Name: Mini Cheesecake Bites
Prep time: 15 min
Cook time: 18 min
Total time: 2 h 33 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; Pinch of salt; Fresh berries, chocolate drizzle, or caramel sauce for topping (optional)

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I make these Mini Cheesecake Bites whenever I want a creamy, elegant dessert in perfectly portioned form. Each bite features a smooth, rich cheesecake filling layered over a buttery graham cracker crust, then topped with fruit or drizzle for a beautiful finish. They are simple, classic, and always a crowd favorite.

Mini Cheesecake Bites

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup graham cracker crumbs

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

16 ounces cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¼ cup sour cream

Pinch of salt

Fresh berries, chocolate drizzle, or caramel sauce for topping (optional)

Directions

I preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners or lightly grease the wells.

In a medium bowl, I mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly combined.

I spoon about 1 tablespoon of the crumb mixture into each muffin cup and press it firmly to form a compact crust.

In a large mixing bowl, I beat the softened cream cheese until smooth and creamy.

I add ½ cup sugar and mix until fully incorporated.

I beat in the eggs one at a time, mixing on low speed just until combined.

I add the vanilla extract, sour cream, and a pinch of salt, then mix until smooth without overmixing.

I spoon the cheesecake batter evenly over the crusts, filling each cup nearly to the top.

I bake for 15–18 minutes, until the centers are set but still slightly jiggly.

I remove them from the oven and let them cool at room temperature for 30 minutes. Then I transfer them to the refrigerator and chill for at least 2 hours before serving.

Just before serving, I add fresh berries, chocolate drizzle, or caramel sauce if I want an extra special touch.

Servings and Timing

Servings: 24 bites

Prep Time: 15 minutes

Cooking Time: 18 minutes

Chilling Time: 2 hours

Total Time: 2 hours 33 minutes

Calories: Approximately 120 kcal per bite

Variations

I sometimes swirl a spoonful of strawberry jam or raspberry preserves into the batter before baking for a fruity twist.

When I want a chocolate version, I mix a few tablespoons of melted chocolate into the batter or add mini chocolate chips.

For a holiday version, I like adding a hint of lemon zest or orange zest to brighten the flavor.

If I want a cookies-and-cream variation, I fold in crushed chocolate sandwich cookies and even use them in place of some of the graham cracker crumbs.

Storage/Reheating

I store these mini cheesecake bites in an airtight container in the refrigerator for up to 5 days. I keep them chilled until ready to serve to maintain their creamy texture.

If I want to freeze them, I place them in a single layer until solid, then transfer them to a freezer-safe container. I freeze them for up to 2 months and thaw them overnight in the refrigerator before serving.

Since cheesecake is best served chilled, I do not reheat them. Instead, I let them sit at room temperature for about 10–15 minutes before serving if I prefer a slightly softer texture.

FAQs

How do I know when the mini cheesecakes are done?

I look for centers that are set around the edges but still slightly jiggly in the middle. They firm up as they cool and chill.

Why do I need to avoid overmixing the batter?

I avoid overmixing because too much air can cause cracks or sinking as they bake and cool. I mix just until the ingredients are combined.

Can I make these ahead of time?

I often make them a day in advance. I keep them refrigerated and add toppings just before serving for the freshest presentation.

Can I use a regular muffin tin instead of a mini one?

I can use a standard muffin tin, but I increase the baking time to about 18–22 minutes and watch for the centers to set properly. The yield will be lower.

Do I need paper liners?

I prefer using paper liners for easy removal, but I can also grease the pan well and gently loosen each cheesecake with a thin knife after chilling.

Conclusion

I find these Mini Cheesecake Bites to be one of the easiest and most reliable desserts I can make. They are creamy, rich, and perfectly portioned, with a buttery graham cracker crust that complements the smooth filling. Whether I serve them plain or dress them up with toppings, they always disappear quickly and leave everyone asking for more.

📖 Recipe:

Mini Cheesecake Bites

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Author: Cheryl
Total Time: 2 hours 33 minutes
Yield: 24 bites
Diet: Vegetarian

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Description

Creamy, rich mini cheesecake bites with a buttery graham cracker crust, perfectly portioned and customizable with fruit or sweet drizzles.

Instructions

Preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners or lightly grease the wells.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly combined.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup and press firmly to form a compact crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add ½ cup sugar and mix until fully incorporated.
Beat in the eggs one at a time on low speed just until combined.
Add the vanilla extract, sour cream, and salt, mixing until smooth without overmixing.
Spoon the cheesecake batter evenly over the crusts, filling each cup nearly to the top.
Bake for 15–18 minutes, until the centers are set but slightly jiggly.
Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Top with fresh berries, chocolate drizzle, or caramel sauce just before serving if desired.