Swirled Cheesecake Nibbles
Indulge in the ultimate bite-sized dessert with these Swirled Cheesecake Nibbles—your new favorite treat for parties, potlucks, or anytime snacking! Featuring a buttery graham cracker crust, a rich and creamy cheesecake layer infused with velvety sour cream, and a stunning marbled chocolate swirl, these cheesecake bites are as visually striking as they are delicious. Perfectly portioned into delectable squares, these nibbles combine the elegance of a classic cheesecake with the convenience of a handheld dessert. Quick to prepare and easy to serve, they're ideal for satisfying your sweet tooth in style. Don’t forget to chill them overnight for that perfect melt-in-your-mouth texture!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Cream cheese, softened
- 0.5 cups Sour cream
- 0.75 cups Granulated sugar
- 3 units Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cups Semisweet chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 325°F (160°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream, 3/4 cup sugar, eggs, and vanilla extract to the cream cheese. Beat on medium speed until well combined and smooth.
Pour the cream cheese mixture over the crust, spreading it evenly with a spatula.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Drop dollops of the melted chocolate mixture over the cheesecake batter. Use a toothpick or skewer to gently swirl the chocolate into the batter to create a marbled effect.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into bite-sized squares or rectangles.
Serve chilled and enjoy your creamy, chocolate-swirled cheesecake nibbles!
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.9 g | 418% | |
| Saturated Fat | 189.6 g | 948% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 448.9 g | 163% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 332.8 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 879 mg | 68% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
