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    Home » Recipes » Dessert

    Cheesecake Bites Recipe

    Published: Dec 1, 2021 by Kelly Stilwell · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe
    Cheesecake bite with fruit on a white plate.

    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!

    Cheesecake bites with blueberries and strawberry on a white plate.

    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!

    Jump to:
    • Why This Recipe Works
    • What Goes Into This Dessert
    • How to Make the Mini Cheesecakes
    • Variations
    • Top Tip
    • More Delicious Desserts
    • FAQ
    • Recipe

    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.

    Ingredients for cheesecake bites.
    • 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.

    Graham cracker crumbs in a food processor.

    Melt the butter.

    Add the melted butter to the crumbs in a medium bowl and blend.

    Butter going into food processor.

    Add powdered sugar to the crumb mixture and blend it all together.

    Powdered sugar going into a food processor with graham crackers.

    The mixture will be moist and easy to form into a crust.

    Graham cracker crust in a food processor.

    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.

    Graham cracker crust in scoop.

    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.

    Sugar going into large bowl of stand mixer.

    Add the vanilla extract and blend again until combined.

    Add the eggs one at a time and blend the cheesecake mixture well.

    Egg going into large bowl of stand mixer.

    Fill the cups evenly with the filling, approximately 1 tablespoon worth of mixture for each cup.

    Batter going into muffin 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.

    Cheesecake bites just baked.

    Once cooled and set, add toppings of choice and enjoy!

    Cheesecake bites with fruit topping.

    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.

    Cheesecake bites with fruit topping.

    More Delicious Desserts

    • Eggnog Custard with Crushed Peppermint
    • Bread and Butter Pudding Recipe
    • Decadent Turtle Brownie Cheesecake
    • Banana Nut Fudge Brownie Cupcakes

    FAQ

    How long does this cheesecake bites recipe keep?

    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.

    What's the secret to creamy cheesecake?

    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.

    Recipe

    Cheesecake bites with blueberries and strawberry on a white plate.

    Mini Cheesecake Bites Recipe

    Delicious cheesecake bites with a variety of toppings. Perfect for a dessert tray!
    5 from 2 votes
    Print this Recipe Pin this Recipe Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 12 servings
    Calories: 303kcal
    Author: Kelly Stilwell

    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 tablespoon of butter
      • ¼ C powdered sugar

      Cheesecake Filling

      • 16 oz cream cheese room temperature
      • 2 eggs large, room temperature
      • ⅔ C sugar
      • 1 teaspoon 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

      Notes: Make sure your cream cheese and eggs are both room temperature. This can really ensure a creamy cheesecake with no lumps. You will need to take the cream cheese out of the refrigerator an hour before you begin making the filling. The eggs will reach room temperature after about 30 minutes.
      Optional Toppings: strawberries, blueberries, raspberries, jam, cherries, chocolate, peppermint, or your favorite!

      Nutrition

      Serving: 1 | Calories: 303kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 274mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 722IU | Calcium: 54mg | Iron: 1mg
      Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
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      Food, Fun & Faraway Places participates in the Amazon Associates Program and other affiliate advertising programs designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites.

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