Mini Cheesecake Bites Recipe
These mini cheesecake bites are good old-fashioned cheesecake made with Philadelphia cream cheese and graham cracker crust. These mini cheesecakes taste amazing on their own or with a homemade berry sauce.
Servings: 24 mini cheesecakes
Equipment
- mini muffin tin
Ingredients
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
- 3 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
Cheesecake Filling
- 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 You can also use mascarpone cheese instead of sour cream.
- ¼ cup granulated white sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
Instructions
- 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 well⅔ cup graham cracker crumbs, 3 tablespoon melted unsalted butter, 1 ½ tablespoon granulated white sugar, ¼ teaspoon kosher salt
- 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.
Cheesecake Filling
- 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)8 oz cream cheese at room temperature, ¼ cup sour cream, ¼ cup granulated white sugar, 1 ½ teaspoon vanilla extract, 1 large egg
- 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.
Baking
- 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.
Notes
To freeze cheesecakes:
Follow the instructions all the way through cooling the cheesecakes in the fridge. Once the cheesecakes are completely chilled, you can place them on a sheet pan or plate, making sure they are side by side and cover with 2 layers of plastic wrap.
Freeze for up to 1 month.
To thaw:
Remove the cheesecake from the freezer and place in the fridge to thaw gently overnight.
Nutrition
Calories: 63kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Nutrition Values are estimates only.
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