Mini Cheesecake Bites

Mini Cheesecake Bites are rich, creamy, and indulgent treats served in perfectly portioned, bite-sized form. With a classic graham cracker crust and a smooth cheesecake filling, these little desserts are ideal for parties, dessert platters, or whenever you want a sweet treat without committing to a full slice.

Why You’ll Love This Recipe

These mini cheesecakes are simple to make, easy to serve, and require no utensils. They feature all the decadence of traditional cheesecake, but in convenient single servings. Great for gatherings or make-ahead desserts, they’re endlessly versatile — top them with fruit, chocolate, or caramel to suit any occasion or preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

• Cream cheese, softened

• Eggs

• Sour cream

• Vanilla extract

• Optional toppings: fruit preserves, whipped cream, chocolate ganache, caramel sauce

Directions

1. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

3. Spoon about 1 teaspoon of crust mixture into each liner and press down firmly.

4. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue to mix until fluffy.

5. Mix in eggs, one at a time, followed by sour cream and vanilla extract.

6. Spoon the cheesecake filling over the crusts, filling each liner nearly to the top.

7. Bake for 15–18 minutes, or until centers are just set.

8. Allow to cool completely, then refrigerate for at least 2 hours before serving.

9. Top with desired garnishes just before serving.

Servings and timing

This recipe makes approximately 24 mini cheesecake bites.
Preparation time: 15 minutes
Baking time: 18 minutes
Chilling time: 2 hours
Total time: 2 hours 33 minutes

Variations

• Use chocolate cookie crumbs or gingersnaps for the crust.

• Add lemon zest or almond extract to the batter for extra flavor.

• Swirl fruit jam into the filling before baking for a marbled effect.

• Top with mini chocolate chips or crushed candy for themed events.

storage/reheating

Store mini cheesecake bites in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 1 month. Thaw overnight in the fridge before serving.
Do not reheat; these are meant to be served chilled.

FAQs

Can I make these without a mini muffin tin?

You can use a regular muffin tin, but adjust the baking time to 20–25 minutes and yield will be lower.

Can I freeze mini cheesecakes?

Yes, freeze them in a single layer, then store in a freezer-safe container. Thaw in the fridge before serving.

What cream cheese should I use?

Use full-fat block-style cream cheese for the best texture and richness.

Can I make them ahead of time?

Yes, they are perfect for making 1–2 days ahead. Add toppings just before serving.

How do I know when they’re done baking?

They’re done when the centers are just set and still slightly jiggly. They will firm up as they cool.

Can I use silicone molds?

Yes, silicone molds work well and make for easy release, especially if you skip paper liners.

Are these gluten-free?

They can be if you use gluten-free graham crackers for the crust.

Can I use flavored cream cheese?

Yes, but it may change the sweetness and texture slightly. Adjust sugar to taste.

What toppings work best?

Try fresh berries, fruit preserves, chocolate drizzle, caramel sauce, or a dollop of whipped cream.

Why did my cheesecakes crack?

Overmixing or overbaking can cause cracks. Be gentle when mixing and don’t overbake.

Conclusion

Mini Cheesecake Bites are a perfect bite-sized dessert that brings all the richness of traditional cheesecake in a fun and convenient format. With endless topping options and simple preparation, these mini treats are as versatile as they are irresistible. Whether for a party, holiday, or everyday indulgence, they’re sure to disappear quickly.