Cheesecake Bites

5 from 1 vote

Perfect for parties, showers and dessert buffets, these mini cheesecake bites are delicious and elegant desserts that can be garnished with fresh fruit, a swirl of jam or a squirt of whipped cream.

Course Dessert

Cuisine American

Keyword cheesecake

Dietary Restrictions Vegetarian

Prep Time 20

Cook Time 12

Total Time 38

Servings cheesecake bites

Calories 70.52kcal

Author Lisa Lotts

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

Instructions

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.

Video

Notes

Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days.

Garnish with a teaspoon of your favorite jam or preserves, sliced fresh fruit or berries or whipped cream.

Nutrition