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.

Prep Time15

Cook Time20

Rest/Chill Time2 20

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: Butter Pecan Cheesecake Bites Recipe

Servings:

Calories: 54kcal

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