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creamy cheesecake, bourbon, chopped walnuts, and chocolate chips make the best party food dessert to serve at your Derby party! derby bourbon cheesecake bites | a flavor journal food blog

derby bourbon cheesecake bites

sara a.
decadent cheesecake bites packed with chocolate chips, chopped nuts, and a touch of bourbon.
4.41 from 10 votes
Prep Time 10 mins
Cook Time 50 mins
cooling time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 36 bites

Ingredients
  

for crust

  • 1 1/2 cups pecan shortbread (or graham cracker) crumbs finely ground
  • 1/3 cup packed light brown sugar
  • 1/4 tsp. kosher salt
  • 6 Tbsp. unsalted butter melted

for cheesecake

  • 2 packages (16 ounces) cream cheese room temperature
  • 1 cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1/4 cup sour cream room temperature
  • 3 large eggs room temperature
  • 2 Tbsp. good bourbon
  • 1 tsp. good vanilla
  • 1/2 tsp. salt
  • 1 cup finely chopped walnuts
  • 1/2 cup mini chocolate chips
  • 1 Tbsp. all-purpose flour (additional)

Instructions
 

for crust :

  • Preheat the oven to 375 F.
  • Combine all ingredients in a medium bowl until no lumps remain.  Line an 8x8 pan with two sheets of foil; one laid horizontally and hanging over the edges, the other laid vertically to hang over the opposite edges, creating four foil handles to remove the cheesecake later.
  • Lightly spray the foil with baking spray, then spoon the crust into the foil-lined pan.  Firmly press the crust against the pan to form to the pan, rising one inch up each side.
  • Bake the crust at 375 F for ten minutes, or until set.  Turn the oven temperature down to 325 F, and set the crust aside to cool while you make the filling.

for cheesecake :

  • Beat the room temperature cream cheese, sugar, and flour on medium-low speed until smooth, about one minute.
  • Add the vanilla, bourbon, sour cream, and salt.  Beat again, this time on low speed, until just combined.
  • Add the eggs one at a time, combining at a low speed, until each is just combined.  Eggs add the most air, so be mindful not to overmix on this step.
  • In a medium bowl, combine the chopped nuts, chocolate chips, and additional tablespoon of flour.  Toss the nuts and chocolate chips in the flour to coat them; discard of extra flour.
  • Gently fold the nuts and chocolate chips into the cheesecake batter, then pour the batter into the cooled crust.
  • Bake the cheesecake for 35-40 minutes, or until the middle of the cheesecake jiggles slightly.  Turn the heat off in the oven, but leave the cheesecake inside the oven.  After ten minutes, crack the oven door, and allow the cheesecake and oven to cool for 20 minutes.
  • Transfer the cheesecake to the countertop, and allow to cool for another 15 minutes before moving it to the refrigerator.  It's best to refrigerate the cheesecake overnight, but a minimum of six hours should also work.
  • Garnish with chocolate drizzle and chopped nuts, and slice into bite-size pieces to serve!

Notes

When slicing, use a very sharp knife, a cup of hot water, and a clean kitchen towel.  Clean the knife in the hot water, then wipe it clean after every slice to achieve a clean cut each time.
Keyword cheesecake bites
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