Cheesecake Bites

I’ve been trying to wake up early and go to the gym. I’ve been trying to go to the gym AND walk Elliot. But sometimes my ipod’s battery is dead and sometimes it’s pouring rain. So, you know what? I’m going to eat a cheesecake bite. Maybe I’ll even have 2. All those gym intentions are making me hungry.

Sometimes when it’s somebody’s birthday that you think is super cool and they love cheesecake you have to make these. And sometimes you have to just eat things and not think twice.

I used that honey twirler down there to press the crumbs into a crust in the bottom of the muffin papers. For some reason it reminds me of my painting class in college. I was using a c.d. case for my paint palette. My teacher saw it and held it up for the class and said “Everyone, everyone. Buy better supplies than this.” And so there you go. I was the example of what not to do.

Cheesecake Bites
Recipe adapted from a phone conversation with my Mom


crust –

  • 18 vanilla wafers worth of crumbs

cheesecake –

  • 8 ounces cream cheese, room temperature
  • 1 1/2 t vanilla extract
  • 1 egg
  • scant 1/2 cup sugar

topping –

  • melted chocolate + cocoa powder
  • strawberry jam, melted and strained


  1. Preheat oven to 350ยบ F. Line mini muffin pan(s) with 24 mini paper liners. Crush vanilla wafers using the “put them in a big freezer bag and roll over it with a rolling pin until they are crumbs” method. Or whatever method you want. Divide crumbs a teaspoon at a time between all the paper liners. Press the crumbs to the bottom of the pan. I used my honey dipper.
  2. Make cheesecake. Using an electric mixer or some speedy whisking, mix together the cream cheese, vanilla, egg and sugar. Divide between the paper liners over the crust. Bake for 15 minutes or until center are set.
  3. Cool on a wire rack in the fridge before topping. If topping with chocolate simply melt chocolate and drizzle over the cheesecakes. Sprinkle them with cocoa powder. If topping with strawberry jam, melt the jam in the microwave for about 30 seconds. Strain through a fine mesh strainer and place a little taste on top of each bite. Promptly sample. Store in the fridge between snacking.

7 thoughts on “Cheesecake Bites”

  1. I’m assuming that’s your counter in the blog header photo, because I see it in 2 of the 3 other photos. We used to have that same countertop! And the half-round counter end! Does yours have metal trim on the facing? Awesome.

    I also wanted to commiserate on your painting class experience. As an undergrad, I took a computer science class that was killing me. I was telling this to a researcher in the department, and he responded with “Professor C considers you the benchmark in the class. If you look like you understand it, he figures he explained it well enough.” I think Professor C meant that as a compliment, but I didn’t take it that way!!

  2. It’s my kitchen table! And yes, it has metal around the edges. I love love love it. I wish it was my countertops! Maybe someday, I’ll get my countertops all matchy with my table.

    And about your professor! What’s with these people!? Sometimes they just don’t know what’s up.

  3. The blue color of the little paper cups is so pretty! It really gives an elegant touch to the bites.

    And can I tell you how much I love “recipe adapted from a phone conversation with my Mom”? That is so sweet!

  4. I finally ventured out to a cake decorating supply store and those little papers just needed a home. I want to go back and get a even more colors.

    My mom and I chitchat about recipes all the time. She’s a G.

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