Mini cheesecake bites are the perfect dessert for any occasion. These little bites of creamy, tangy cheesecake goodness are served on a buttery graham cracker crust and can be topped with anything you like—from fresh fruit to chocolate ganache or caramel drizzle. They’re simple to make, easy to serve, and completely customizable!
Perfect for parties, holiday gatherings, or when you just want a personal-sized dessert, these mini cheesecakes bake up quickly in a muffin tin, so no special pans are required. Let’s dive into this irresistible recipe!
What You’ll Need
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs (about 7 full sheets)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons sour cream (optional, for extra creaminess)
For Topping (Optional):
- Fresh fruit (berries, sliced kiwi, or mango)
- Whipped cream
- Chocolate ganache
- Caramel or fruit sauce
Tools:
- Muffin tin (standard 12-cup or mini 24-cup)
- Paper cupcake liners
- Mixing bowls (1 medium, 1 large)
- Electric hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
Pro Tips for Perfect Mini Cheesecake Bites
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
- Don’t Overmix: Overmixing the batter can incorporate too much air, which may cause the cheesecakes to crack. Mix until just combined.
- Use Paper Liners: Paper liners make removing the cheesecakes from the muffin tin super easy and keep them neat for serving.
- Cool Gradually: Let the cheesecakes cool in the muffin tin for 10-15 minutes before transferring to the fridge to chill. This prevents cracks and ensures a creamy texture.
- Customize Toppings: These mini cheesecakes are a blank canvas! Add fresh fruit, drizzle with caramel or chocolate, or sprinkle with crushed cookies or candies for fun variations.
Substitutions and Variations
- Crust: Swap graham cracker crumbs with crushed Oreos, Biscoff cookies, or even pretzels for a unique twist.
- Sugar-Free Option: Use a sugar substitute like monk fruit or erythritol for a lower-sugar dessert.
- Dairy-Free: Use vegan cream cheese and a plant-based butter alternative to make these dairy-free.
- Flavor Add-Ins: Add a splash of lemon juice for a tangy cheesecake or mix in some cocoa powder for a chocolate cheesecake base.
Make Ahead Tips
- Prepare in Advance: These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator until ready to serve.
- Freezing: Freeze individual cheesecakes without toppings by wrapping them tightly in plastic wrap, then placing them in an airtight container for up to 3 months. Thaw in the refrigerator before adding toppings and serving.
Instructions: How to Make Mini Cheesecake Bites
Step 1: Prepare the Muffin Tin
Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin (or a mini 24-cup muffin tin) with paper cupcake liners.
Step 2: Make the Crust
In a medium bowl, mix 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter until the crumbs are evenly moistened. Spoon about 1 tablespoon of the mixture into each liner and press firmly into the bottom using the back of a spoon or the base of a small glass.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat 16 oz cream cheese and 1/2 cup sugar with an electric mixer on medium speed until smooth and creamy. Add 1 teaspoon vanilla extract and 2 eggs, one at a time, mixing just until combined. If using, mix in 2 tablespoons sour cream for extra creaminess.
Step 4: Fill the Liners
Spoon the cheesecake batter evenly into the prepared liners, filling each about 3/4 full. Smooth the tops with the back of a spoon or a small offset spatula.
Step 5: Bake the Cheesecakes
Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let the cheesecakes cool in the tin for 10-15 minutes before transferring them to the fridge to chill for at least 2 hours.
Step 6: Add Toppings and Serve
Once chilled, remove the cheesecakes from the liners and top with your favorite garnishes, such as fresh berries, whipped cream, chocolate ganache, or caramel drizzle.
Leftovers and Storage Tips
- Refrigeration: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual cheesecakes (without toppings) wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
Mini cheesecake bites are the perfect dessert for any occasion—easy to make, endlessly customizable, and absolutely delicious. With their creamy filling, buttery crust, and endless topping possibilities, they’re sure to impress at your next gathering!
Give this recipe a try and let me know how they turned out. Did you stick with a classic topping or get creative with something new? Share your cheesecake adventures in the comments below. Enjoy every bite!
