Easy Mini Cheesecake Bites – There’s something, about the delight of sharing a tasty dessert that’s both easy to make and absolutely enjoyable. That’s where these amazing little Easy Mini Cheesecake Bites come into play. They are a mixture of creamy cheesecake and crispy graham cracker crust all packed into a bite-sized delight. Whether you’re hosting a gathering or simply craving an indulgence at home these cheesecakes featuring cream cheese graham crackers and a hint of vanilla are guaranteed to steal the spotlight!
I can still vividly recall the first time I whipped up these Easy Mini Cheesecake Bites. It was for a family get-together. I wanted something that would impress effortlessly. The way my husband’s eyes lit up with delight after taking that bite and how my child couldn’t resist asking for “just one more” over and again instantly made these cheesecakes an absolute favorite in our household. Their simplicity combined with their flavor never fails to leave an impression.
What makes this Easy Mini Cheesecake Bites truly special?
What truly sets these Easy Mini Cheesecake Bites apart is their mix of effortless grace and versatility. They’re straightforward enough for even beginner bakers to tackle classy for any occasion or gathering. These scrumptious treats present the proportion, between a homemade graham cracker crust that adds a pleasant crunchiness and a lusciously rich filling that exudes creaminess. You can easily customize them according to your preferences by choosing between cream or mascarpone well as granulated or brown sugar options.
Whether you’re enjoying a laid-back treat with your loved ones or looking to make a statement at a gathering these adorable bite-sized cheesecakes are guaranteed to bring joy and leave a lasting impression, with their presentation and irresistible flavor.
What You Need To Make This Easy Mini Cheesecake Bites Recipe?
Graham Cracker Crust: For a fresher crust it’s worth taking the step of crushing graham crackers instead of using pre-made crumbs. Making your crust gives it that homemade touch.
Room Temperature Cream Cheese: To achieve a lump-free cheesecake filling make sure the cream cheese is, at room temperature before mixing.
Sour Cream or Mascarpone: For flavor profiles, you can choose between full-fat sour cream for a classic tang or mascarpone for a creamier and richer taste.
Sugar Options: If you want to keep it traditional go with granulated sugar. If you’re looking for a hint of caramel flavor, in the crust brown sugar is an option.
Salt: Adding an amount of salt enhances the sweet and buttery flavors of the crust.
Vanilla Extract: To make the cheesecake more inviting add some vanilla extract. Its comforting and familiar aroma will surely tantalize your senses.
Steps To Make Easy Mini Cheesecake Bites:
Step 1: Combine graham cracker crumbs, melted butter, sugar and a pinch of salt until they are well mixed. Firmly press this mixture into the wells of a muffin tin that has been lined with paper liners creating an indentation, in each well for the filling.
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Step 2: Give the crusts a bake at 350 degrees Fahrenheit for 4 to 5 minutes. Once done allow them to cool while you get ready to prepare the filling.
Step 3: Whip cream cheese at room temperature, an egg, sour cream (or mascarpone) vanilla extract and sugar until you achieve a silky and smooth consistency.
Step 4: Spoon the creamy filling over each crust making sure to fill them up
Step 5: Place them in the oven and bake for 16 to 18 minutes. Keep an eye on them after, around 16 minutes as oven temperatures can vary.
Step 6: Allow them to cool in the pan first before transferring them to the refrigerator. Let them chill for 3 hours to achieve that perfect texture. Remember patience is key here!
Tip:
To achieve a creamy filling make sure that all your ingredients, for the filling. Cream cheese, sour cream (or mascarpone) and eggs. Are at room temperature before you start mixing. This small but important step can greatly impact the texture of your cheesecake. When the ingredients are at room temperature they blend together seamlessly preventing overmixing (which can introduce much air and result in cracks) and ensuring a velvety and consistent mixture. This advice is particularly crucial when making cheesecakes since slight variations, in texture can be easily noticed. By following this practice you’ll be able to produce mini cheesecake bites that are smooth and creamy every single time.
Frequently Asked Questions:
Can I use brown sugar in the crust?
Certainly! Using brown sugar, in the crust will impart a caramel-like taste.
How long should I chill the cheesecakes before serving?
For flavor development it is recommended to chill the cheesecakes for at least 3 hours. However allowing them to chill overnight yields the best results.
Can I add toppings to these cheesecakes?
Absolutely! Feel free to enhance your cheesecakes with options such as fruits, chocolate shavings or a dollop of whipped cream.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Mini Cheesecake Bites
Ingredients
Graham Cracker Crust:
- ⅔ c graham cracker crumbs
- 2 tbsp. melted unsalted butter
- 1 ½ tbsp. granulated white sugar
- ¼ tsp kosher salt or ⅛ tsp regular salt
Cheesecake Filling:
- 8 ounces cream cheese at room temperature
- ¼ c sour cream or mascarpone cheese full fat
- ¼ c granulated white sugar
- 1 large egg
- 1 ½ tsp vanilla extract
Instructions
- Set your temperature to 350 degrees.
- Prepare the Crust: Mix together graham cracker crumbs, melted butter, sugar and a pinch of salt. Press this mixture into muffin tins to create the crust.
- Place the crusts, in the oven. Bake them for 4 to 5 minutes. Once done allow them to cool down.
- Make the Filling: In a bowl combine cream cheese at room temperature with cream (or mascarpone) sugar, an egg and some vanilla extract. Mix until you achieve a smooth consistency.
- Assemble the Cheesecakes: Spoon the prepared filling over each crust in the muffin tins evenly.
- Put them back in the oven. Bake for 16 to 18 minutes. The cheesecakes are ready when their centers no longer jiggle.
- Allow them to cool down completely before transferring to the refrigerator. Refrigerate, for 3 hours.
- Completely chilled, take the bites out of the pan. Serve as is or enjoy with your preferred topping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I made the cheesecakes and they look nice and I will be serving them tonight, but I want to say it only made 12. The directions were not clear on what size muffin tend to use so I use the basic size and it barely made 12 not 24. Just don’t want someone to be unprepared.