lemon juice. 
  • Gluten-free cheesecake bites will need to have gluten-free snickerdoodles! Gluten-free snickerdoodle cookies are super easy to make or there are several options online or in grocery stores! 
  • There are so many ideas for toppings! Top these cheesecakes with freshly chopped nuts, fresh fruit, or even some caramel sauce. 
  • Use a graham cracker crust instead of snickerdoodle crust for a more traditional-style cheesecake.

one stack of snickerdoodle cheesecakes on top of each other with whipped creamPin

HOW DO YOU KEEP MINI CHEESECAKES FROM SINKING? 

To avoid the cheesecakes from sinking, make sure the cheesecakes are fully cooled to room temperature before transferring to the refrigerator. The cheesecakes need to gradually cool. 

HOW DO YOU KNOW WHEN MINI SNICKERDOODLE CHEESECAKES ARE DONE? 

Once the mini cheesecakes are done, you will notice that the tops are very creamy and slightly jiggly. Remove the cheesecake from the oven when the cheesecakes are firm but have a slight jiggle to them when moved. 

WHY DO MINI CHEESECAKES CRACK? 

If the cheesecake mixture is over mixed, then it can cause the batter to have too many air bubbles which will result in the cheesecakes cracking. Be sure not to overmix the cheesecake batter! 

one plate of snickerdoodle cheesecakes with cinnamon and sugarPin

TIPS

  • If serving these mini cheesecake bites for the holidays, then prepare them the night before to save time in the kitchen when ready to serve. 
  • Be sure to use a fully preheated oven in order for the snickerdoodle cheesecake to be properly set. 
  • Turn these cheesecake bites into the tinier cheesecake bites by using a smaller muffin pan. 
  • If you do not have a food processor, crush the snickerdoodles by sealing them in an airtight bag and smashing them with a rolling pin or another hard object. 

HOW TO STORE LEFTOVER SNICKERDOODLE CHEESECAKE BITES

Once the cheesecakes are ready to be stored as leftovers, transfer them to an airtight container or wrap them and place them in the refrigerator for up to five days. 

Freeze the cheesecake bites by wrapping them in parchment paper or placing them in a freezer-safe container. Store the frozen cheesecakes in the freezer for up to four months. 

Allow the cheesecakes to fully defrost in the refrigerator prior to eating.

cheesecake bite on top of snickerdoodle cookie on platePin

MORE CHEESECAKE DESSERT RECIPES YOU WILL LOVE

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stack of snickerdoodle cheesecake bites with whipped creamPin

Snickerdoodle Cheesecake Bites

This easy Snickerdoodle Cheesecake Bites recipe is exactly what dreams are made of! Made with a crumbly snickerdoodle crust and filled with a creamy, sweet, and tangy cheesecake filling rich with vanilla and cinnamon. Top these mini cheesecake bites with whipped cream and extra cinnamon! 
3.96 from 45 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy cheesecake bites, mini cheesecake bites, snickerdoodle cheesecake
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Servings: 16 cheesecake bites

Ingredients

For the snickerdoodle crust

  • 1 ½ cups snickerdoodle cookie crumbs about 7 regular sized snickerdoodle cookies
  • 2 Tablespoons butter; melted

For the cheesecake filling

  • 2 8 ounce packages cream cheese (16 ounces total) softened
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 2 whole eggs
  • ¾ cup sugar

Topping

  • 2 Tablespoons sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F. In a food processor, combine the snickerdoodle cookies and melted butter. Process for a few minutes until the mixture turns into a crumb-like consistency.
  • Line a REGULAR cupcake baking pan with paper liners and evenly divide the snickerdoodle crumb mixture among 16 cups. With a spice jar, firmly press onto the snickerdoodle mixture to form a crust. Set aside.
  • In a large mixing bowl beat together the cream cheese, sugar, eggs, vanilla and cinnamon with an electric mixer until smooth. With a tablespoon, spoon the mixture evenly on top of the crusts.
  • In a small bowl mix together the cinnamon and sugar. Sprinkle onto each cheesecake and bake for 15 minutes or until the centers are set. Let cool completely, store in the refrigerator until ready to serve. Remove cupcake liners and enjoy with whipped cream (optional)!
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Notes

STORAGE
  • Once the cheesecakes are ready to be stored as leftovers, transfer them to an airtight container or wrap them and place them in the refrigerator for up to five days.
  • Freeze the cheesecake bites by wrapping them in parchment paper or placing them in a freezer-safe container. Store the frozen cheesecakes in the freezer for up to four months.
  • Allow the cheesecakes to fully defrost in the refrigerator prior to eating.
TIPS
  • If serving these mini cheesecake bites for the holidays, then prepare them the night before to save time in the kitchen when ready to serve. 
  • Be sure to use a fully preheated oven in order for the snickerdoodle cheesecake to be properly set. 
  • Turn these cheesecake bites into the tinier cheesecake bites by using a smaller muffin pan. 
  • If you do not have a food processor, crush the snickerdoodles by sealing them in an airtight bag and smashing them with a rolling pin or another hard object. 

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Recipe Rating




20 Comments

  1. 5 stars
    What perfect little bites! I was sad because my favourite bite sized cheesecake base (Nilla wafers) are now obsolete. But now, I can use snickerdoodle crumbs instead of Nilla wafers!

  2. 5 stars
    I love making small cheesecake bites and always enjoy coming up with new fun flavors. These snickerdoodle ones definitely didn’t disappoint! So good!

  3. 5 stars
    This is a very easy and delicious dessert. They look so cute and they are perfectly sized. I loved the snickerdoodle crust, it made them unique and different from other recipes I had tried. Highly recommended.

    1. 5 stars
      Hi Mary, you may have lumpy cheesecake batter if your cream cheese is not softened and at room temperature when you mix it. I hope your cheesecake bites came out ok. Thanks for trying my recipe and please let me know if you havea any questions.