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5 from 2 votes

Bite Size Savory Cheesecake

A twist on a cheesecake. These are bite sized, crusted with potato chips, and flavored with spring onions.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetiser
Cuisine: American


  • Mini muffin tin makes about 30
  • 8 ounces ruffled potato chips
  • 4 tablespoons butter
  • 1 pound cream cheese
  • 4 eggs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon white pepper
  • 2 tablespoons flour
  • 1/3 cup sour cream plus more for garnish
  • 6 spring onions sliced, sauteed in a little butter just until softened, not browned.
  • 2 spring onion chopped finely for garnish. Use as little or as much as you like.


  • Crush potato chips and mix with melted butter. You can use food processor or use a plastic bag.
  • Put one tablespoon of potato chip mixture in each individual muffin tin. Using a shot glass, press down until the potato chip mixture is on sides, making sure you have some on bottom.
  • Bake at 400 for 4 minutes. Cool.
  • Using beater, mix cream cheese until very smooth. add eggs one at a time. Add in cayenne, garlic powder, salt, pepper, sour cream and flour. Mix thoroughly.
  • Add in green onion.
  • Add in cream cheese mixture to potato chip mixture. Bake at 400 for 4 minutes.
  • Turn heat to 250. Bake 6-8 minutes more.Turn off oven. Open oven and allow to bites to cool for 10 minutes. If the cheesecake bites crack, don't worry. You can top with sour cream.
  • Cool. Optionally top with sour cream and chopped spring onion. You can also sprinkle some potato chip crumbs if you desire.
  • Refrigerate until ready to serve. Take out 10 minutes before serving. Recipe makes about 30.