Easy Mini Cheesecake Bites - Small, Creamy Treats for Any Occasion
These mini cheesecake bites are the kind of dessert you can make on a weeknight and still feel proud to serve at a party. They’re creamy, rich, and just the right size for a quick treat. No water bath, no fancy equipment, and no stress.
Ingredients
- 1 cup (100 g) graham cracker crumbs (or digestive biscuits)
- 2 tablespoons granulated sugar
- 4 tablespoons (56 g) unsalted butter, melted
- Pinch of salt
- 16 oz (450 g) full-fat cream cheese, softened to room temperature
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- ⅓ cup (80 ml) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ teaspoon fine salt
- Fruit preserves or lemon curd
- Fresh berries
- Chocolate ganache or melted chocolate
- Caramel sauce
- Whipped cream
- Crushed cookies or nuts
Instructions
- Prep your pan. Line a 12-cup muffin pan with paper liners. Preheat the oven to 325°F (163°C). Set out your cream cheese, eggs, and sour cream to warm slightly if you haven’t already.
- Make the crust. In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until the crumbs look like wet sand. It should clump when pressed.
- Press the crust. Divide the mixture evenly among the liners, about 1 heaping tablespoon each. Press firmly with the back of a spoon or the bottom of a small glass to compact the crust.
- Pre-bake the crust. Bake for 5–6 minutes. This helps set the crust and keeps it crisp. Let it cool slightly while you make the filling.
- Beat the cream cheese. In a large bowl with a hand mixer or stand mixer, beat the cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
- Add sugar and salt. Beat in the sugar and salt until combined and creamy. Avoid overmixing—just get it smooth.
- Add eggs. Mix in the eggs one at a time on low speed, scraping the bowl as needed. Keep the mixer on low to prevent too much air from getting into the batter.
- Finish the batter. Add sour cream, vanilla, and lemon juice. Mix on low until silky and uniform. The batter should be pourable but thick.
- Fill the cups. Divide the batter among the crusts, filling each liner about 3/4 full.
- Bake. Bake at 325°F (163°C) for 15–18 minutes. The edges should look set, and the centers should still jiggle slightly like set Jell-O.
- Cool gradually. Turn off the oven, crack the door, and let them rest for 5 minutes. Then move the pan to a cooling rack and let the cheesecakes cool to room temperature.
- Chill. Refrigerate for at least 2 hours, preferably 4, to firm up. Top right before serving.
- Add toppings. Spoon on jam, swirl chocolate, or add fruit and whipped cream. Keep it light so the cheesecake remains the star.