A Taste Away from Home: Cheesecake Bites

Cheesecake Bites
from Katheryn F., Arizona
(this recipe makes 24 bites)

24 vanilla wafers
3 pkgs. of 8 oz. cream cheese (room temperature)
1 cup of sugar
5 eggs
1 tsp. vanilla

Combine the above ingredients with mixer until mixed well. Place muffin liners in pans. Then, place a vanilla wafer in the bottom of a muffin tin. Fill each muffin tin 3/4 full. Bake at 325 degrees for 25 minutes. While baking prepare sour cream topping.

Topping:
1 pint sour cream
4 TB. sugar
1 tsp. vanilla

Combine topping together in a bowl with mixing spoon. Once the bites are baked for the 25 minutes, take out of oven and place sour cream topping on top of each muffin; then bake for an additional 5 minutes. Place on top of each bite 2 Comstock cherries. Refrigerate for 12 hours.

Enjoy!

“. . . Then did I eat it; and it was in my mouth as honey for sweetness” (Ezekiel 3:3).

10 thoughts on “A Taste Away from Home: Cheesecake Bites”

  1. Do sour cream and cream cheese mix well?
    —–
    I guess it works in this recipe, although the bottom part is baked first!
    Sarah
    —–

  2. This may sound crazy, but do you take them out of the pan before or after you’ve refrigerated them. I make a no bake cheesecake that would fall apart if removed before refrigeration. Thanks! Also, did the newlyweds arrive home safely?
    ——
    I would think before, but maybe you’ll have to experiment! Yes, the newlyweds arrived home Tuesday night, and it’s been great to have them home!
    Sarah
    ——

  3. I was just thinking of your family for a few weeks now and amazed at all that has gone on in such a short time. So many blessings and praises. You are still in our hearts and thank you for the encouragement and fellowship. I am glad you enjoyed the cheesecake bites. #6 is moving along nicely and we find out the gender on Monday. We are all very excited. We will continue to pray for your family. God bless.
    —–
    Mrs. F–so nice to hear from you! Congratulations on #6!! Praise the Lord!

    Love,
    Sarah
    —–

  4. YUM!! 🙂 These sound delicious! Thank you for sharing this recipe, and I look forward to making these before too long. Blessings, Patti M.

  5. They sound absolutely delicious!!!!!

    The bridesmaid dresses, did you find a pattern or did you make your own pattern? They were beautiful!

    God bless! Rebecca K.

  6. Would this be a regular size muffin tin or a mini muffin tin? Thank You!
    —–
    I made an update to the recipe–it is regular size muffin tins, but you’ll need to put muffin liners in first!
    Sarah
    —-

  7. Thanks for sharing. We try to watch our sugar intake, so I am wondering if these would be good with Splenda instead of sugar? I’ve had good luck using Splenda in cheesecake recipes before. Glad C and A made it home safely!
    —–
    I would think that Splenda would work if you’ve used it before in cheesecake type recipes. Enjoy!
    Sarah
    —–

  8. Yum! It sounds delicious Sarah! Thank you (and thank you Katheryn F.) for sharing the recipe! 😀 I can’t wait to try this. 🙂

    So glad to hear the newlyweds arrived home safe and sound. 🙂 Thank you for all the pictures you all have shared of the wedding. They are all so beautiful and touching. 🙂

    God Bless!
    Love and Hugs!
    ~Miss Rachel~

  9. The recipe sounds delicious!

    Thanks also for sharing the wedding pics!

    Your lives are so encouraging and helpful to our family!

    God bless all of you in return!

  10. I’ve had a very similar recipe that I’ve made for years in mini-muffin size without the vanilla wafers and with a dab of jelly, jam or preserves (whatever you have on hand) instead of the cherries. They freeze well, which is what I believe my recipe calls for before serving. (My recipe file hasn’t surfaced out of the moving chaos yet or I’d check!)

    Since they freeze well, they are nice to have on hand for unexpected guests, but they are so yummy that they generally do not last very long!

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