Cheesecake Bites

Name: Mini Cheesecake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 175 min
Ingredients: 1 cup crushed graham crackers; 3 tablespoons granulated sugar; 6 tablespoons salted sweet cream butter, (melted); ½ cup granulated sugar; 3 tablespoons all-purpose flour; 8 ounces cream cheese, (softened); ½ cup sour cream; 1½ teaspoons pure vanilla extract; 2 large eggs, (room temperature); 1 cup whipped topping, (thawed (optional garnish))

Rich and decadent with a creamy texture that is to die for, this mini cheesecake recipe is the answer when you are looking for a delicious dessert to make for friends and family.

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Table of Contents

Cheesecake Bites Ingredients
Substitutions And Additions
How To Make This Mini Cheesecake Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

If you’re looking for a delicious and enjoyable treat, look no further than the delectable world of this mini cheesecake recipe. A perfect snack or dessert, these individual-sized delights will have you savoring each and every sweet and creamy morsel.

Cheesecake Bites Ingredients

Cheesecake Bites raw ingredients that are labeled

Cheesecake is already a decadently delicious dessert, but cheesecake bites take it to a whole new level of indulgence.

The texture of these miniature treats is just as heavenly as regular cheesecake, with a luscious filling that’s melt-in-your-mouth good.

You’ll need:

For The Crust:

1 cup of crushed graham crackers
3 tablespoons of granulated sugar
6 tablespoons of salted sweet cream butter, melted

For The Cheesecake Filling:

½ cup of granulated sugar
3 tablespoons of all-purpose flour
1 (8-ounce) package of cream cheese, softened
½ cup of sour cream
1½ teaspoons of pure vanilla extract
2 large eggs, room temperature
1 cup of whipped topping, thawed (optional garnish)

Substitutions And Additions

CRUST: You can substitute crushed vanilla wafers (Nilla wafers) for graham crackers in these bite-sized treats.

Be sure to reduce the granulated sugar from three tablespoons to two tablespoons.

SOUR CREAM: You can substitute plain Greek yogurt for the sour cream in the creamy filling for these easy mini cheesecakes.

TOPPING: You can top the finished cheesecake bites with fresh fruit, fruit pie filling, or any other favorite topping you prefer.

GRAHAM CRACKER CRUMBS: If you can’t find crushed graham crackers in the store for this easy dessert recipe, you can make your own.

Add graham crackers to a food processor or place them in a Ziploc plastic bag and go over them with a rolling pin.

How To Make This Mini Cheesecake Recipe

These yummy bites will bring all the best parts of cheesecake but are made in mini muffin tins. Once you add the graham cracker crumbs to each paper liner, top with the creamy filling, and bake.

STEP ONE: Preheat the oven to 325°F. Line two mini muffin tins with 40 paper liners.

You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary. Set it aside.

OUR RECIPE DEVELOPER SAYS

Parchment paper or foil-lined wrappers are the easiest to peel from the cheesecake filling.

STEP TWO: Add the crushed graham cracker crumbs and granulated sugar to a small mixing bowl. Stir to combine.

STEP THREE: Add the melted butter and stir to completely coat the cracker crumbs.

melted butter and stirred to coat the cracker crumbs

STEP FOUR: Add one teaspoon of the buttered graham cracker mixture to each liner. Tamp down the buttered crumbs.

Bake for five minutes. Turn the oven temperature down to 300°F.

STEP FIVE: Add the granulated sugar and flour to a small mixing bowl. Stir to combine. Set it aside.

STEP SIX: Add the cream cheese to a medium bowl. Use a hand mixer at medium-high speed to beat the softened cream cheese for 30 seconds.

PRO TIP:

Be sure that the cream cheese is softened before you make the cheesecake filling. This will ensure a smooth cream cheese mixture with no clumps.

STEP SEVEN: Add the sour cream and continue to beat for 1 to 1½ minutes until smooth.

STEP EIGHT: Beat in the granulated sugar and flour mixture for another 1 to 1½ minutes until well incorporated.

STEP NINE: Add the vanilla extract and beat until combined.

STEP TEN: Add the eggs one at a time, beating well after each egg. Mix until no yellow streaks remain.

STEP ELEVEN: Use a 1-tablespoon cookie scoop and add one tablespoon of the cheesecake batter on top of each graham cracker crust.

Bake cheesecake bites for 15 minutes. Turn the oven off, crack open the oven door, and allow the cheesecakes to rest for 20 minutes before removing them from the oven.

Chill in the refrigerator for two hours before topping with a dollop of whipped topping and serving.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

Cheesecake Bites baked and topped with whipped topping

How To Serve

These individual cheesecakes are simple and easy to customize to your liking.

Try fresh blueberries or other fruit, lemon curd, caramel sauce, or crushed Oreo cookies on top for a delectable dessert when company visits.

You could also try pairing your cheesecake bites with fresh fruit for a burst of color and flavor.

For more mini cheesecake recipes, our Kahlua cheesecake and mini blueberry cheesecake are both scrumptious choices.

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Storage

Here’s how to store them for maximum freshness and enjoyment.

MAKE AHEAD: If you want to get a head start on your dessert preparations, you can certainly make these cheesecake bites ahead of time.

Simply follow the recipe as instructed, then allow them to cool completely.

Once they’ve cooled, store them in an airtight container in the refrigerator or freezer, depending on your timeline.

IN THE FRIDGE: Store any leftovers of this cheesecake bite recipe in the refrigerator in an airtight container for up to five days.

IN THE FREEZER: You can freeze this easy mini cheesecake bites recipe for up to one month.

Allow the cheesecake bites to thaw overnight in the refrigerator before topping and serving.

a close up shot of a Cheesecake Bite on a plate

Why We Love This Recipe

There are plenty of reasons to love these mini cheesecakes, including:

ADORABLE INDIVIDUAL PORTIONS: These mini cheesecakes are not only delicious but also adorable and perfectly portioned.

CREAMY TEXTURE: The filling is incredibly creamy and velvety, resulting in a melt-in-your-mouth sensation with every bite.

Whether you’re entertaining guests at home or bringing something sweet to a potluck, this creamy mini cheesecake recipe provides an easy party solution. These individual treats are simple to make and offer plenty of ways to make them extra fancy with your favorite toppings.

FREQUENTLY ASKED QUESTIONS

How do you know when a mini cheesecake is done?

Your cheesecake is done if the center looks set and is dry to the touch but still jiggles when you move the pan.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

Can you freeze this easy mini cheesecake recipe?

You can prep your mini cheesecakes ahead of time and wrap them in plastic wrap before storing them in the freezer. Wait to add the whipped cream until you are ready to serve them. Thaw in the fridge overnight when you are ready to serve.

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Mini Cheesecake Recipe

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Rich and decadent with a creamy texture that is to die for, this mini cheesecake recipe is the answer when you are looking for a delicious dessert to make for friends and family.

Prep Time 15

Cook Time 20

Total Time 2 55

Servings

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Ingredients

Crust

1 cup crushed graham crackers
3 tablespoons granulated sugar
6 tablespoons salted sweet cream butter, melted

Cheesecake Filling

½ cup granulated sugar
3 tablespoons all-purpose flour
8 ounces cream cheese, softened
½ cup sour cream
1½ teaspoons pure vanilla extract
2 large eggs, room temperature
1 cup whipped topping, thawed (optional garnish)

Instructions

Preheat the oven to 325°F. Line 2 mini muffin tins with 40 paper liners. (You can lightly spray the paper liners with nonstick cooking spray, but it is not necessary) Set it aside.
Add the crushed graham crackers and granulated sugar to a small mixing bowl. Stir to combine.
Add the melted butter and stir to coat the cracker crumbs completely.
Add 1 teaspoon of the buttered crumb mixture to each liner. Tamp down the buttered crumbs. Bake for 5 minutes. Turn the oven temperature down to 300°F.
Add the granulated sugar and flour to a small mixing bowl. Stir to combine. Set it aside.
Add the cream cheese to a medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the softened cream cheese for 30 seconds.
Add the sour cream and continue to beat for 1 to 1½ minutes until smooth.
Beat in the granulated sugar and flour mixture for another 1 to 1½ minutes until well incorporated.
Add the vanilla extract and beat until combined.
Add the eggs one at a time, beating well after each egg. Mix until no yellow streaks remain.
Use a 1-tablespoon cookie scoop and add 1 tablespoon of the cheesecake filling to each of the liners. Bake for 15 minutes. Turn the oven off, crack open the oven door and allow the cheesecakes to rest for 20 minutes before removing them from the oven. Chill in the refrigerator for 2 hours before topping with a dollop of whipped topping and serving.

Notes

Parchment paper or foil-lined wrappers are the easiest to peel from the cheesecake filling.
Be sure that the cream cheese is softened before you make the cheesecake filling. This will ensure a smooth cream cheese mixture with no clumps.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer