This irresistible Cheesecake Bites recipe is decadent, delicious, easy to make, and perfect for sharing. With a creamy, rich filling and a buttery, crumbly crust, these bite-sized treats are a must-try recipe that’s sure to become a firm favorite in your home!
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Mini Baked Cheesecakes
I love the idea of bite-sized servings for this recipe, because I prefer individual portions for “semi-jiggly” desserts.
They just look more appetizing that way, and they’re super cute and very customizable to suit everyone.
Why You’ll Love This Recipe
The individual portions of cheesecake bites offer a perfect balance, satisfying sweet cravings without overindulging.
Because of their size, these bites are easy to serve at gatherings, minimizing the hassle and ensuring everyone gets a delectable taste of your mini homemade cheesecakes.
You can exercise your creative muscles endlessly with a wide variety of toppings to suit the occasion.
This recipe is straightforward, and doesn’t require much effort, making it beginner-friendly and convenient.
Ingredient Notes and Substitutions
Cream cheese: You can use a dairy-free cream cheese alternative for a lactose-free version.
Granulated sugar: Adjust the sugar quantity based on your preference for sweetness. I don’t recommend using liquid sweeteners like honey, or maple syrup, because the consistency of the filling will be affected.
Eggs: Using room temperature eggs helps with better incorporation into the batter. I haven’t tried using flax or chia eggs as a replacement in this, so I can’t in good conscience recommend them.
Vanilla extract: Choose pure vanilla extract for the best flavor. Vanilla bean paste or vanilla essence are good options too.
Graham cracker crumbs: Substitute with crushed digestive biscuits or any other cookie crumbs you have on hand.
Unsalted butter: Melt the butter and allow it to cool slightly before mixing with the crumbs. Margarine or a dairy-free butter substitute work too.
Salt: Enhances the overall flavor – use just a pinch.
How To Make Cheesecake Bites: Step by step
These baked mini cheesecakes are incredibly easy to make. The most difficult part of this recipe is having the patience to wait for them to set after baking! Here’s are the simple steps to make these baked cheesecake bites:
Step 1: Preheat Oven
Preheat your oven to 325°F (160°C).
Step 2: Prepare Muffin Tin
Line a muffin tin with paper liners.
Step 3: Make Crust
Combine cracker crumbs, melted butter, and a pinch of salt.
Press into muffin cups to form a crust.
Step 4: Prepare Filling
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.
Step 5: Fill Muffin Cups & Bake
Spoon cream cheese mixture onto crusts in muffin cups.
Bake until edges are lightly golden and centers are set.
Step 6: Cool and Chill
Allow baked cheesecake bites to cool in the tin, then refrigerate for at least 2 hours or overnight before serving.
Step 7: Add Toppings & Serve
When you’re ready to serve, remove from the tin and add whipped cream, fresh fruit, chocolate, fruit compotes, or whatever you like.
Recipe Tips and Tricks
These are a few tips that I always follow when making this cheesecake recipe, and it really makes a huge difference to the end product.
Room temperature ingredients: Ensure the cream cheese and eggs are at room temperature, to achieve a smoother and creamier texture in the cheesecake filling.
Crust consistency: When making the crust, aim for a mixture that resembles wet sand. Press it firmly into the muffin cups to create a stable base for your cheesecake bites.
Preventing cracks: To minimize the risk of cracks, avoid overmixing the batter, and gently tap the muffin tin on the counter to release air bubbles before baking.
Baking time: Keep a close eye on the baking time. Overbaking can result in a dry texture. The edges should be lightly golden, and the centers should be just set.
Chilling time: Allow sufficient time for the cheesecake bites to cool in the tin and then chill in the refrigerator. This helps in setting the texture and enhancing the flavor.
Parchment paper liners: Consider using parchment paper liners for easy removal of the cheesecake bites from the muffin tin without sticking.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
To prevent sticking, separate layers with parchment paper, and add any desired toppings just before serving to maintain optimal texture.
Mini Cheesecake Bites FAQs
Can I use a different type of crumb for the crust?
Feel free to experiment with different cookie crumbs such as digestive biscuits or chocolate wafers for a unique crust variation.
How do I prevent my cheesecake bites from cracking?
Avoid overmixing the batter, gently tap the muffin tin to release air bubbles, and watch the baking time to prevent overcooking and cracks.
Can I add the toppings before chilling the cheesecake bites?
I recommend adding toppings like whipped cream or fruit just before serving to maintain their freshness and texture.
Print Recipe
Cheesecake Bites Recipe
Ingredients
- 16 oz cream cheese at room temperature
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- Pinch of salt
- Toppings of your choice whipped cream, fruit, chocolate, etc.
Instructions
Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Mix well until the mixture resembles wet sand.
Divide the graham cracker mixture among the 12 muffin cups. Press the mixture firmly into the bottom of each cup with a spoon or your fingers.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Divide the cheesecake filling evenly among the muffin cups, filling each cup about 2/3 full.
Bake the cheesecake bites for 20-25 minutes, or until the edges are lightly golden and the centers are just set.
Remove the cheesecake bites from the oven and allow them to cool to room temperature. Once cooled, chill the cheesecake bites in the refrigerator for at least 2 hours, or overnight.
Once chilled, remove the cheesecake bites from the muffin tin and top each one with your desired toppings. Serve chilled.
With a buttery graham cracker crust and creamy, tangy cheesecake filling, these bites are both rich and delicious. Give this recipe a try and let me know what you think!
