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Quick Cheesecake Bites – Creamy, Sweet & Easy

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These mini cheesecake bites deliver all the creamy indulgence of classic cheesecake in a perfectly portioned size. Easy to bake, chill, and customize with toppings, they’re ideal for parties, gatherings, or make-ahead treats that also freeze beautifully.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (plus chilling time)
  • Yield: 24 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

⅔ cup graham cracker crumbs

3 tbsp unsalted butter, melted

1 ½ tbsp granulated white sugar (or brown sugar)

¼ tsp kosher salt (or ⅛ tsp regular salt)

8 oz cream cheese, at room temperature

¼ cup sour cream (or mascarpone cheese)

¼ cup granulated white sugar

1 large egg

1 ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with liners, or grease if not using liners.
  2. Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt. Scoop about 1 teaspoon into each muffin well and press firmly to form a base. Bake for 4–5 minutes, then let cool.
  3. Prepare the filling: In a bowl, beat cream cheese, sour cream, sugar, egg, and vanilla until smooth.
  4. Spoon about 1 tablespoon of filling over each crust, dividing evenly.
  5. Bake for 16–18 minutes, until centers are set and no longer jiggle.
  6. Cool completely in the pan, then refrigerate at least 3 hours or overnight to set.
  7. Remove from pan and serve plain or with toppings of choice.

Notes

  • Add a swirl of fruit puree or jam before baking for a fruity twist.
  • Top with chocolate ganache, caramel, or lemon curd.
  • Swap graham crackers for chocolate cookies, gingersnaps, or vanilla wafers.
  • Stir in mini chocolate chips or crushed cookies for texture.
  • Make festive versions with seasonal fruits or candies.
  • Can be made ahead and stored chilled or frozen.

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