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A round wood charger with fresh sliced strawberries, raspberries, and a stack of six cheesecake sandwiches. Two small scalloped bowls of chocolate and caramel sauce sit next to them.

Cheesecake Sandwiches

Tiffany
Mini cheesecake sandwiches with buttery graham cracker crusts and a creamy baked cheesecake center. Perfect for dipping in strawberry, raspberry, caramel, or chocolate sauce.
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Prep Time 20 minutes
Cook Time 12 minutes
Refrigeration Time 2 hours
Total Time 2 hours 32 minutes
Course Desserts
Cuisine American
Servings 12 Sandwiches
Calories 184 kcal

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.

Nutrition

Calories: 184kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 54mgSodium: 144mgPotassium: 48mgFiber: 0.4gSugar: 15gVitamin A: 333IUVitamin C: 0.03mgCalcium: 29mgIron: 1mg