Mini Cheesecake Bites (Easy Bite-Size Cheesecake Recipe)
Inside: These mini cheesecake bites bake in a muffin tin, making them easy to portion and serve, and a perfect make-ahead dessert for parties, showers, and holidays.
Mini cheesecake bites are the perfect little dessert when you want all the creamy richness of cheesecake without the fuss of slicing and serving. These bite-size cheesecakes bake in a muffin tin with a buttery graham cracker crust and a silky cheesecake filling that’s rich, smooth and party-ready. Dress them up with fruit, chocolate or caramel and watch them disappear.
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Mini desserts are always a hit at cocktail parties, bridal and baby showers, and even game-day gatherings. From One-Bite Mini Pumpkin Pies to Tropical Passion Fruit Tartlets, and Bite-Sized Lemon Tarts the grab-and-go nature of bite-size treats makes them easy to serve—and even easier to enjoy. The same is true for this bite-sized cheesecake recipe.
These mini cheesecake bites are simple to make with a creamy, slightly tangy cheesecake filling and a buttery cookie crust that delivers classic cheesecake taste in two perfect bites–no fork or spoon required.
The vanilla cheesecake filling comes together in a single bowl, and the crust works with whatever you have on hand—crushed graham crackers, chocolate cookies, or even ‘Nilla wafers. Paper liners make the mini cheesecakes easy to lift from the muffin tin and keep them neat and mess-free for serving.
Why you’ll love this cheesecake bites recipe:
- Perfect for parties – The recipe makes 24 mini cheesecake bites, ideal for small gatherings and easy to scale up for larger crowds.
- Creamy, classic cheesecake texture – The smooth filling bakes up rich and slightly tangy with a buttery cookie crust in every bite.
- Easy to customize – Dress them up with fresh berries and whipped cream, chocolate ganache, caramel, or pie filling to suit the occasion.
- Simple, reliable method – The cheesecake filling comes together in one bowl and bakes neatly in a muffin tin for evenly portioned mini desserts.
- Easily customizable–Use the cheesecake bite recipe as the base recipe and mix in your favorite extras or experiment with toppings.
- Great make-ahead dessert – The sweetness of these cheesecake bites is that they can be prepared in advance and freeze beautifully for stress-free entertaining.
Ingredients:
- Graham Crackers – for the crust. You can also use boxed graham cracker crumbs or other plain biscuits like ‘Nilla wafers, chocolate wafers, Lorna Doone’s, Biscoff or other wafer cookies (Trader Joe’s has everything from lemon to coconut).
- Melted Butter – to bind the crust. You can use salted or unsalted.
- Cinnamon—This is optional, but I like to add a hint of spice to the crust. However, you’ll want to consider the flavor of the cookie you use before adding it so they don’t compete.
- Sugar – I use granulated sugar, not brown sugar, to sweeten the crust and the cheesecake filling.
- Egg – You can’t make a cake without eggs – they bind and lighten the cheesecake bites.
- Cream Cheese – I recommend whole-fat cream cheese. I usually use Philadelphia for my mini cheesecakes, but my market was completely out, and the Trader Joe’s brand worked great.
- Sour Cream—I used full-fat sour cream for a richer and more satisfying filling, but you can also use full-fat Greek yogurt.
- Vanilla Extract – to flavor the cheesecake filling. I use Penzey’s double-strength vanilla.
- Lemon Juice adds additional tangy, fresh flavor to the filling. For a stronger citrus flavor, add a teaspoon of lemon zest.
Step-by-step instructions:
- Break up the graham crackers and transfer them to the food processor.
2. Pulse the graham crackers to form large crumbs, then add sugar, melted butter and cinnamon.
3. Pulse until the ingredients are well combined and you have fine crumbs.
4. Divide the buttered graham cracker crumbs between the lined mini muffin pan and use a tamper to press the crumbs into the paper to form a packed well for the crust. Par-bake the graham cracker crust for 4 minutes in a 350° F oven.
5. Combine the room-temperature cream cheese and sugar in a bowl and beat until smooth and creamy with a hand mixer.
6. Add the sour cream, vanilla and lemon juice and beat again until the ingredients are combined.
7. Beat in the egg until just combined. The filling will be thick and creamy.
8. Fill the graham cracker crusts with a tablespoon of cheesecake filling.
9. Bake the cheesecake bites for 18 minutes in a 350° oven.
10. When done, the cheesecake bites should be slightly puffed and the centers a little jiggly. Let the minis cool to room temperature before refrigerating them, then garnish with your favorite toppings.
Pro-Tips:
- Don’t overmix the batter–Overmixing incorporates too much air and causes the cheesecakes to puff and sink.
- Fill liners about ¾ full–This allows the cheesecakes to rise slightly while baking without overflowing.
- Use room-temperature cream cheese–It blends more easily and gives you a smooth, lump-free cheesecake filling.
- Chill for at least 2 hours–Mini cheesecakes firm up and develop their best texture after a good chill.
- Use paper liners–They make the mini cheesecake bites easy to lift from the muffin tin and prevent the crust from crumbling. Liners also help the cheesecakes travel and freeze well.
- DIY paper liners–If you don’t have liners to fit your muffin tins, make your own by following my video tutorial in the recipe card below.
- Cool before refrigerating–Let the cheesecakes cool at room temperature before chilling so condensation doesn’t form on top.
- Garnish after chilling–Add fruit, whipped cream, or chocolate only after the cheesecakes are fully chilled, and just before serving, so toppings stay neat and fresh.
- Set out just before serving–Cheesecake softens quickly at room temperature, so wait to put them on the dessert table until just before dessert.
Swaps and Variations:
- Swap the crust – Use vanilla wafers or your favorite cookie crumbs instead of graham crackers.
- Make larger cheesecakes – Use a standard 12-cup muffin tin to make 8–9 larger mini cheesecakes; increase the baking time by about 6–8 minutes.
- Chocolate chip cheesecake bites – Stir mini chocolate chips into the cheesecake filling before baking.
- Make it sophisticated–Top with diced strawberry and a drizzle of balsamic caramel sauce.
- Fresh berry topping – Finish with a dollop of whipped cream and fresh berries.
- Citrus twist – Top with passion fruit curd, or calamondin fruit curd for a bright, tangy contrast.
- Chocolate lover’s version – Add a spoonful of glossy chocolate ganache for a richer dessert.
- Salted caramel cheesecake bites – Drizzle with bourbon caramel sauce and a pinch of flaky sea salt.
- Oreo cheesecake bites – Use crushed Oreos for the crust or stir chopped cookies into the filling.
- Lemon cheesecake bites – Add lemon zest to the batter and top with lemon curd.
- No-bake topping bar – Set out bowls of toppings like crushed cookies, fruit, caramel, chocolate chips, and sprinkles so guests can customize their cheesecakes.
Make Ahead
- Mini cheesecake bites can be made 1–2 days in advance and stored in the refrigerator until you’re ready to garnish and serve.
Storage
- Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days.
- If stacking them, separate layers with parchment paper and stack no more than three layers to prevent crushing.
Freezing
- Arrange the chilled cheesecakes in a snug, airtight freezer-safe container and freeze for up to 2 months.
- Thaw in the refrigerator before garnishing and serving.
FAQ’s:
Cheesecake bites are mini versions of classic cheesecake made with a cookie crust (usually graham crackers) and a creamy filling of cream cheese, sugar, eggs, and vanilla.
Each mini cheesecake bite has about 70 calories, depending on toppings.
Yes, they should be refrigerated before serving. Yes. Because they contain cream cheese and eggs, mini cheesecakes should be kept refrigerated until serving.
Yes. Cheesecake bites freeze well for up to 2 months when stored in an airtight container. Thaw them overnight in the refrigerator before serving.
Absolutely. Mini cheesecake bites can be made 1–2 days ahead, refrigerated, and garnished just before serving.
Mini cheesecakes may sink slightly as they cool, which is normal. Overmixing the batter or overbaking can also cause sinking.
Helpful tools:
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- Mini muffin tin pan: look for one with a 24-muffin yield.
- A Tamper is used to press the crust into the individual muffin tins.
- Mini tulip cupcake liners or these mini baking cups.
How to make your own mini tulip liners for cheesecake bites.
- Holding the paper firmly around the glass, use your opposite hand to twist and form the bottom of the “cup” for the cheesecake cups. See video, above.
- Cut out parchment paper into 3″ squares.
- Fold the square in half and crease the paper to make a distinct fold.
- Open the paper up and fold it in half the other way, again setting the crease in the paper.
- Use a shot glass or other small glass that fits inside your mini muffin tin as a guide. Turn the glass upside down and place the parchment on top so that the center of the glass is where the cross (+) rests.
- Fold and crease the flat sides of the parchment on each of the 4 sides of the paper.
More bite-sized recipes to try:
Cheesecake Bites
SPECIAL EQUIPMENT:
- 1 24-count mini muffin tin
- paper liners or parchment paper
- mini food processor
INGREDIENTS:
FOR GRAHAM CRACKER CRUST:
- 6 full graham crackers about a rounded ⅔ cup
- 3 tablespoons melted butter
- ¼ teaspoon ground cinnamon
- ¼ cup granulated sugar
FOR CHEESECAKE FILLING:
- 8 ounces cream cheese at room temperature
- ¼ cup granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1 tablespoon fresh squeezed lemon juice
- 1 egg
DIRECTIONS:
FOR THE GRAHAM CRACKER CRUST:
- Preheat the oven to 350° F.
- Line the mini muffin tin with paper liners or make your own parchment cups. See video.
- Break up 6 full graham crackers and transfer to the bowl of a mini prep food processor. Pulse several times to break them down into large crumbs. Add 3 tablespoons melted butter, ¼ teaspoon ground cinnamon, ¼ cup granulated sugar and pulse again until well combined.
- Divide the crumb mixture between the muffin rounds (about 2 teaspoons per round). Use a tamper to press the buttered graham cracker crumbs into the tins, so they stick together. Bake for about 4 minutes and remove from the oven. Set aside.
FOR THE CHEESECAKE FILLING:
- In a large bowl, combine 8 ounces cream cheese (at room temperature) and ¼ cup granulated sugar. Beat with a hand mixer until the mixture is very smooth and there are no lumps.
- Add t¼ cup sour cream,½ teaspoon vanilla extract and 1 tablespoon fresh squeezed lemon juice and beat on medium speed to combine. Add1 egg and beat until the filling is thick and creamy.
- Divide the cheesecake batter between the prepared muffin tins, (about 1 tablespoon per cheesecake bite) and bake for 12-14 minutes or until set with a slight jiggle in the center. Remove from the oven and cool to room temperature.
RECIPE VIDEO:
NOTES:
NUTRITION:
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Oh yummy! Loved these! Enlisted the kids in making the parchment cups! Served them along with bite sized brownies and assorted fruit on a dessert platter. Great presentation and delicious morsels! Thanks for another winning recipe!