These Mini Cheesecake Bites are made with graham cracker crust, creamy cream cheese filling, and a hint of vanilla. Easy, rich, and totally irresistible!
I swear, these Mini Cheesecake Bites have been my secret weapon for years. You know those family gatherings where everyone’s trying to outdo each other with the best dessert? Yeah, these babies have saved me from being that person who brings a sad, half-melted pie to Thanksgiving.
The first time I made them, it was pure panic baking. I’d completely forgotten I was supposed to bring dessert to a friend’s dinner party (classic me). I had about an hour to throw something together, and a full-blown cheesecake was just not happening. So, I grabbed my muffin tin and started improvising. Cheesecake? Good. Bite-sized anything? Even better.
I rushed over to the party with a plate of these little cheesecake bites, thinking, “Eh, they’ll probably be okay.” You know, low expectations and all. But then everyone started raving about them, and I actually had to laugh because I hadn’t even tried one yet. When I finally did—wow. I couldn’t believe how good they were. Creamy, rich, and just the right amount of sweetness.
Now, I make them for literally every event. Even if it’s just me watching Netflix. And they’re so easy to customize—sometimes I toss a bit of lemon zest into the filling or drizzle melted chocolate on top. I love recipes that are forgiving, you know? Ones you can mess around with and still get something delicious. These little cheesecakes? They’re pretty much foolproof.
Why You’ll Love This Mini Cheesecake Bites Recipe?
Okay, let’s break it down. Here’s why I can’t stop making these Mini Cheesecake Bites:
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Perfectly Portion-Controlled: Who needs to commit to a whole slice when you can have just a bite? Or five. No judgment here.
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Crazy Creamy: The mix of cream cheese, sour cream, and vanilla makes these bites just melt in your mouth. Pure bliss.
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Customizable to the Max: Add fruit, drizzle caramel, sprinkle crushed Oreos on top—whatever floats your boat.
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Low Maintenance: No water baths, no fancy techniques. Just a muffin tin and a little bit of patience.
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Freezer-Friendly: These little guys freeze like a dream, so you can always have a stash ready for when that cheesecake craving hits.
Ingredient Notes:
I’ve made these so many times I could probably do it blindfolded. But let’s make sure you’re fully prepared.
Graham Cracker Crust:
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Graham Cracker Crumbs: They’re like the backbone of this whole operation. You could use Oreos if you’re feeling extra.
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Melted Butter: Because it holds everything together and adds that rich flavor we all love.
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Sugar: Just a smidge for sweetness. It’s a dessert, after all.
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Salt: Don’t skip this. That tiny bit of salt makes the sweetness pop.
Cheesecake Filling:
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Cream Cheese: Gotta be room temp or you’ll end up with lumpy batter. Been there, done that.
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Sour Cream or Mascarpone: Adds creaminess and a slight tang that just works.
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Sugar: Sweetens the deal. Literally.
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Egg: Binds everything together. One’s all you need.
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Vanilla Extract: Never underestimate the power of good vanilla extract.
How To Make Mini Cheesecake Bites?
Let’s get you to cheesecake heaven.
Step 1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it well. No one wants to end up chiseling cheesecake out of a pan.
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Step 2. Make the Crust:
Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press about a teaspoon of this crumbly goodness into each muffin tin cavity.
Bake for 4 to 5 minutes until just set. Let them cool while you move on to the filling. This crust is like the comfy mattress your cheesecake is about to lie on.
Step 3. Whip Up the Filling:
In a mixing bowl, blend the cream cheese, sour cream, sugar, egg, and vanilla extract until smooth. But don’t go overboard—just mix until it’s creamy, not whipped. We’re aiming for silky, not frothy.
Step 4. Assemble & Bake:
Spoon the filling over each crust, filling them nearly to the top. They won’t rise much, so don’t be shy.
Bake for 16 to 18 minutes. When the centers are set but still have that slight jiggle, you’re golden. Let them cool completely before refrigerating.
Step 5. Chill & Serve:
Refrigerate for at least 3 hours. It’s tough to wait, but so worth it. Once chilled, pop them out and try not to eat them all in one sitting.
Storage Options:
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In the Fridge: Store them in an airtight container for up to 4 days.
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In the Freezer: Yep, you can freeze them for up to 2 months. Just let them thaw in the fridge before serving.
Variations and Substitutions:
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Gluten-Free: Swap the graham cracker crumbs for gluten-free cookies. Easy fix.
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Chocolate Lovers: Throw in some mini chocolate chips or drizzle with melted chocolate.
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Berry Bliss: Top with fresh strawberries, blueberries, or a berry compote.
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Citrus Twist: Add some lemon or lime zest to the filling for a fresh kick.
What to Serve with Mini Cheesecake Bites?
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Fresh Fruit: Strawberries, raspberries, blueberries—pretty much anything goes.
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Sauces: Caramel, chocolate, or even raspberry coulis if you’re feeling fancy.
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Whipped Cream: Always a good idea.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! In fact, they’re even better the next day.
Why did my cheesecakes crack?
Could be overbaking or overmixing. They’re temperamental little things.
Can I change the crust?
Absolutely! Oreos, gingersnaps, even pretzels if you’re feeling adventurous.
Alright, your turn! Are you ready to make the most adorable, delicious little cheesecakes ever? Try ‘em out and tell me if they disappear as fast at your place as they do at mine. Can’t wait to hear how it goes!
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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.