Mini Cheesecake Bites
Mini Cheesecake Bites made with a buttery graham cracker crust and a smooth, creamy cheesecake filling, baked in individual portions and perfect for parties, holidays, and make-ahead desserts.
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Servings: 12 cheesecakes
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature (2 × 8 oz packages)
- ¼ cup sour cream
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until fully incorporated.
- Spoon the crust mixture evenly into each muffin liner. Press firmly using the bottom of a small jar or a ¼-cup measuring cup to form a compact crust layer.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sour cream, granulated sugar, and vanilla extract. Mix until fully combined and smooth.
- Add the eggs one at a time, mixing after each addition until just incorporated.
- Evenly divide the cheesecake batter among the prepared muffin liners.
- Bake for 14–16 minutes, or until the cheesecake bites are set with a slight jiggle in the center.
- Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Top with fresh fruit, pie filling, or other desired toppings before serving.
Notes
To make these Mini Cheesecake Bites gluten free, substitute the graham crackers with certified gluten-free graham crackers or gluten-free cookie crumbs. Verify that all remaining ingredients are labeled gluten free to prevent cross-contamination.