Learn how to make mini Cheesecake Bites for the perfect individual dessert. The filling is so creamy, and the topping is easy using fresh fruit.
This Mini Cheesecake Recipe is one of my favorite cream cheese desserts. They are perfect for parties and special occasions, but they are super easy to make for the Best Brunch Desserts.
The individual size makes it easy to serve like Cheesecake Bars and Mini Oreo Cheesecake. If you prefer regular size, try Easy No Bake Cheesecake Recipe.
You can use any topping you love but we used fresh fruit. The strawberries, blueberries and raspberries look great on bite size cheesecakes. Keto fans might like Keto Cheesecake Recipe.
For another bite size treat, make Texas Sheet Cake Bites.
What's in this post: Mini Cheesecake Bites
Why You Will Love This
- All the cheesecake flavor without the work. It is so easy to make Cheesecake Bites and takes very little time.
- Easy to adapt. Choose any toppings you want for any occasion.
- Absolutely Delicious. The rich cheesecake batter is so luscious.
Ingredients
Graham Cracker Crust
- Graham Crackers. Crumble graham crackers into fine crumbs.
- Unsalted butter. Melted butter is added to the graham cracker crumbs.
- Sugar. Just plain granulated sugar.
Cheesecake Filling
- Cream cheese. Full fat brick style cream cheese. If you use something different, it will change the taste and texture.
- Sour cream. Full fat sour cream is best.
- Vanilla. Don’t add more than what the recipe calls for. You don’t want it to be runny.
- Large Egg. Allow the egg to be room temperature.
Keep scrolling to the bottom of the post and find the complete ingredient list.
Substitutions
- Toppings. Instead of fresh fruit, try caramel sauce, chocolate sauce, cherry pie filling, Blueberry Sauce Recipe or strawberry pie filling. The options are endless. You can also use chocolate ganache or melt chocolate in the microwave.
- Cheesecake Crust. You can use Oreo Cookies to make the crust. Our family loves Mini Oreo Cheesecake Bites.
- Filling. Add lemon zest to the cheesecake filling for a citrus flavor.
How to Make Cheesecake Bites
Step 1 – Mix together the sugar, melted butter, and ground graham crackers in a large bowl.
Step 2 – Scoop the mixture into the muffin tins. Press firmly to make an even layer on the bottom and a little bit up the sides.
Step 3 – Beat the cream cheese, sugar, vanilla extract, sour cream, and egg in a medium-sized bow with an electric mixer until smooth and fluffy.
Step 4 – Scoop approximately a tablespoon of the cheesecake filling and place it on top of the crust into an even layer in the muffin tin. Bake the cheesecakes. Allow to cool and add fresh berries and whipped cream if desired. I like to make Homemade Whipped Cream with heavy cream. It only takes a minute to make until you see stiff peaks form.
Pro Tips
- Muffin Liners. You can use muffin liners or cupcake liners if you prefer.
- Full-fat cream cheese. I do not recommend using reduced fat cream cheese in this recipe. The taste will not be as rich. Also, use the brick of cream cheese and not the tub.
- Room temperature ingredients. The cream cheese will blend into a smoother mixture if it’s softened at room temperature. This helps the mixture to be lump free.
- Make your own Graham Cracker Crumbs. If you don’t want to buy the crumbs, you can make your own by crushing graham cracker sheets. This is also an easy way to try other flavors such as chocolate or cinnamon for the crust.
- Don’t overbeat the batter. This will lead to cracking while baking.
FAQ’s
Place leftovers in an airtight container up to 3-4 days in the refrigerator. You can also freeze this dessert up to 1 month.
Wait to add toppings until ready to serve.
Yes, you can easily substitute the crust for gluten free ingredients. It is easy to make with your favorite gluten free cookies crushed into fine crumbs.
It is best to use a stand mixer or hand mixer to thoroughly combine the ingredients. This will result in the smoothest texture.
Don’t overfill the crust or overbake the cheesecake. Both of these can result in sinking. Overmixing can also result in the cheesecake collapsing.
No, you do not need a water bath for mini cheesecakes. The amount of batter in each one is very small and does not require a water bath.
They will no longer look wet and be slightly puffy when finished baking.
While some toppings are suitable for topping, generally it is best to wait until serving. This is especially true if using fresh fruit as a topping.
More Cheesecake Desserts
- Deep Fried Cheesecake Recipe
- Butter Pecan Cheesecake
- Deep Fried Cheesecake
- Cheesecake Mousse
- Philadelphia No Bake Cheesecake
- Snickerdoodle Cheesecake Bars
I can’t wait for you to try these easy and delicious Cheesecake Bites. If you love cheesecake, this is a must try. Don’t forget to leave a comment once you do.
Cheesecake Bites
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups Graham Cracker Crumbs
- 3 tablespoons unsalted butter melted and cooled
- 1 ½ tablespoon granulated white sugar
For the Cheesecake Filling:
- 8 ounces cream cheese room temperature
- ¼ cup sour cream room temperature
- ¼ cup granulated white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place liners in a mini muffin pan.
For the Graham Cracker Crust:
- Mix together the sugar, melted butter, and ground graham crackers in a large bowl.
- Scoop about a teaspoon of the crust mixture and place into each muffin tin of the mini muffin pan. Press firmly to make an even layer on the bottom and a little bit up the sides.
- Set aside while you prefer the filling.
For the Cheesecake Filling:
- Beat together the sugar, cream cheese, vanilla extract, sour cream, and egg in a medium-sized bow with an electric mixer until smooth and fluffy. Make sure that all the ingredients are at room temperature to avoid lumps.
- Scoop approximately a tablespoon of the cheesecake filling and place it on top of the crust into an even layer in the muffin tin.
- Gently tap the pan on the counter to release any air bubbles in the mixture.
- Bake for 16-18 minutes until the center of the cheesecake bites are set (no longer jiggly).
- Remove from the oven and allow to cool for about 20 minutes. Once it has reached room temperature, refrigerate for at least 3 hours or overnight.
- Then carefully remove the cheesecake bites from the pan and enjoy it as is, or with berries or whipped cream on top!
