Toffee Vanilla Cheesecake Bites
Toffee Vanilla Cheesecake Bites
Ingredients
For the Toffee Cookie Crust
- 1 1/2 cups shortbread cookies, crushed
- 1/4 cup butter, melted
- 1/4 cup toffee bits
For the Vanilla Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Toffee Drizzle
- 1/4 cup caramel sauce
- 2 tablespoons toffee bits
Instructions
- 1
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325
- 2
For the crust, combine crushed shortbread cookies, melted butter, and 1/4 cup toffee bits in a medium bowl. Mix until well combined.
⏱️ 5 min
- 3
Press about 1 1/2 tablespoons of the crust mixture evenly into the bottom of each prepared muffin cup.
⏱️ 5 min
- 4
Bake the crusts for 8 minutes. Remove from oven and let cool slightly while preparing the filling.
⏱️ 8 min•🌡️ 325
- 5
For the filling, in a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 6
Beat in the sour cream until just combined. Add the egg and vanilla extract, beating on low speed until just incorporated. Be careful not to overmix.
⏱️ 2 min
- 7
Divide the cheesecake filling evenly among the muffin cups, pouring it over the cooled crusts.
⏱️ 3 min
- 8
Bake for 12-15 minutes, or until the edges are set but the centers still jiggle slightly. Do not overbake.
⏱️ 15 min•🌡️ 325
- 9
Remove the muffin tin from the oven and let the cheesecake bites cool completely in the tin on a wire rack.
⏱️ 60 min
- 10
Once cooled, transfer the cheesecake bites to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow them to fully set.
⏱️ 180 min
- 11
Before serving, drizzle each cheesecake bite with caramel sauce and sprinkle with the remaining 2 tablespoons of toffee bits.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Toffee Vanilla Cheesecake Bites
Ingredients
For the Toffee Cookie Crust
- 1 1/2 cups shortbread cookies, crushed
- 1/4 cup butter, melted
- 1/4 cup toffee bits
For the Vanilla Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Toffee Drizzle
- 1/4 cup caramel sauce
- 2 tablespoons toffee bits
Instructions
- 1
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325 - 2
For the crust, combine crushed shortbread cookies, melted butter, and 1/4 cup toffee bits in a medium bowl. Mix until well combined.
⏱️ 5 min - 3
Press about 1 1/2 tablespoons of the crust mixture evenly into the bottom of each prepared muffin cup.
⏱️ 5 min - 4
Bake the crusts for 8 minutes. Remove from oven and let cool slightly while preparing the filling.
⏱️ 8 min•🌡️ 325 - 5
For the filling, in a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 6
Beat in the sour cream until just combined. Add the egg and vanilla extract, beating on low speed until just incorporated. Be careful not to overmix.
⏱️ 2 min - 7
Divide the cheesecake filling evenly among the muffin cups, pouring it over the cooled crusts.
⏱️ 3 min - 8
Bake for 12-15 minutes, or until the edges are set but the centers still jiggle slightly. Do not overbake.
⏱️ 15 min•🌡️ 325 - 9
Remove the muffin tin from the oven and let the cheesecake bites cool completely in the tin on a wire rack.
⏱️ 60 min - 10
Once cooled, transfer the cheesecake bites to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow them to fully set.
⏱️ 180 min - 11
Before serving, drizzle each cheesecake bite with caramel sauce and sprinkle with the remaining 2 tablespoons of toffee bits.
⏱️ 4 min