Mini Cheesecake Bites
Servings: 24
Calories: 229kcal
Ingredients
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
For the Filling:
- ¾ cup heavy cream
- 8 oz cream cheese room temperature
- 3 tablespoons sour cream
- 5 tablespoons granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon vanilla extract
Toppings:
- Diced blueberries and strawberries
Instructions
For the Crust:
- Line a mini muffin pan with paper liners.
- In a food processor, pulse the graham crackers, sugar and melted butter until it looks like wet sand.
- Divide evenly between liners. Press down firmly using the back of a spoon or a small cup.
- Place the pan in the freezer while you prepare the filling.
For the Filling:
- In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese until smooth. Add the sour cream, sugar, lemon juice, and vanilla extract, and mix until creamy.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined.
- Scoop the filling onto the chilled crusts, filling each liner about ¾ full. Smooth the tops with a rubber spatula.
- Refrigerate for at least 2 hours, or preferably overnight, to set.
Serving:
- Before serving, top each cheesecake with diced blueberries and strawberries.
Notes
Store covered in an airtight container for up to 5 days. Keep chilled until ready to serve for the best texture and flavor.
Toppings: Add fresh fruit or whipped cream just before serving to keep the toppings fresh and vibrant.
Nutrition
Calories: 229kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 123mg | Potassium: 60mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 637IU | Vitamin C: 0.3mg | Calcium: 40mg | Iron: 0.4mg
