Cheesecake Bites

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

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

Cheesecake Bites Ingredients

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You’ll need:

For the Crust

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

For the Cheesecake Filling

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

How to Make This Cheesecake Bites Recipe

STEP ONE: 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. 

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. 

STEP FOUR: Add 1 teaspoon of the buttered graham cracker mixture to each liner. Tamp down the buttered crumbs. Bake for 5 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.

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 1 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 2 hours before topping with a dollop of whipped topping and serving.

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.

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

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Storage

IN THE FRIDGE: Store any leftovers of this cheesecake bite recipe in the refrigerator in an airtight container for up to 5 days. 

IN THE FREEZER: You can freeze this easy mini cheesecake bites recipe for up to 1 month. Allow the cheesecake bites to thaw overnight in the refrigerator before topping and serving.

Whether you’re entertaining guests at home or bringing something sweet to a potluck, our creamy cheesecake bites provide 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.

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Cheesecake Bites

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

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 2 hours 55 minutes

Servings 40

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Ingredients

  

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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

Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 34mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 86IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.2mg

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