Mini Cheesecake Bites make the perfect bite-size sweet treat! They are creamy, delicious and easy to serve dessert for any occasion.
If you loved our Classic Cheesecake Recipe, then you are going to make these Mini Cheesecake Bites. The cheesecake is so flavorful with a delicious creamy texture.
If you love bite sized dessert recipes as much as I do, then try Mini Chocolate Chip Muffins, Mini Cinnamon Rolls, Easy Mini Brownie Bites Recipe and Mini Oreo Cheesecake.
Table of Contents
Why We Love Cheesecake Bites
Being a mom of large family, we love hosting family gatherings. Making these Mini Cheesecake Bites are perfect because you can easily serve these with Mini No Bake Chocolate Chip Cookie Cheesecake Recipe for any occasion.
Feel free to add your favorite toppings to these simple ingredient mini cheesecake bites.
Ingredients
- Graham Cracker Crumbs – Crush Graham Crackers with a food processor. Feel free to use a different crust to make these cheesecake bites. Use vanilla wafers or Oreo Cookie.
- Butter – We used unsalted butter that is melted and cooled
- Granulated Sugar – Adds a hint of sweetness to the crust
- Cream Cheese – We used room temperature and full fat cream cheese
- Sour Cream – Room Temperature sour cream is best or substitute with Greek Yogurt
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Mini Cheesecake Bites
Step 1 – Mix together the sugar, melted butter, and ground graham crackers in a large bowl.
Step 2 – Scoop the mixture into the bottom of each muffin tin. Press firmly to make an even layer on the bottom and a little bit up the sides. Set aside.
Step 3 – Beat together the sugar, cream cheese, vanilla extract, sour cream, and egg together.
Step 4 – Scoop the cheesecake filling on top of the crust into an even layer in the muffin tin and bake.
Expert Tips
- Muffin Pan – We used a mini muffin pan lined with mini cupcake liner to make this recipe. But if you prefer, you can make this recipe in a regular muffin pan.
- Graham Cracker Crust – To easily scoop the graham cracker mixture into the muffin pan, you can use a spoon or a cookie scoop.
- Combining Cheesecake Filling – Mix together the cheesecake batter in a bowl with a hand mixer or a stand mixer with the paddle attachment until fully combined.
- Chill Cheesecake Bites – After allowing cheesecake bites to cool to room temperature, make sure to allow the cheesecake to chill in the fridge. This is a great recipe to make ahead of time.
How do you Know When Cheesecake Bites are done Baking?
These mini cheesecake bites are finished baking when the center is slightly puffed and is no longer jiggly.
You will also notice that the center is set.
Serving Suggestion
We like to serve the mini cheesecake bites on a platter with the paper liner removed. This allows for you to see the graham cracker layer topped with the cheesecake and the fresh berries such as strawberries, blueberries and raspberries.
These mini cheesecake recipe is loaded with flavor and even better with other toppings. Here are some of our favorites.
- Chocolate Ganache
- Caramel Sauce
- Hot Fudge Sauce
- Cherry Pie Filling
- Lemon Curd
- Whipped Cream
Frequently Asked Questions
The best way to keep the cheesecake from sinking make sure to not overmix the batter and don’t overfill the muffin liners.
There is no need to do a water bath with these mini cheesecake bites since the batter is so small.
Store the leftovers in an airtight container for up to 3-4 days in the refrigerator.
Yes, you can freeze mini cheesecake bites. Wrap the cheesecake bites in plastic wrap individually then place in a freezer safe bag or container for up to 2 month. Thaw the cheesecake bite in the fridge overnight until thawed.
More Easy Cheesecake Recipes
If you make these Mini Cheesecake Bites Recipe, please leave us a comment or a star review. We love to hear from you.
Mini Cheesecake Bites
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups Graham Cracker Crumbs
- 3 tablespoons unsalted butter melted and cooled
- 1 ½ tablespoon granulated white sugar
For the Cheesecake Filling:
- 8 ounces cream cheese room temperature
- ¼ cup sour cream room temperature
- ¼ cup granulated white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place liners in a mini muffin pan.
- For the Graham Cracker Crust:
- Mix together the sugar, melted butter, and ground graham crackers in a large bowl.
- Scoop about a teaspoon of the crust mixture and place into each muffin tin of the mini muffin pan. Press firmly to make an even layer on the bottom and a little bit up the sides.
- Set aside while you prefer the filling.
- For the Cheesecake Filling:
- Beat together the sugar, cream cheese, vanilla extract, sour cream, and egg in a medium-sized bow with an electric mixer until smooth and fluffy. Make sure that all the ingredients are at room temperature to avoid lumps.
- Scoop approximately a tablespoon of the cheesecake filling and place it on top of the crust into an even layer in the muffin tin.
- Gently tap the pan on the counter to release any air bubbles in the mixture.
- Bake for 16-18 minutes until the center of the cheesecake bites are set (no longer jiggly).
- Remove from the oven and allow to cool for about 20 minutes. Once it has reached room temperature, refrigerate for at least 3 hours or overnight.
- Then carefully remove the cheesecake bites from the pan and enjoy it as is, or with berries or whipped cream on top!