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Mini Cheesecake Bites

Four creamy mini cheesecake bites topped with whipped cream and drizzled with caramel sauce.
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Creamy, one- or two-bite cheesecakes with a graham cracker crust, perfect for parties or desserts.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional toppings: caramel sauce, berry compote, chocolate shavings

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners.
  2. In a small bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir until crumbs are moistened. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
  3. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 2/3 cup sugar and beat until well combined.
  4. Beat in the eggs one at a time, mixing until just incorporated after each addition. Stir in the vanilla extract.
  5. Spoon the cream cheese mixture evenly over the graham cracker crusts in the muffin liners, filling them about two-thirds full.
  6. Bake for 15-18 minutes, or until the edges are set and the centers are still slightly soft.
  7. Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. Once cooled, you can add your favorite toppings. These mini cheesecakes can be refrigerated or frozen for later enjoyment.

Notes

  • For a no-crack cheesecake, avoid overmixing the batter and do not overbake.
  • These bites are freezer-friendly. Freeze them in a single layer on a baking sheet before transferring to a freezer bag or container.
  • Serve with a variety of toppings like caramel sauce, fresh berries, or chocolate shavings.

Nutrition

Find it online: https://recipestokeep.com/mini-cheesecake-bites/