Mini cheesecake sandwiches with buttery graham cracker crusts and a creamy baked cheesecake center. Perfect for dipping in strawberry, raspberry, caramel, or chocolate sauce.
A couple of months ago, my brother requested cheesecake sandwiches that he saw a photo of on Reddit. The photo is from a bakery in Pennsylvania that makes a larger version.
My brother loved the idea of a more graham cracker crust than cheesecake ratio. His favorite part of cheesecake is the sweet crust.
I set out to make them, and I made them in larger silicone molds that were the size of an M&M ice cream sandwich. We found them to be quite rich and sweet, though, and ended up cutting each one in half.
I remade them in a smaller version and used the molds typically used to make chocolate-covered Oreos. (You can see what they look like below.)
Ingredients
- Graham Cracker Sheets
- Granulated White Sugar
- Light Brown Sugar
- Butter
- Cream Cheese
- Sour Cream
- Granulated White Sugar
- Pure Vanilla Extract
- Large Egg
- Egg Yolk
How to Make Mini Cheesecake Sandwiches
- Preheat the oven to 350℉. Place a silicone baking mold with 12 small cylinder molds that are 2″ wide by approximately 0.9″ deep on a small baking sheet. This is the same mold used for chocolate-covered Oreos, if you are familiar with them.
- Using a food processor, add graham crackers with both sugars. Pulse until the graham crackers are fine crumbs. Add melted butter and combine. If the graham cracker crumbs are not sticking together, add another tablespoon of melted butter.
- Alternatively, a plastic resealable bag and a mallet can be used to make graham cracker crumbs.
- Press 1 tablespoon of the graham cracker crumbs firmly into the bottom of each circle of the silicone baking pan.
- In a medium bowl, beat cream cheese, sour cream, egg, egg yolk, sugar, and vanilla until smooth.
- Add approximately 1 ½ tablespoons of cream cheese mixture to the top of each crust in the molds.
- Add the remaining graham cracker crumbs over the cheesecake filling, gently pressing them down to create the top crust. Be sure to fill it to the top and lightly press it to make it even.
- Bake for 10-12 minutes, or until the center feels set when lightly pressing on the top and the crusts are lightly browned.
- Let cool to room temperature, then refrigerate for at least 2 hours in the molds.
- Before serving, invert each silicone mold and pop the cheesecake sandwiches out. Serve with strawberry, caramel, raspberry, or chocolate syrup.
Tips For Making Perfect Cheesecake Sandwiches
Use a sturdy crust
Pack your graham cracker crusts tightly so it doesn't crumble when sandwiched.
Bake in molds or muffin tins
A silicone mold or silicone muffin tin works best so that they can be removed easily.
For clean removal, chill completely before popping them out.
Chill completely before assembling
Cheesecake needs at least 2-4 hours (or overnight) in the fridge to set. This prevents the crusts from sliding and keeps the filling creamy but stable.
Match sizes
Make sure the top and bottom crusts are about the same thickness and size, so the sandwiches stack neatly.
Keep them cold until serving
Mini cheesecake sandwiches soften quickly at room temperature. Store them in the fridge until you’re ready to serve.
Recommended Recipes
- Cherry Cheesecake Bites
- Cherry Cheesecake Cookie Cups
- Christmas Cheesecake
- Christmas Cheesecake Bites
- Mini Oreo Cheesecakes
- New York-Style Cheesecake
- Pumpkin Cheesecake Bars
- Pumpkin Cheesecake Drop Cookies
- Pumpkin Cheesecake Muffins
- Salted Caramel Cheesecake with Oreo Cookie Crust
Cheesecake Sandwiches
Equipment
Ingredients
Graham Cracker Crust
- 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 to 350℉. Place a silicone baking mold with 12 small cylinder molds that are 2" wide by approximately 0.9" deep on a small baking sheet. This is the same mold that is used for chocolate-covered Oreos, if you are familiar with that.
- Using a food processor, add graham crackers with both sugars. Pulse until the graham crackers are fine crumbs. Add melted butter and combine. If the graham cracker crumbs are not sticking together, add another tablespoon of melted butter.Alternatively, a plastic resealable bag and a mallet can be used to make graham cracker crumbs.
- Press 1 tablespoon of the graham cracker crumbs firmly into the bottom of each circle of the silicone baking pan.
- In a medium bowl, beat cream cheese, sour cream, egg, egg yolk, sugar, and vanilla until smooth.
- Add approximately 1 ½ tablespoons of cream cheese mixture to the top of each crust in the molds.
- Add the remaining graham cracker crumbs over the cheesecake filling, gently pressing them down to create the top crust. Be sure to fill it to the top and lightly press it to make it even.
- Bake for 10-12 minutes, or until the center feels set when lightly pressing on the top and the crusts are lightly browned.
- Let cool to room temperature, then refrigerate for at least 2 hours in the molds.
- Before serving, invert each silicone mold and pop the cheesecake sandwiches out. Serve with strawberry, caramel, raspberry, or chocolate syrup.
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