Mini Snickerdoodle Cheesecake Squares
These creamy, cinnamon-sugary Mini Snickerdoodle Cheesecake Squares are a bite-sized twist on a classic dessert, perfect for gatherings and easy to make ahead.
Servings: 16 squares
Calories: 180kcal
Ingredients
Crust Ingredients
- 1 cup cinnamon graham crackers or snickerdoodle cookies, finely crushed For the crust base.
- 4 tablespoons melted butter Acts as a binder for the crust.
- 1 pinch salt To enhance flavor.
Filling Ingredients
- 8 ounces full-fat cream cheese At room temperature for easy blending.
- 1 cup granulated sugar Used for the sweetness of the filling.
- 1/2 cup Greek yogurt or sour cream Adds tang and ultra-creamy texture.
- 2 large eggs Also at room temperature.
- 1 teaspoon vanilla extract Classic cheesecake flavor.
- 1 tablespoon cinnamon For topping sprinkle.
- 1 teaspoon nutmeg Optional, for deeper flavor.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line an 8-inch square pan with parchment paper.
- In a bowl, mix the crushed cookies with melted butter and salt. Press this mixture into the bottom of the prepared pan.
Filling
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the Greek yogurt or sour cream, vanilla, and then the eggs one at a time, mixing on low until just combined.
- Pour the filling over the cooled crust and tap the pan to release any air bubbles.
- Sprinkle the top with cinnamon sugar.
Baking
- Bake for 22 to 26 minutes until the edges are set and the center has a gentle wobble.
Cooling and Serving
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours.
- Once chilled, lift out the cheesecake using the parchment paper and cut into squares.
Notes
For a pumpkin flavor variation, stir in 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice into half of the batter before pouring it over the crust. Best served chilled.