Mini Butterbeer Cheesecake Bites Recipe

Here are the ingredients that you need to compile in order to complete this recipe:

  • Cooking spray
  • (12-oz.) cans Dr. Brown’s cream soda
  • 4 tsp. pure vanilla extract, divided
  • stroopwafels
  • 2 tbsp. melted butter
  • (8-oz.) block cream cheese, softened
  • 1/4 cup granulated sugar
  • 2/3 cup sour cream
  • large eggs
  • 1 cup heavy cream 
  • 2 tbsp. powdered sugar


Here are the directions that you need to follow in order to make these mini cheesecake bites.

  1. First, you need to preheat the oven to 350°. Then, line two mini muffin trays with 36 baking cups and grease cups with cooking spray.
  2. In a nonstick skillet over medium-high heat, reduce cream soda and 2 teaspoons vanilla until thick and syrupy, about 18 minutes. Let cool slightly, about 20 minutes.
  3. Meanwhile, in a food processor, pulse stroopwafels until finely crushed, then drizzle in melted butter while the machine is on and process until fine crumbs form.
  4. Spoon 1 heaping teaspoon crumb mixture into the bottoms of prepared cups, then press with a shot glass to compact. Bake for 5 to 6 minutes, until almost set, then let cool.
  5. In a medium bowl using a hand mixer, beat cream cheese until completely smooth then add sugar and continue to beat until smooth. Beat in sour cream, then add eggs and remaining 2 teaspoons vanilla and continue to beat just until smooth.
  6. Pour 1 tablespoon batter into each cup, filling three-quarters full. Bake for 8 to 9 minutes, until slightly jiggly in the center. Remove from oven and let cool completely.
  7. In a medium bowl, beat the heavy cream until soft peaks form. This should take several minutes. Now, you need to add powdered sugar and continue to beat until stiff peaks form. Top each cooled cheesecake with a dollop of whipped cream. Place in the freezer to set, about 15 minutes.
  8. Now, you need to remove the cheesecakes from liners and drizzle cream soda syrup on top before serving.