This easy mini cheesecake bites recipe is going to be your new best friend once you give them a try. Good old-fashioned cheesecake made with Philadelphia cream cheese and graham cracker crust doesn't get the credit it deserves. I'm here to change that with this simple cheesecake bites recipe! You might want to make a double batch of these because they are that good.
Table of contents
- Why you will love these cheesecake bites
- Mini cheesecake bites ingredients
- How to make cheesecake bites
- Toppings for cheesecake bites
- Storing cheesecake bites
- How to serve mini cheesecake bites
- Common questions about making this mini cheesecake bites recipe:
- Can you make these cheesecake bites ahead of time?
- Do I need to cook cheesecake bites in a water bath like other cheesecake recipes?
- Should I store these with the berries on top or plain?
- Do you serve these mini cheesecake bites with or without the muffin liner?
- Should these be served cold or at room temperature?
- Can these be frozen?
- Pairing Ideas
- For more Easy Dessert recipes:
Why you will love these cheesecake bites
Now I am not sure why so many bakers have gotten away from this classic cheesecake recipe and moved on to fancier versions but this is the one and only for me. This mini cheesecake bite recipe is so good and really easy to make.
Normally baking a full Philadelphia cheesecake or strawberry cheesecake can be a bit more time-consuming or a bit too heavy for a dessert. Depending on the recipe, it can also be too much cheesecake and not enough crust.
That is where my love for these mini cheesecakes comes in. These little cheesecake bites are made in a mini muffin tin yielding 24 delicious and decadent mini bite-sized cheesecakes.
Mini bites of crunchy graham cracker crust and a light cream cheese filling is the perfectly balanced dessert. It really is a much better experience and so much more manageable than a traditional large slice of cheesecake.
An added bonus with this cheesecake bites recipe is you do not need any plates or utensils. It is 100 percent a finger food kind of dessert.
When making this mini cheesecake bites recipe, the steps are really easy too! As you are baking the crust, you can assemble the cheesecake batter.
If you are not good at multi-tasking, no worries! It still is quick and easy.
Mini cheesecake bites ingredients
- cream cheese
- graham crackers
How to make cheesecake bites
Making these mini cheesecake bites could not be any simpler. Here are what the steps look like:
- Make the graham cracker crust
Here you are just going to mix the ground-up graham crackers, melted butter and sugar together in a small bowl. Very easy! Every good cheesecake needs a delicious homemade graham cracker crust 🙂
- Pressing down the Cheesecake crust: Place graham cracker mixture into muffin tins and press them down.
Here you add the graham crackers crumbs to the lined muffing tins and gently press the graham crackers down. Once you have done this, you bake it for a few minutes. You will know when the graham cracker crust is ready because you will begin to smell the amazing aroma of baked graham crackers coming from the oven.
- Make the cheesecake filling.
While the graham crackers are baking, you can begin whipping together the cheesecake filling. You only need sour cream, vanilla, cream cheese, and sugar for this part.
Make sure they are all at room temperature. This will ensure that the mixture is smooth and creamy.
- Add cheesecake filling to the baked graham cracker crust in the muffin tin.
Once the graham crackers have baked for a few minutes in the oven, remove them to cool. When they are cool, grab a tablespoon and begin to fill the mini muffin tin with the cheesecake batter.
Try to make sure they are all filled evenly. After you have filled the muffin tin with the cheesecake batter it is off to bake and then cool.
When the mini cheesecakes are done baking and fully cooled, you want to make sure they are refrigerated for at least four hours to set up.
Then you can enjoy it as is or with a delicious berry sauce!
This mini cheesecake recipe is a great balance of the amazing homemade graham cracker crust and the cheesecake filling.
Toppings for cheesecake bites
These cheesecake bites will not fill you up too much and can be eaten as is in the picture above or topped with your favorite toppings like a simple berry sauce , blackberry puree, or homemade blueberry sauce if you want to make berry cheesecake bites. In the Fall, I love making my homemade cranberry sauce and using that as a topping along with my sugared cranberries.
You could also just use strawberries for the topping for strawberry cheesecake bites. Choose any flavor that you prefer.
There are so many delicious toppings and flavors that you can choose for these bite-sized cheesecakes. I highly recommend making a double batch of these because they will be eaten up in no time.
Storing cheesecake bites
One of the things I love about these cheesecake bites is that they can sit in your refrigerator during the week and you can grab one when you want a quick sweet treat. If you decide to make a double batch of these mini cheesecakes, you can freeze one of the batches for later.
When you have gone through the first batch, just place the frozen batch in the fridge overnight to thaw and you are all set to enjoy more of them.
How to serve mini cheesecake bites
These mini cheesecake bites are extremely tempting and a little bit of a guilty treat. I feel a lot less guilty eating these instead of an entire slice of cheesecake.
I also think they make a great dessert to serve to guests.
You can make it all ahead of time and when you place these out on a platter with coffee or tea, guests can grab what they need and there is no extra fussing with slicing up a cake.
Common questions about making this mini cheesecake bites recipe:
Can you make these cheesecake bites ahead of time?
Yes, these cheesecake bites are meant to be made ahead of time so they have time to cool in the fridge. They can be made up to 3 days ahead of time and still retain that great crunch in the crust.
Do I need to cook cheesecake bites in a water bath like other cheesecake recipes?
No. That is the simplicity and greatness of this mini cheesecake recipe is that you are only adding these into a mini muffin tin and no other special baking techniques are needed.
Should I store these with the berries on top or plain?
Ideally, you should only top these mini cheesecakes with the berries when you know you will eat them soon. Will it ruin the cheesecakes if it's in the fridge for a few days, no.
If you do decide to add a berry sauce to the cheesecakes ahead of time, you may get a little juice that runs into the cupcake liner.
Do you serve these mini cheesecake bites with or without the muffin liner?
This is totally up to you! If you do decide to take off the liners then make sure you do it slowly so you do not accidentally pull some of that delicious graham cracker crust with it.
Should these be served cold or at room temperature?
Cheesecake should always be kept chilled until ready to eat. When I entertain with these (these mini cheesecakes are great for a crowd), I will plate them up just after dinner and they sit out for no more than 30 minutes because honestly, that is how long they last 🙂
Can these be frozen?
Absolutely. To freeze these cheesecake bites, just chill them fully in the fridge first then transfer to a freezer-safe container making sure they are not stacked up but sitting next to each other in the container.
You can eat them from the frozen state (more like an ice cream treat) or thaw them first.
To thaw, just place the freezer container with the mini cheesecakes into the fridge overnight.
If you have read some of my other recipes, you know I am always looking for easy ways to entertain so I can spend more time with my guests.
You really don't need a party or an excuse to make these berry cheesecake bites! This mini cheesecake recipe is perfect for a party of one or 10.
I promise you will be addicted once you give them a try.
The easiest way to remove cheesecake from a muffin tin is to use a muffin liner. If you do not have a muffin liner, greasing the muffin wells before baking will help. When the cheesecakes are done cooking, just run a sharp knife along the edges of the muffin well to help release the cheesecake.
Yes. All cheesecake needs to be refrigerated because it is dairy and because refrigeration helps set up and firm the cheesecake.
You will know when mini cheesecakes are done when you gently shake the pan and the center does not jiggle.
If you are looking for ideas of what to serve with these mini cheesecake bites, here are some of our favorites:
For more Easy Dessert recipes:
If you love this mini cheesecake bites recipe, you may also like these:
- Italian Apple Cake
- Key Lime Tart
- Mixed Berry Crisp
- Easy Creamy Lemon Bars and Cranberry Bars
- Apple Galette with Brown Butter Frosting
- Bittersweet Chocolate Cupcakes
- Mixed Berry Shortbread Tart
- Easy Chocolate Cupcakes
- Pumpkin Cake
- Carrot Cake
- Pizzelle Recipe
- Super Moist Chocolate Cake
- Italian Bread Pudding
- Chewy Chocolate Chip Oatmeal Cookies
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Easy Mini Cheesecake Bites
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- mini muffin tin
Graham Cracker Crust
- ⅔ cup graham cracker crumbs You can pulse full size graham crackers in a food processor or smash them up well in a ziploc bag
- 2 tablespoon melted unsalted butter
- 1 ½ tablespoon granulated white sugar If you like a more decadent dessert you can use brown sugar instead of regular granulated sugar
- ¼ teaspoon kosher salt or ⅛ teaspoon regular salt
- 8 oz cream cheese at room temperature This is one full block of cream cheese. You should take the cream cheese out of the refrigerator about 1 hour before you are ready to use it.
- ¼ cup sour cream or mascarpone cheese full fat works best. If you decide to use Italian Mascarpone then make sure it is at room temperature
- ¼ cup granulated white sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- Pre-heat your oven to 350 degrees
Making the graham cracker crust
- In a large bowl, add your ground graham crackers, melted butter, salt and sugar and mix well
- Line your mini muffin tin with mini muffin liners. If you do not have liners then grease the well of the muffin tray.
- Now scoop one good heaping teaspoon of your crust into each of the wells
- Do this until all of the crust is used up
- With the end of a wooden spoon or something similar in shape, press the crust into the wells of the tin well until it looks pressed and firm and the crust comes up of the sides a little bit. I use a bit of a rotating motion to push the crust up the sides of the cupcake liner a little bit.
- Place the crust in the pre-heated oven for 4-5 minutes. then remove and let cool.
- In a medium bowl, add your room temperature cream cheese, egg, sour cream, vanilla and sugar and mix really well until it becomes silky smooth (about 2 minutes with a mixer or about 4 minutes with a whisk)
- Take a heaping tablespoon of your cheesecake filling and place on top of the graham cracker crust. Keep doing this until all of the filling is used up. If there is any left over then evenly distribute it to all of the wells.
- Bake for 16-18 minutes or until you cannot see the center jiggle when you give the pan a light shake. Oven temperatures vary so start checking those cheesecakes at around 16 minutes.
- Remove from the oven and let cheesecakes cool completely in the pan. (The cheesecake will not be ready to eat until it has chilled so if you grab a test one to try just remember that the consistency will change and firm up once it is cold)
- Once the cheesecake have come to room temperature, place in the refrigerator for at least 3 hours or overnight to completely chill and set up.
- Once it is fully chilled you can remove them from the pan and enjoy them as is or add your favorite topping.
Nutrition Values are estimates only.See full nutrition disclaimer here