mini cheesecake bites recipe

Written ByJenny Smyth Posted on
mini cheesecake bites recipe
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The Best mini cheesecake bites recipe

I’m so excited to share this mini cheesecake bites recipe with you all. As a busy mom, I’m always on the lookout for easy and delicious desserts that my family will love. These bite-sized treats are perfect for any occasion, whether it’s a family gathering, a potluck, or just a quick dessert after dinner. My kids adore them, and I love how easy they are to make.

The best part? They’re actually pretty healthy too! With only 100 calories per bite, you can feel good about serving them to your loved ones. Plus, the graham cracker crust is so easy to make from scratch, and the cream cheese filling is simply divine.

I’ve made these mini cheesecakes for years now, and they’re always a hit. Whether you’re serving them at a party or just as a sweet treat after dinner, these mini cheesecake bites are sure to please even the pickiest of eaters. And the best part? They’re ridiculously easy to make!

Just mix together some cream cheese, eggs, sugar, and vanilla extract, pour into pre-made graham cracker crusts, and bake until set. Voila! You’ll have an entire batch of delicious mini cheesecakes in no time. My family loves them so much that I’ve started making them for special occasions like birthdays and holidays too.

And the best part? They’re actually pretty healthy too! With only 100 calories per bite, you can feel good about serving them to your loved ones. Plus, the graham cracker crust is so easy to make from scratch, and the cream cheese filling is simply divine.

Mini Cheesecake Bites

Mini Cheesecake Bites

4.7 from 1045 votes

Delightful mini cheesecake bites with a creamy filling and a buttery graham cracker crust. Perfect for parties or a sweet treat.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 tsp vanilla extract
2 large eggs

For the Topping

Fresh berries
Powdered sugar for dusting

👨‍🍳Directions

1Preheat oven to 325°F.
2Line a muffin tin with paper liners.
3In a bowl, combine graham cracker crumbs and melted butter until well mixed.
4Press the mixture evenly into the bottom of each muffin cup, creating a firm crust.
5Bake for 5 minutes, remove from oven and set aside to cool.
6The crust should be lightly golden.
7In a large bowl, beat cream cheese until smooth and creamy.
8Add sugar and beat until well combined.
9Mix in sour cream and vanilla extract until fully incorporated.
10Add eggs one at a time, beating well after each addition.
11The mixture should be smooth and lump-free.
12Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
13Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
Avoid overbaking.
14Remove from oven and let cool in the pan for 10 minutes.
15Transfer to a wire rack and let cool completely.
16Once cooled, refrigerate for at least 2 hours before serving.
17The cheesecakes should be firm and chilled.
18Before serving, top each mini cheesecake with fresh berries and a light dusting of powdered sugar.
19Serve chilled and enjoy.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Electric mixer
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 150mg🌾Total Carbs: 12g🥦Dietary Fiber: 0.5g🍬Sugars: 9g🥩Protein: 2g

📝Notes

Tips: Ensure cream cheese is at room temperature for smooth mixing. Avoid overbaking to prevent a dry cheesecake.

These mini cheesecake bites are truly one of my favorite recipes ever – they’re perfect for any occasion and work beautifully for family gatherings. The best part?

They’re ridiculously easy to make! Just mix together some cream cheese, eggs, sugar, and vanilla extract; pour into pre-made graham cracker crusts; and bake until set.

Voila! You’ll have an entire batch of delicious mini cheesecakes in no time.

❓ Frequently Asked Questions About Mini Cheesecake Bites

Q1: What type of pan should I use to make these mini cheesecake bites?

A1: You can use either a mini muffin tin or a regular-sized muffin tin to make these mini cheesecake bites. If you want a more uniform shape, use a mini muffin tin; if you prefer a more rustic look, use a regular-sized muffin tin.

Q2: Can I use store-bought graham cracker crumbs instead of making my own?

A2: Yes, you can definitely use store-bought graham cracker crumbs instead of making your own from scratch. However, keep in mind that store-bought crumbs may not have the same flavor and texture as homemade crumbs.

Q3: How do I prevent the cheesecakes from sticking to the pan?

A3: To prevent the cheesecakes from sticking to the pan, make sure to grease the pan with butter or cooking spray before adding the batter.

Q4: Can I make these mini cheesecake bites ahead of time?

A4: Yes, you can definitely make these mini cheesecake bites ahead of time! Simply prepare the batter up until it’s ready to be baked, then refrigerate it until you’re ready to bake them.

Q5: Do I need to refrigerate these mini cheesecake bites after baking?

A5: Yes, it’s recommended that you refrigerate these mini cheesecake bites after baking for at least 30 minutes before serving.

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