Betty'S Little Bits
Betty's Little Bits are delicate, creamy cheesecake bites with a graham cracker crust, filled with a rich cream cheese mixture and topped with a touch of sour cream filling. Perfect for parties or sweet cravings, they offer a delightful combination of smooth texture and sweet, tangy flavors that appeal to all ages.
Ingredients
Instructions
- Butter 1 1/2-inch muffin tins and coat generously with graham cracker crumbs, set aside.
- Cream egg yolks, sugar, and cream cheese until fluffy.
- Beat egg whites until stiff; fold into the creamed mixture.
- Spoon the cream cheese mixture into muffin tins, filling three-fourths full.
- Bake at 350°F for 20 minutes.
- Cool the cheesecakes; centers will fall, forming an indentation.
- Remove from tins. Spoon 1 teaspoon of sour cream filling into each indentation.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. You can substitute the cream cheese with mascarpone for a different texture. If you want a more decadent treat, add a touch of vanilla extract or lemon zest to the cream cheese mixture. Be sure to beat the egg whites until stiff peaks form for the best texture in your cheesecakes.
Serving Suggestions
Serve these delightful cheesecakes with a dollop of sour cream filling on top, which adds a nice tang. They pair beautifully with fresh berries or a drizzle of chocolate sauce for extra flavor. For a fun dessert spread, consider serving alongside a slice of Cottage Cheese Lime Dessert or festive treats like Cocktail Sausage Cookies.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These cheesecakes can be enjoyed cold straight from the fridge. If you prefer to reheat them, do so in a preheated oven at 300°F for about 10 minutes, just until warmed through without losing their structure.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Little Bits contains roughly 436 calories, with 2g protein, 11g carbohydrates, and 43g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, low-fat cream cheese can be used, but it may result in a slightly different texture and flavor. Ensure that it is softened well to mix properly with the other ingredients.
What can I do if I don’t have muffin tins?
If muffin tins aren’t available, you can use a standard baking dish or ramekins. Just adjust the baking time, as larger portions may require a few additional minutes in the oven to set properly.
How do I prevent the cheesecakes from cracking?
To minimize cracking, avoid overmixing your batter and ensure that you don’t open the oven door too frequently while baking. Baking in a water bath can also help maintain even temperature and moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).