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Mini Cheesecake Bites Recipe

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4.4 from 11 reviews

These Mini Cheesecake Bites are a delightful, bite-sized dessert featuring a buttery graham cracker crust and a silky smooth cheesecake filling. Easy to prepare and perfect for parties or a sweet treat, they bake to creamy perfection and chill to a luxurious texture.

Ingredients

Graham Cracker Crust

  • ⅔ cup graham cracker crumbs
  • 3 tablespoons melted unsalted butter
  • 1 ½ tablespoons granulated white sugar
  • ¼ teaspoon kosher salt (or ⅛ teaspoon regular salt)

Cheesecake Filling

  • 8 oz cream cheese, room temperature
  • ¼ cup sour cream
  • ¼ cup granulated white sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prep for baking.
  2. Make Crust Mixture: In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix well until all ingredients are thoroughly incorporated.
  3. Prepare Muffin Tin: Line a mini muffin tin with mini muffin liners or grease the wells if liners are not available.
  4. Fill Crust: Scoop a heaping teaspoon of the crust mixture into each muffin well. Press the crust firmly and evenly into the bottom and slightly up the sides using the end of a wooden spoon, creating a compact crust layer.
  5. Bake Crust: Place the muffin tin in the preheated oven and bake the crusts for 4 to 5 minutes. Remove from oven and allow the crusts to cool.
  6. Prepare Filling: In a medium bowl, combine the room temperature cream cheese, sour cream, granulated sugar, egg, and vanilla extract. Mix vigorously using a mixer or whisk until the mixture is silky smooth and well blended (about 2 minutes with a mixer or 4 minutes by hand).
  7. Fill Crust with Cheesecake: Spoon a heaping tablespoon of the cheesecake filling over each cooled crust in the muffin tin, distributing evenly. If any filling remains, spread it evenly among the wells.
  8. Bake Cheesecakes: Bake the cheesecakes in the oven for 16 to 18 minutes. Check doneness by lightly shaking the pan; the centers should no longer jiggle visibly.
  9. Cool Cheesecakes: Remove the pan from the oven and let the cheesecakes cool completely in the pan at room temperature. Remember, the texture will be firmer after chilling.
  10. Chill: Once at room temperature, transfer the cheesecakes to the refrigerator and chill for at least 3 hours or overnight to set completely.
  11. Serve: After chilling, remove the cheesecake bites from the pan. Enjoy them plain or with your favorite toppings.

Notes

  • To Freeze: After chilling completely, place the cheesecakes side by side on a sheet pan or plate. Cover with 2 layers of plastic wrap and freeze for up to 1 month.
  • To Thaw: Remove from freezer and thaw gently in the refrigerator overnight.

Find it online: https://marthatasty.com/mini-cheesecake-bites-recipe/