Crockpot Express Cheesecake Bites are a rich and creamy dessert in bite sized form. Make them plain or get creative with toppings!
I got a new “egg bites” mold recently and I’ve created quite a long list of things to try making in it. I planned on making actual egg bites first, but Crockpot Express Cheesecake Bites are just so much more fun. 🙂 I call these birthday cake cheesecake bites because of the funfetti sprinkles folded into the batter and the Golden Oreo crust. I don’t know why, but those cookies remind me of birthday cake!
I started with my basic CPE cheesecake recipe <—-click there to see the full sized cheesecake recipe, and then just tweaked it a bit to make it work for small cheesecake bites. I was pleasantly surprised to see them pop right out of the mold looking pretty and just inviting me to pop one in my mouth. (OK, they are a bit large to eat in one bite-it’s more like a 3-4 bite dessert.) 😉
Why make Crockpot Express Cheesecake Bites?
The first advantage to making them this way is the time saved! The cook time is cut in half, and the cooling time is much shorter as well. If you plan ahead, you can make these in the morning and enjoy them for dessert on the same day!
The second reason to make Crockpot Express Cheesecake Bites is for portion control. I was easily satisfied with one “bite” last night. They are still very rich and satisfy your sweet tooth without going overboard. If you don’t have a mold already, click here to see the one I used.
Lastly, the flavor combination possibilities are endless! When you are making a smaller batch, you aren’t risking much when it comes to trying new things. Love peanut butter? Try swirling it into the batter, or top the bites with a dollop or two! Nutella? Chocolate? Make a ganache and pour it over the finished cheesecake bites. For summer, top them with fresh berries. Yum!
Crockpot Express Cheesecake Bites
- 8 oz cream cheese room temperature
- 1/4 cup sugar
- 1 tbsp greek yogurt (or sour cream) I used my homemade CPE Yogurt
- 1.5 tsp flour
- 1/2 tsp vanilla extract
- pinch of salt
- 1 egg room temperature
- 7 Golden Oreo cookies
- sprinkles optional
- Spray a silicone egg bite mold with non-stick cooking spray. Set aside.
- In a medium bowl, mix cream cheese, sugar, yogurt, flour, vanilla and salt. Until combined. Mix by hand to avoid over mixing the batter.
- Add the egg and mix just until blended with cream cheese mixture. If desired, fold 1 tbsp sprinkles into the batter.
- Place a small amount of sprinkles into the bottom of each mold. Pour batter over the sprinkles into each one, evenly dividing the batter between the 7 molds.
- Place one cookie in each mold on top of the cheesecake batter. Press down lightly, just to hold in place. Don't push too far!
- Cover with foil. Place a handled trivet into the inner pot. If you don't have one, use a regular trivet and make a foil sling to place under the silicone mold for lifting it out. Add 1 cup of water to the pot.
- Place the silicone mold on the trivet, close and lock the lid and set the steam release valve to closed. Press Beans/Chili and then Start/Stop. (Defaults to 20 minutes on high pressure.)
- Allow a full natural pressure release (about 15 minutes) and then remove the mold from the pot. Remove the foil and clean off any batter that may have overflowed the cups a bit. (See notes)
- Place a paper towel over the mold and then cover with the plastic lid. Chill for 4-6 hours.
- After chilling, turn the mold over onto a plate. Gently press down on the mold where it's flat. Each bite should pop out quite easily. Top with more sprinkles, chocolate sauce, whipped cream or anything else you like!
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