Description
Creamy, rich mini cheesecake bites with a buttery graham cracker crust, perfectly portioned and customizable with fruit or sweet drizzles.
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)
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 1/2 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.
Notes
Avoid overmixing the batter to prevent cracks.
Centers should be slightly jiggly when removed from the oven; they will firm up as they chill.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 2 months and thaw overnight in the refrigerator.
Let sit at room temperature for 10–15 minutes before serving for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
