Description

These Cheesecake Sandwiches are delightful bite-sized treats featuring a buttery graham cracker crust, creamy cheesecake filling, and a crunchy crumb topping. Perfect for parties or a sweet snack, they are baked in a silicone mold to create perfectly portioned sandwiches that pair beautifully with your favorite syrups.

Ingredients

Scale

Crust Ingredients

9 Graham Cracker Sheets (a whole sleeve of Nabisco’s graham crackers)
6 tablespoons Granulated White Sugar
3 ½ tablespoons Light Brown Sugar
5 tablespoons Butter, melted

Cheesecake Filling

4 ounces Cream Cheese, room temperature
3 tablespoons Sour Cream
3 tablespoons Granulated White Sugar
1 teaspoon Pure Vanilla Extract
1 Large Egg
1 Egg Yolk

Instructions

Preheat the Oven: Preheat your oven to 350°F. Place a silicone baking mold with 12 small cylinder molds (each 2″ wide and about 0.9″ deep) on a small baking sheet to prepare for baking.
Make the Graham Cracker Crust: In a food processor, combine graham crackers with both sugars and pulse until fine crumbs form. Add the melted butter and pulse to combine. If the mixture isn’t sticking together, add an additional tablespoon of melted butter. Alternatively, you can crush the graham crackers in a resealable bag using a mallet.
Form Bottom Crust: Press 1 tablespoon of the graham cracker crumb mixture firmly into the bottom of each mold in the silicone baking pan to form the base crust.
Prepare Cheesecake Filling: In a medium bowl, beat together cream cheese, sour cream, egg, egg yolk, sugar, and vanilla extract until the mixture is smooth and creamy.
Assemble Filling: Spoon about 1 ½ tablespoons of the cream cheese mixture on top of each crust in the molds.
Add Top Crust: Sprinkle the remaining graham cracker crumbs over the cheesecake filling, gently pressing down to create an even top crust that reaches the top of each mold.
Bake: Bake in the preheated oven for 10-12 minutes, or until the centers feel set when gently pressed and the crusts are lightly browned.
Cool and Chill: Allow the cheesecake sandwiches to cool to room temperature, then refrigerate them in the molds for at least 2 hours to set.
Serve: To serve, invert each mold and gently pop out the cheesecake sandwiches. Drizzle with your favorite syrup such as strawberry, caramel, raspberry, or chocolate for an extra burst of flavor.

Notes

Use room temperature cream cheese for a smoother filling without lumps.
Be gentle when pressing the top crust to avoid compacting the cheesecake filling.
Refrigerating for at least 2 hours is important to allow the filling to firm up properly.
These can be stored in the refrigerator for up to 3 days in an airtight container.
Feel free to experiment with different toppings or syrups to customize your sandwiches.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cheesecake sandwiches, graham cracker crust, bite-sized cheesecake, easy dessert, party snacks, creamy cheesecake