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mini cheesecake bites with golden pretzel crusts arranged on a round white plate in a wide horizontal shot, soft creamy tops, a dusting of crushed pretzel crumbs, rustic linen napkin, warm natural light, shallow depth of field, landscape orientation

Pretzel Crusted Cheesecake Bites

Mini cheesecakes have a crunchy pretzel crust paired with a smooth and velvety vanilla filling.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 24 bites
Ingredients Method Notes

Ingredients
  

  • 2 cups pretzels finely crushed
  • 6 tbsp butter melted
  • 16 oz cream cheese softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 325F and line a mini muffin tin with paper liners.
  2. Mix the crushed pretzels with melted butter and press a spoonful into the bottom of each liner.
  3. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
  4. Spoon the filling over the crusts, nearly to the top.
  5. Bake for 16 to 18 minutes until the centers are just set.
  6. Cool, then chill at least 2 hours before serving.

Notes

They need that fridge time to firm up, so make them the night before.