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Copycat Sara Lee Cheesecake Bites

Who else remembers Sara Lee’s Cheesecake Bites? They were these mini cheesecake squares that you ate straight out of the freezer. They disappeared from stores sometime in the early 2000s (and they were so so good)! If you miss those cheesecake bites as much as we do, then try out this copycat recipe to recreate them at home.

Anthonia Onyejekwe & Samantha Perpignand
Tasty Team
Total Time

4 hr

4 hr

Prep Time

20 minutes

20 min

Cook Time

50 minutes

50 min

Copycat Sara Lee Cheesecake Bites
Total Time

4 hr

4 hr

Prep Time

20 minutes

20 min

Cook Time

50 minutes

50 min

Ingredients

for 12 servings

Graham Cracker Crust

  • 2 ½ cups graham cracker crumbs (about 3 sleeves of graham crackers)
  • 10 tablespoons unsalted butter, melted
  • ⅓ cup sugar

Cheesecake

  • 16 oz cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs, at room temperature

Chocolate Coating (Optional)

  • 1 cup milk chocolate chips
  • 1 tablespoon coconut oil

Nutrition Info

  • Calories 416
  • Fat 29g
  • Carbs 34g
  • Fiber 1g
  • Sugar 23g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the graham cracker crust: Preheat the oven to 325°F (160°C). Line an 8-inch square baking dish with parchment paper. Stir together the graham cracker crumbs, melted butter, and sugar in a bowl. Scoop out 1 cup of the crumb mixture, and set aside. Press the remaining mixture into the bottom of the prepared baking dish. Set aside.
  2. Make the cheesecake: Beat the cream cheese, sugar, and vanilla in a bowl until combined, 2–3 minutes. Add the eggs, 1 at a time, beating after each addition. Pour the mixture into the prepared crust. Sprinkle the reserved 1 cup crumb mixture over the cheesecake in an even layer, pressing it down lightly to adhere.
  3. Bake for 40–50 minutes, until the center is puffed and firm. Remove from the oven, and let cool to room temperature, about 1 hour. Transfer to the refrigerator, and chill, uncovered, for 2 hours.
  4. Cut the chilled cheesecake into 1-inch squares. (If desired, make the chocolate coating: Microwave the chocolate chips and coconut oil in a microwavable bowl on HIGH until melted and smooth, about 2 minutes, stopping to stir every 15 seconds. Dip the cheesecake squares into the melted chocolate mixture. Refrigerate until set, about 1 hour.)
  5. Store in a freezer-safe container in the freezer for up to 5 days, and enjoy straight out of the freezer!
  6. Enjoy!
  7. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

Related Recipes

Copycat Sara Lee Cheesecake Bites