Classic cheesecake bites recipe that makes for the perfect sweet treat! Liners filled with a graham cracker crust and creamy, smooth cheesecake, baked to perfection. These mini cheesecakes are great no matter the occasion!
Skip the mini cheesecakes and make my classic Strawberry Cheesecake!
CHEESECAKE BITES
These simple cheesecake bites are the perfect little sweet treat! A golden graham cracker crust topped with a rich, creamy classic cheesecake, so easy to make and loved by everyone. These cheesecake bites are perfect no matter what the occasion! Great for parties, holidays or even just when craving something sweet. Try these effortless cheesecake bites once, and you won’t be able to stop making them!
WHAT YOU NEED-
- Graham Crackers– For the classic route, use classic graham crackers. But you can also use Biscoff cookies or Oreo cookies for a chocolate crust. I love keeping it classic with the original graham crackers.
- Butter– Use either salted or unsalted butter, just be sure it’s melted. The butter acts as the “glue” to solidify the crust, so it doesn’t fall apart when eating.
- Sugar– Adding some granulated sugar to the cracker mixture helps work as the “Glue”.
- Cinnamon– You can’t forget ground cinnamon in the graham cracker crust! This adds extra flavors that are a must in cheesecake.
- Cream Cheese– Be sure to use softened cream cheese for this cheesecake! For the best results, you want to use original cream cheese, but low-fat cream cheese will work also.
- Sour Cream– Adding sour cream helps to make the cheesecake bites creamy and smooth! You can use either sour cream or plain non-fat Greek yogurt.
- Sugar– To sweeten the cheesecake this recipe calls for granulated sugar! To deepen the flavors, you can do a mix of brown sugar and granulated sugar.
- Vanilla– For added flavors, use either vanilla bean paste or vanilla extract!
- Eggs– Adding eggs to cheesecake is key to achieve silky, creamy, and smooth cheesecake!
HOW TO MAKE MINI CHEESECAKE BITES
With just a few simple steps, you can have these simple cheesecake bites ready in no time!
- Preheat the oven and line a muffin tin with cupcake liners. (You will have about 18 cheesecake bites.)
- Prepare the graham cracker crust and divide evenly among the liners.
- Press down the crumbs to create a tight crust and pre-bake the crust for 5 minutes.
- Beat the cream cheese until smooth, then mix in the sour cream, sugar, and vanilla.
- Add eggs one at a time, mixing gently. Divide the batter into the liners, over the crust.
- Bake the cheesecake bites until the cheesecake is firm, with a slight jiggle.
- Cool at room temperature, then refrigerate for a couple hours or overnight.
- Serve the cheesecake bites plain or with desired toppings.
TOPPING OPTIONS-
These cheesecake bites are delicious when you serve them plain, but you can totally elevate them by your choice of toppings!
- Whipped Cream– Keep it classy and serve these cheesecake bites with whipped cream! A light and delicious toppings.
- Fresh Fruit– Pair this classic cheesecake with fresh fruit! I love pairing it with raspberries, strawberries, blueberries, cherries, or even blackberries!
- Strawberry Sauce– Top these bites with my homemade strawberry sauce from my classic cheesecake recipe!
- Sauce– Drizzle the bites with chocolate, caramel or white chocolate sauce! For a seasonal twist, drizzle with pumpkin pie spice sauce!
- Chocolate Ganache– If you love chocolate, top the cheesecakes with chocolate ganache.
- Pie Filling– Use your favorite pie fillings as your toppings. I love serving these bites with cherry pie filling.
QUESTIONS YOU MIGHT HAVE:
This recipe calls for standard size muffin tins. If you want to make mini ones you can totally use mini muffin tin, just be sure to reduce the bake time.
I tested this recipe both ways! Although using no liner worked, I did have some issues with the crust getting stuck in the muffin tin. That is why I prefer you to use muffin liners for the best results.
No! This recipe does not require the water bath method!
Store the cheesecake bites in the fridge for up to 5-7 days! Just be sure to cover the cheesecake bites to avoid them from drying out!
Yes! These mini cheesecake bites freeze great! Wrap the cheesecake bites and store them in a freezer safe container or bag and freeze for up to 3-4 months. Thaw and enjoy! You can also enjoy them semi frozen for a little frozen treat!
Cheesecake bites take way quicker than regular cheesecake! Keep an eye out on the center of the cheesecake, it will have a slight jiggle but the edges will be firm.
OTHER DESSERT RECIPES-
If you love sweet treats, check out some of these other great dessert recipes!
Classic Cheesecake Bites Recipe
Ingredients
Graham Crust-
- 1 cup graham crackers
- 1/4 cup melted unsalted butter 1/2 stick
- 2 Tbsp granulated sugar
- ½ tsp ground cinnamon
Cheesecake-
- 16 oz softened cream cheese 2 packs
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- ½ tsp vanilla extract
- 2 eggs
Toppings-
- Heavy whipping cream
- Fresh Fruit
- Chocolate Ganache
Instructions
- Preheat the oven to 325°F and line your muffin tin with cupcake liners.
- Add broken graham crackers to a food processor and pulse the crackers into fine crumbs.
- Transfer the cracker crumbs to a bowl and mix with melted butter, sugar, and cinnamon until combined.1 cup graham crackers , 1/4 cup melted unsalted butter , 1/2 stick, 2 Tbsp granulated sugar, ½ tsp ground cinnamon
- Divide the cracker crumbs between the 18 cupcake liners, adding a little less than 1/4 cup into each liner. With the measuring cup, push the crumbs down into the liner, creating a tight cracker crust.
- Bake the graham cracker crust at 325°F for 5 minutes. Remove from the oven.
- Using a mixer, beat together the softened cream cheese until smooth.16 oz softened cream cheese , 2 packs
- Add the sour cream, granulated sugar, and vanilla to the cream cheese and mix again to combine.1/4 cup sour cream, 1/3 cup granulated sugar, ½ tsp vanilla extract
- Add one egg at a time, beating each egg just until combined. Do NOT overmix the batter.2 eggs
- Carefully divide the cheesecake batter among the 18 liners, over the baked graham cracker crust.
- Bake at 325°F for 12-14 minutes, until the cheesecake begins to turn a darker yellow.
- Remove from the heat and allow to cool at room temp. Transfer to the fridge and finish cooling for up to 3-4 hours, or overnight.
- Serve the cheesecake bites plain or topped with whipped cream, fruit, or chocolate ganache.Heavy whipping cream, Fresh Fruit, Chocolate Ganache
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