Cheesecake Bites Recipe
This cheesecake bites recipe is absolutely heavenly! It’s super easy to make and you can add a variety of toppings to make a beautiful platter of bite-sized desserts!
This dessert is perfect for any time of year as you can decorate them in so many ways. Choose your favorite toppings and get creative!
With just seven ingredients, this dessert take about 10 minutes to put together. After 20 minutes in the oven, these little guys will be ready to chill.
If you’re a fan of cream cheese, too, you’ve got to try this pumpkin bars with cream cheese frosting recipe and these cream cheese appetizers. So good!
Why This Recipe Works
One of my favorite things about this cheesecake bites recipe is that it’s so easy. With just 7 ingredients, you can serve a great dessert that’s festive and makes a beautiful presentation.
I also love that you can change up the toppings. We have a lot of ideas but I’m betting you can come up with something fabulous, too.
These make the perfect bite of dessert to pass around at your next party when it’s time for something sweet!
What Goes Into This Dessert
This is a simple classic cheesecake recipe, but we have all kinds of suggestions for toppings under variations below.
- Graham crackers – we think the graham cracker crust is heavenly with cheesecake!
- Real butter – don’t make a recipe like this and try to save calories. They are small so treat yourself!
- Cream cheese – makes the best creamy cheesecake filling.
Scroll down to recipe card for additional ingredients and quantities.
How to Make the Mini Cheesecakes
Preheat the oven to 325 degrees.
Make the Crust
Blend graham crackers in a food processor to create the graham cracker crumbs to use for the crust.
Melt the butter.
Add the melted butter to the crumbs in a medium bowl and blend.
Add powdered sugar to the crumb mixture and blend it all together.
The mixture will be moist and easy to form into a crust.
Line each cup in a mini muffin pan with a mini muffin liner.
Add about 1 tablespoon worth of the graham cracker mixture into each cup.
Press the mixture into the bottom of each cup to form the crust.
Make the Filling
In a large bowl, blend the cream cheese and sugar together using a stand mixer or electric hand mixer.
Add the vanilla extract and blend again until combined.
Add the eggs one at a time and blend the cheesecake mixture well.
Fill the cups evenly with the filling, approximately 1 tablespoon worth of mixture for each cup.
Bake cheesecake bites for 18-20 minutes, until there is only a slight jiggle in the center of each cup.
Let cool completely on a wire rack and then place them in the fridge for about 4 hours or overnight to set.
Once cooled and set, add toppings of choice and enjoy!
Variations
Crust
If you’re not a graham cracker fan, you can make the graham cracker crust with vanilla wafers, Oreo cookies (not insides!) or Oreo crumbs. You could also simply use phyllo cups or these round butter cups.
Topping
Top this mini cheesecake recipe with the freshest berries you can find like strawberries, blueberries, or raspberries.
You could also use jam, canned cherries, or chocolate shavings for toppings. Chocolate fans could add milk chocolate chips, dark chocolate chips, or white chocolate chips right to the batter.
Seasonal Ideas
For Valentines Day, you could decorate these with heart sprinkles.
If you wanted to make a pretty Spring dessert, you could add edible flowers to a combination of berries.
For Fall, warm spices like cinnamon and nutmeg added to the cheesecake batter would be delicious. Sprinkle on before you bake cheesecakes.
When making Christmas cheesecakes, you could add crushed peppermint like we did when we made this egg nog custard.
Top Tip
Please, please, make sure your cream cheese and eggs are both at room temperature when you begin making the filling. You will need to take the cream cheese out of the refrigerator an hour before you begin making the filling for this cheesecake bites recipe. The eggs will reach room temperature after about 30 minutes.
More Delicious Desserts
FAQ
You will need to refrigerate any leftover mini cheesecakes in an airtight container. They will keep for up to 3 days. You can also freeze the cheesecakes in an airtight container for 2-3 months. They truly are best eaten the same day.
The number one reason cheesecake turns out lumpy is rushing and not making sure your cream cheese is at room temperature when you begin making the filling. Don’t assume it will become room temperature while you’re making it. Take it out of the fridge an hour before you plan to use it.
Mini Cheesecake Bites Recipe
Equipment
- Mini Cupcake Liners
- Mini Cupcake Pan
Ingredients
Ingredients
Graham Cracker Crust
- 12 graham crackers crumbled to make about 1 ½ cups of crumbs
- 6 Tbsp of butter
- ¼ C powdered sugar
Cheesecake Filling
- 16 oz cream cheese room temperature
- 2 eggs large, room temperature
- ⅔ C sugar
- 1 tsp vanilla extract
Instructions
Instructions
- Preheat the oven to 325 degrees.
For the Crust
- Blend graham crackers in a food processor to create the crumbs to use for the crust.
- Melt the butter.
- Add melted butter to the crumbs and blend.
- Add powdered sugar to the crumb mixture and blend it all together. Mixture will be moist and easy to form into a crust.
- Line a mini muffin tin with paper cups and drop about 1 tablespoon worth of the graham cracker mixture into each cup.
- Press the mixture into the bottom of each cup to form the crust.
For the Filling
- In a large bowl, blend the cream cheese and sugar together. Add the vanilla extract and blend again until combined.
- Add the eggs one at a time and blend well.
- Fill the cups evenly with the cheesecake batter, approximately 1 tablespoons worth of mixture for each cup.
- Bake cheesecakes for 18-20 minutes, until there is only a slight jiggle in the center of each cup.
- Let cool completely and then place them in the fridge for about 4 hours to set, or allow them to set overnight.
- Once cooled and set, add toppings of choice and enjoy!
Notes
Nutrition
