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Mini Cheesecake Bites in Mini Muffin Tins Recipe

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4.3 from 4 reviews

Delightfully creamy Mini Cheesecake Bites made in mini muffin tins, featuring a buttery graham cracker crust, rich cream cheese filling, and topped with a dollop of fruity preserves. Perfect bite-sized treats for parties, snacks, or anytime indulgence.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 24 mini cheesecake bites
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 2/3 cup graham cracker crumbs (about 6 graham cracker sheets)
  • 2 tablespoons butter (melted)

Filling

  • 2 (8-ounce) blocks Original Philadelphia cream cheese (full fat)
  • 2 tablespoons brown sugar (not packed)
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 1 teaspoon lemon zest

Topping

  • ½ cup jarred fruit preserves or spread (chunky style, various flavors like strawberry, apricot, mixed berries)

Instructions

  1. Prepare crust: Line two 12-mini muffin tins with parchment mini cupcake liners and set aside. In a medium bowl, mix graham cracker crumbs with melted butter until crumbs are well coated.
  2. Form crust base: Place 1 heaping teaspoon of the crumb mixture in each liner. Using a small shot glass, firmly press and twist the mixture to form an even crust at the bottom. Set aside—do not prebake.
  3. Preheat oven and soften cream cheese: Preheat oven to 350ºF. Soften cream cheese by leaving at room temperature for 30 minutes or microwaving 20-40 seconds until pliable.
  4. Mix filling: Using an electric mixer on medium speed with paddle or whisk attachment, whip softened cream cheese until creamy (about 30 seconds). Add brown sugar and mix until just combined. Then add eggs, vanilla extract, and lemon zest, mixing until fully combined. Avoid overmixing to prevent air bubbles.
  5. Fill liners: Use a small cookie scoop or pastry sleeve to fill each crust-lined mini muffin liner with cream cheese batter, filling to the top to prevent sunken centers.
  6. Bake: Bake mini cheesecakes for 10-12 minutes until edges are set and centers slightly jiggle.
  7. Gradual cooling in oven: Turn off oven and open door; leave cheesecakes inside for 10 minutes to prevent rapid cooling that causes cracking.
  8. Cool at room temperature: Remove tins and place on cooling racks for 30-60 minutes until they reach room temperature. Optionally, remove cheesecakes from tins to cool faster.
  9. Chill: Refrigerate cheesecakes in a covered container for at least 1 hour, ideally 4 hours or overnight for best texture.
  10. Add topping and serve: When ready to serve, top each cheesecake bite with ½ to 1 teaspoon of your choice of preserves. Serve chilled.

Notes

  • Do not prebake the crust; pressing and filling immediately works best.
  • Softening cream cheese prior to mixing helps achieve a smooth filling.
  • Avoid overmixing the filling to minimize cracking during baking.
  • Gradual cooling in the oven reduces cracks or sinking of cheesecakes.
  • Chilling improves texture and flavor; overnight chill is recommended for best results.
  • Use assorted fruit preserves for variety and colorful presentation.
  • Mini cupcake liners prevent sticking and make removal easier.

Find it online: https://cheftinaskitchen.com/mini-cheesecake-bites-in-mini-muffin-tins-recipe/