Cheesecake Sandwiches Recipe
Introduction
Cheesecake sandwiches are a delightful twist on the classic dessert, combining creamy cheesecake filling with a crunchy graham cracker crust on both sides. These bite-sized treats are perfect for parties or a sweet snack anytime.
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)
- 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
- Step 1: 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.
- Step 2: Using a food processor, add graham crackers with both sugars. Pulse until the graham crackers become fine crumbs. Add melted butter and combine. If the crumbs aren’t sticking, add another tablespoon of melted butter. Alternatively, crush the graham crackers in a resealable bag with a mallet.
- Step 3: Press 1 tablespoon of the graham cracker crumbs firmly into the bottom of each mold circle.
- Step 4: In a medium bowl, beat cream cheese, sour cream, egg, egg yolk, sugar, and vanilla extract until smooth.
- Step 5: Add about 1 ½ tablespoons of the cream cheese mixture on top of each crust in the molds.
- Step 6: Sprinkle the remaining graham cracker crumbs over the cheesecake filling, gently pressing them down to create an even top crust filled to the rim.
- Step 7: Bake for 10-12 minutes, or until the centers feel set when lightly pressed and the crusts are lightly browned.
- Step 8: Let cool to room temperature, then refrigerate for at least 2 hours while still in the molds.
- Step 9: Before serving, invert each mold and carefully pop the cheesecake sandwiches out. Serve with your choice of strawberry, caramel, raspberry, or chocolate syrup.
Tips & Variations
- For a richer flavor, use full-fat cream cheese and sour cream.
- Try adding lemon zest or a teaspoon of lemon juice to the filling for a bright, fresh twist.
- If you don’t have a silicone mold, you can use small muffin tins lined with cupcake liners, though popping out the sandwiches may be trickier.
- Press the graham cracker crumbs firmly to ensure a sturdy crust and top layer that holds well.
Storage
Store the cheesecake sandwiches in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended, as these are best served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these without a silicone mold?
Yes, you can use small muffin tins with cupcake liners, but be gentle when removing the sandwiches as they may not pop out as easily as from silicone.
Can I freeze the cheesecake sandwiches?
Yes, you can freeze them in a sealed container for up to 1 month. Thaw in the refrigerator before serving for best texture.
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Cheesecake Sandwiches Recipe
- Total Time: 2 hours 27 minutes
- Yield: 12 cheesecake sandwiches 1x
Description
Delicious and easy-to-make Cheesecake Sandwiches featuring a buttery graham cracker crust and smooth cream cheese filling, baked to perfection in a silicone mold. Perfect for a delightful dessert treat with endless topping options like strawberry, caramel, raspberry, or chocolate syrup.
Ingredients
Scale
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, plus additional 1 tablespoon if needed)
Cream Cheese 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 oven: Preheat the oven to 350℉ and place a silicone baking mold with 12 small cylinder molds (2″ wide by approx. 0.9″ deep) on a small baking sheet.
- Prepare graham cracker crumbs: In a food processor, combine graham crackers with both sugars and pulse until fine crumbs form. Add melted butter and blend. If crumbs are not sticky enough to hold, add an additional tablespoon of melted butter. Alternatively, crush graham crackers using a plastic bag and mallet.
- Form crust: Press 1 tablespoon of graham cracker crumbs firmly into the bottom of each silicone mold cavity to create the sandwich base.
- Mix cream cheese filling: In a medium bowl, beat together cream cheese, sour cream, granulated sugar, vanilla extract, egg, and egg yolk until smooth and creamy.
- Add filling: Spoon approximately 1 ½ tablespoons of the cream cheese mixture on top of each graham cracker crust in the molds.
- Add top crust: Sprinkle the remaining graham cracker crumbs over the cheesecake filling, gently pressing down to cover the top and create the sandwich effect, ensuring the top is level and sealed.
- Bake: Bake for 10-12 minutes until the centers are set when lightly pressed and the crusts are lightly browned.
- Cool and chill: Let the cheesecake sandwiches cool to room temperature, then refrigerate in the molds for at least 2 hours to set properly.
- Serve: Invert each mold and pop out the cheesecake sandwiches. Serve with strawberry, caramel, raspberry, or chocolate syrup as desired.
Notes
- Be sure to use room temperature cream cheese for the smoothest mixture.
- If graham cracker crumbs don’t stick well, add a bit more melted butter.
- The silicone mold should be roughly 2 inches wide and about 0.9 inches deep; any similar mold will work.
- These cheesecake sandwiches keep well refrigerated for up to 3 days.
- For variations, try adding lemon zest to the cream cheese mixture for a citrus twist.
- Make sure to press the top crust crumbs firmly to avoid crumbling when removing from molds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake sandwiches, graham cracker crust, baked cheesecake, dessert recipe, cream cheese filling
