Mini Cheesecake Bites are the perfect combination of creamy, smooth cheesecake filling paired with a buttery, crisp graham cracker crust—all in a perfectly portioned bite-sized treat.
These little cheesecakes offer all the indulgence of a classic cheesecake but with the convenience and charm of miniature desserts. They are ideal for parties, gatherings, celebrations, or whenever you want a quick and satisfying sweet treat without committing to a full-sized cheesecake.
Why i love this recipe
I love this recipe because it is simple, elegant, and incredibly versatile. Each bite delivers rich creaminess with just the right amount of sweetness, and the small size makes them easy to serve and enjoy.
They also bake faster than a traditional cheesecake, cool more quickly, and reduce the risk of cracking—making them beginner-friendly and practically foolproof.
This is a must try dish
This is a must-try dish because it brings the luxurious taste of classic cheesecake into a fun, shareable format. You can customize each batch with different toppings, flavors, or crusts, making this recipe one of the most flexible and crowd-pleasing desserts you can make.
Whether you’re hosting a party or looking for a make-ahead dessert, Mini Cheesecake Bites are always a hit.
Preparation Time and Cooking Time
Preparation time: 15 minutes
Cooking time: 15 minutes
Cooling and chilling time: 1 hour
Total time: about 1 hour 30 minutes
Servings and Calories
Servings: 12 mini cheesecake bites
Calories per serving: Approximately 160 kcal
Course and Cuisine
Course: Dessert
Cuisine: American
Ingredients
For the crust
1 cup graham cracker crumbs
3 tbsp granulated sugar
4 tbsp melted butter
For the cheesecake filling
12 oz cream cheese, softened
⅓ cup granulated sugar
1 tsp vanilla extract
1 large egg
1 tbsp sour cream
1 tbsp all-purpose flour
Optional toppings
Fresh berries
Fruit compote
Caramel or chocolate drizzle
Whipped cream
Cooking Directions
Prepare the crust by mixing graham crumbs, sugar, and melted butter. Press into lined muffin tins. Beat cream cheese with sugar, add vanilla, sour cream, flour, and egg. Scoop filling over crusts and bake at 325°F (163°C) for about 15 minutes. Cool completely, then chill before serving.
Step-by-Step Preparation Method
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Spoon about 1 tablespoon of crust mixture into each muffin cup and press firmly using the back of a spoon or a flat-bottomed glass.
- Bake the crust for 5 minutes and remove from oven to cool slightly.
- Prepare the filling by beating softened cream cheese until smooth and fluffy.
- Add sugar and vanilla extract; beat until fully combined.
- Add sour cream and flour, mixing gently.
- Add the egg and mix on low speed until just combined. Do not overmix.
- Divide the filling evenly into the prepared cups, filling each about two-thirds full.
- Bake for 14–16 minutes until set but slightly jiggly in the center.
- Remove from the oven and let cool in the pan for 20 minutes.
- Transfer to the refrigerator and chill for at least 1 hour before serving.
How to Serve
Serve these mini cheesecake bites chilled. They can be topped with fresh fruit, chocolate sauce, caramel, cookie crumbs, or whipped cream. They make an excellent dessert platter for parties or can be served individually for a simple and elegant treat.
Recipe Tips
Make sure cream cheese is fully softened to avoid lumps.
Do not overmix the batter; this prevents cracking and ensures a creamy texture.
Bake at a low temperature for even cooking.
Allow proper chilling time for best results.
Use a food processor for finely crushed graham crumbs.
Variations
Chocolate Mini Cheesecakes: Add 2 tbsp cocoa powder to the batter and use chocolate cookie crust.
Lemon Cheesecake Bites: Add 1 tbsp lemon zest and 1 tbsp lemon juice to the filling.
Oreo Mini Cheesecakes: Use crushed Oreos for the crust and mix Oreo pieces into the filling.
Salted Caramel Cheesecakes: Drizzle with caramel and sprinkle sea salt on top.
Berry Swirl Cheesecakes: Add small dollops of berry puree and swirl before baking.
Freezing and Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze baked and cooled cheesecake bites (without toppings) for up to 2 months. Thaw in the refrigerator before serving.
Special Equipment Needed
12-cup muffin tin
Paper cupcake liners
Electric mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Conclusion
Mini Cheesecake Bites are a delightful, elegant, and versatile dessert that delivers all the rich goodness of classic cheesecake in a convenient bite-sized form. With a creamy filling, buttery crust, and endless topping options, these little treats are sure to impress. Whether you’re preparing them for a celebration or simply treating yourself, this recipe is easy, reliable, and irresistibly delicious.
Mini Cheesecake Bites
Mini Cheesecake Bites are the perfect combination of creamy, smooth cheesecake filling paired with a buttery, crisp graham cracker crust—all in a perfectly portioned bite-sized treat.
Ingredients
For the crust
For the cheesecake filling
Optional toppings
Instructions
-
Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
-
In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
-
Spoon about 1 tablespoon of crust mixture into each muffin cup and press firmly using the back of a spoon or a flat-bottomed glass.
-
Bake the crust for 5 minutes and remove from oven to cool slightly.
-
Prepare the filling by beating softened cream cheese until smooth and fluffy.
-
Add sugar and vanilla extract; beat until fully combined.
-
Add sour cream and flour, mixing gently.
-
Add the egg and mix on low speed until just combined. Do not overmix.
-
Divide the filling evenly into the prepared cups, filling each about two-thirds full.
-
Bake for 14–16 minutes until set but slightly jiggly in the center.
-
Remove from the oven and let cool in the pan for 20 minutes.
-
Transfer to the refrigerator and chill for at least 1 hour before serving.
