Cooking with Alison

Chocolate Bar Cheesecake Bites (Won 1st Place in a Baking Contest!)

In Other Desserts on November 16, 2010 at am

These bite sized treats are creamy, chewy, and chocolatey with a crunchy toffee crust.  They’re a great way to use up leftover halloween candy.

These won 1st place (out of 14 entries) at my sister’s company’s baking contest.  It was their annual fund raising event for charity (United Way).  The winner is determined by the employees’ votes.  Last year was my first time competing and I submitted caramel popcorn.  Unfortunately, only 3 people chose to sample it. 🙂  But of the 3 people that sampled it, 2 voted for it.  So I consider that a success.  🙂  (See the recipe for my caramel popcorn here.)

Chocolate Bar Cheesecake Bites Recipe

makes 48 bites using a mini muffin pan; adapted from Picky Palate’s Snickers Caramel Cheesecake Cookies

1 3/4 cups graham cracker crumbs

2/3 cup toffee bits

8 tbsp unsalted butter, melted

24 fun sized chocolate bars, cut in half crosswise (ie. Mars bars, Snickers bars, etc.)

2 x 250 g packages of cream cheese, at room temperature

scant 1 cup granulated white sugar

4 tbsp all purpose flour

2 large eggs

1 tbsp vanilla extract

Preheat the oven to 350 degrees F.  Grease a mini muffin pan with vegetable cooking spray and set aside.  Make the crust by mixing together the graham cracker crumbs, toffee bits and melted butter.  Press a scant tablespoon of the crumb mixture firmly into the bottom of each of the mini muffin cups.  You can use your fingers or the end of the handle of a wooden spoon.  Bake for 3 minutes and then set aside.

Meanwhile, in the bowl of a stand mixer, beat the cream cheese and sugar until very smooth.  Add in the eggs and vanilla and mix until well combined.  Then add the flour and mix until just combined.  Spoon the cream cheese mixture into the mini muffin cups and top each one gently with half of a fun sized chocolate bar.  Bake until the cheesecake edges are just starting to brown and the tops are set, about 12 minutes.  The cheesecakes may puff up but they will sink as they cool.  Set the pan on a wire rack and allow them to cool completely.  Then use a knife to loosen the edges and remove the bites.  Refrigerate and serve chilled or at room temperature.
  1. Congratulations on your win!!! Eileen would like to know what you mean when you say “scant”. For example does “a scant tablespoon” mean, “just under a tablespoon”?

  2. Without knowing it was yours, I voted for you Alison. Congrats!

  3. Hi Ali, I’ll try these soon, maybe this weekend. The pictures remind me of the cheesecake brownie recipe from David Lebovitz found here

    I’ve made the cheesecake brownies a couple of times and they are really good, but as yours are made in mini muffin tins they wouldn’t even have to be cut. They are ready to serve (and EAT)!!

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