These Texas Sheet Cake Cheesecake Bites have a Texas Sheet Cake Crust, chocolate cheesecake filling, topped with fudge glaze and pecans.
My recent love of Texas Sheet Cake continues with these Texas Sheet Cake Cheesecake Bites.
When I was thinking about making the Texas Sheet Cake Fudge I knew I would only need a little bit of cake for the recipe.
So I had to figure out what to do with the rest.
And that is how these cheesecake bites came about.
They have a Texas Sheet Cake bottom with a chocolate cheesecake on top of cake.
All covered in a chocolate icing and toasted pecans.
Why You’ll Love These Texas Sheet Cake Cheesecake Bites:
- Two Desserts in One– Texas Sheet Cake and cheesecake. Two desserts is always better than one.
- Unique Crust –This cheesecake has an unusual crust made using Texas Sheet Cake cut outs.
- Perfect for Parties – Mini cheesecakes are perfect for parties. They can be made the night before a party to save time.
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Cream Cheese: Use full-fat brick cream cheese. Make sure you’re buying the bricks of cream cheese and not the tubs of cream cheese spread as it would affect the texture and outcome greatly.
- Sour Cream: Make sure to use full fat sour cream.
- Pure Vanilla Extract: I always use Rodelle vanilla. They are by far my favorite vanilla.
- Eggs: All recipes on the blog use large eggs unless indicated. When making cheesecake it is best to use room temperature eggs.
- All Purpose Flour: Yes, you do need that little bit of flour in the batter. Helps firm them up a little more.
- Texas Sheet Cake: I have you make your own mini Texas Sheet Cake. I wanted the authentic cake used in making a Texas Sheet Cake. You will have extra cake which I used to make Texas Sheet Cake Fudge.
Can you use a box cake? If you prefer to use a chocolate cake from a box you can do that. Though you not get the true Texas Sheet Cake flavor or texture.
- Unsalted Butter: I use unsalted butter in the icing.
- Heavy Cream: Heavy cream is to be use. No half and half. There is no substitute for this.
- Unsweetened Dutch-processed Cocoa Powder: Again, I am a Rodelle baking cocoa girl through and through. You want a good baking cocoa powder since it’s used in both the cake.
- Semisweet Chocolate: I used semisweet chocolate in the cheesecake but you can use milk if you prefer.
- Pecans: All my Texas Sheet Cakes I had growing up had pecans in the frosting. If you do not like nuts you can omit them completely and still have yummy fudge. My pecans come from Sunnyland Farms in Georgia as they are my favorite.
Tips for Successful Cheesecake Bites:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. I have to calibrate my oven about 5 times a year. Now, granted, I use my oven more than most people but if you have not done it in awhile you should check it.
- Room Temperature Ingredients – It is imperative that you let your cold ingredients come to room temperature. Cold ingredients will create a lumpy batter.
- Don’t Over Bake – While it may seem like you can’t over bake a cheesecake when it’s at such a low temperature and a short amount of time…you can. Make sure you only bake them for the time indicated.
- Rotate: Don’t forget to rotate halfway through. Since there is not a water bath you have to rotate to ensure an even texture on both sides.
- Do I really have to chill the cheesecake bites for so long?
Yes! That’s the nature of cheesecake. Allow the cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 4 hours or up to 1 day before serving.
- Do you have to use a bain marie (water bath)?
No. That’s the great thing about cheesecake bites.
- What size biscuit cutter did you use to cut the Texas Sheet Cake? I used a 2 1/3 inch diameter cutter. These are the biscuit/cookie cutters I use.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Cheesecake Cups?
- For the Cheesecake Bites:
- Texas Sheet Cake cut into twelve (12) 2 1/2 inch rounds (I used the recipe from the Texas Sheet Cake Fudge)
- 16 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ TBSP flour
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 4 oz semisweet chocolate, melted and cooled slighlty
- pinch of salt
- For the Icing:
- 2 TBSP unsalted butter
- 1 1/2 TBSP heavy whipping cream
- 1 TBSP cocoa powder
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 cup toasted pecans, chopped
- For the Cheesecakes:
- Preheat oven to 275 degrees.
- Line standard muffin tins with paper liners.
- Place 1 Texas Sheet Cake round in the bottom of each lined cup.
- With an electric mixer or using a stand mixer beat the cream cheese until smooth, scraping down sides of bowl as needed.
- Gradually add in the granulated sugar, one TBSP at a time, and beat until combined.
- Beat in vanilla.
- Beat in the flour until combined.
- Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.
- Beat in sour cream and salt.
- Beat in the unsweetened cocoa powder and the melted chocolate. Mix until fully combined.
- Divide batter evenly among cookie-lined cups, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set, about 22 minutes.
- Transfer to wire racks to cool completely.
- For the Icing:
- In a small saucepan combine butter ,heavy cream, cocoa powder, and powdered sugar.
- Stir until butter melts and ingredients are combined. Do not allow it to boil.
- The icing will look thin...that's normal.
- Add in vanilla and mix until combined.
- Spoon the hot frosting over the top of the cheesecake bites.
- Add pecan pieces on top of the icing if using.
- Refrigerate at least 4 hours (or up to overnight).
- Remove from tins just before serving.