Go Back
–+ servings
Cheesecake bites with cherry topping.
Print Recipe
5

The Best Cheesecake Bites You'll Ever Try!

Nothing beats my easy-going cheesecake bites. Luscious and velvety smooth, they're the perfect little creamy base to host all your favorite cheesecake toppings.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake Bites
Servings: 48
Author: Jennifer Pallian BSc, RD

Ingredients

For the Crust:

  • 1¼ cups graham cracker crumbs or Biscoff for more flavor
  • 3 tbsp granulated sugar
  • ⅛ tsp kosher salt
  • 4 tbsp butter melted (salted or unsalted)

For the Cheesecake Filling:

  • 2 bricks 8-oz each full-fat cream cheese, softened
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest optional, for brightness
  • ½ cup sour cream or greek yogurt
  • 2 large eggs room temp
US Customary - Metric

Instructions

Prepare Crust:

  • Preheat oven to 325°F. Line two regular or mini muffin tins with paper liners or grease well.
    Mix graham cracker crumbs, sugar, salt, and melted butter.
    Press about 1 heaping tsp into each mini-pan cavity, or 2 heaping tsp into each regular muffin-tin cavity.
    Bake for 7 minutes.

Make the Filling:

  • Beat softened cream cheese with sugar, vanilla, and lemon zest until smooth.
    Mix in sour cream.
    Beat in eggs one at a time, mixing just until combined.
    TIP: Don't mix more than needed to incorporate as extra air will cause them to rise too much, then deflate and crack.

Fill & Bake:

  • Spoon filling into the hot crusts (don't remove them from the pan).
    You'll need 1 tbsp batter per cheesecake bite for mini muffin tins, or 2 tbsp batter each in a large muffin tin.
    Bake for 15-18 minutes, until the centers are slightly set but still have a little jiggle.
    TIP: The foolproof way to tell is with an instant read thermometer - they should be 145ºF.
    Let cool completely at room temperature, then chill at least 2 hours or overnight.
    Top with desired toppings once they're fully chilled.

Video

Notes

Yield:
  • This recipe makes 48 mini cheesecake bites (it fills 2  mini muffin tins).
  • If you're using regular muffin tins, it will make 24 larger cheesecake bites (2 standard muffin tins).
To freeze: store cooled bites (without toppings) in an airtight container for up to 2 months.
 

Nutrition

Calories: 147kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 127mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg