Description
These cheesecake bites are rich, creamy, and perfectly sweet, with a buttery graham cracker crust and a smooth cheesecake filling. They’re bite-sized, easy to serve, and ideal for parties, holidays, or anytime you want a classic dessert in a small, irresistible form.
Ingredients
For the Crust:
1¼ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 ounces (450 g) cream cheese, softened
½ cup sour cream
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Optional Toppings:
Fresh berries
Chocolate sauce
Caramel sauce
Fruit preserves
Preparation Method
Preheat the oven to 325°F (165°C). Line a mini muffin pan with paper liners.
Prepare the crust:
In a bowl, mix the graham cracker crumbs with melted butter until evenly combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner.
Make the cheesecake filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix well. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined.
Assemble:
Spoon the cheesecake batter over the crusts, filling each cup almost to the top.
Bake:
Bake for 18–22 minutes, or until the centers are just set and slightly jiggly.
Cool and chill:
Let the cheesecake bites cool at room temperature, then refrigerate for at least 2 hours until fully set.
Serve:
Remove from liners and add your favorite toppings if desired.
If you want, I can also provide no-bake cheesecake bites, chocolate cheesecake bites, or Oreo cheesecake bites 😋