5 of 5 stars Sarah Alder How to Make Cheesy Cheesy Snacks with Cheese Snacks and Snack Bars This is the perfect summer snack for those who love to eat, drink and chill with friends.

These homemade cheesecake cheesecake bites are super easy to make.

Use 1 1/2 cups of cream cheese, 1/4 cup of butter, 1 cup of sugar, and 1/8 teaspoon of salt.

Fill each bite of crust with about a 1/3 cup of your favorite cheesecake, then bake it at 350 degrees for 10 minutes.

Repeat with remaining ingredients.

Let cool in a bowl, then chill in the refrigerator.

Recipe Notes 1.

Cheesy cheesecake recipes are usually made in advance.

You can make them ahead of time and freeze them for later.

However, you can make these at home in advance and freeze for later as well.

I have used this recipe in the past to make a few different cheesecake dishes.

For this recipe, I like to make it in the microwave.

Place the crusts on a baking sheet and bake for 10-15 minutes.

If you like your cheesecake crispy, try baking it at 400 degrees for about 2 minutes, or 400 degrees in a 350 degree oven for about 15-20 minutes.

This will ensure that the cheesecake will be crispy and golden, and that the flavors will develop.

2.

You’ll need an electric mixer.

You may want to use an electric hand mixer to make this recipe.

I like my electric mixer, which is a little smaller, but I have a big, heavy mixer.

I always like to have a smaller, heavier mixer.

If it is too big, it will stick to the sides of the pan.

Make sure the dough is smooth and not sticky.

I do not use flour or flourless flour in this recipe because they are too dense and hard to work with.

3.

To make the topping, melt butter in a small saucepan.

Stir in powdered sugar and salt and then add the cream cheese and butter.

Stir until melted.

Add the powdered sugar, then beat until well combined.

4.

Pour the filling into the cheesecakes, filling them with about 1 1.5 cups of filling.

Bake for about 20-25 minutes, until golden brown.

Serve warm.

Recipe notes 1.

You might want to store the cheeses in the fridge until you are ready to make them again.

2, Recipe adapted from Martha Stewart.

3, Recipe from The Cheesecake Factory.

4, Recipe by Laura Johnson.