Description

Mini cheesecake bites are creamy, rich, and perfectly portioned desserts with a buttery graham cracker crust and smooth, crack-free filling. These easy treats are ideal for parties, gatherings, or a simple indulgence at home.

Ingredients

Cream cheese (16 oz / 450g, softened)
Granulated sugar (½ cup / 100g)
Eggs (2 large, room temperature)
Vanilla extract (1 tsp)
Sour cream (½ cup / 120g)
Heavy cream (¼ cup / 60ml)
Graham cracker crumbs (1 cup / 100g)
Melted butter (4 tbsp / 60g)
Brown sugar (2 tbsp)
Pinch of salt
Lemon juice (1 tsp)
Cornstarch (1 tbsp)
Fresh berries (optional)
Chocolate sauce (optional)
Caramel drizzle (optional)
Whipped cream (optional)

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Instructions

1. Preheat oven to 160°C (320°F) and line a muffin tin with paper liners. Mix graham cracker crumbs, melted butter, brown sugar, and salt, then press into liners and bake for 5 minutes.

2. Beat softened cream cheese until smooth, then mix in sugar. Add eggs one at a time, mixing gently after each addition.

3. Stir in sour cream, heavy cream, vanilla extract, lemon juice, and cornstarch until just combined.

4. Divide batter evenly into muffin cups, filling each about ¾ full. Tap the pan to remove air bubbles.

5. Bake for 15–18 minutes until centers slightly jiggle. Turn off oven, crack door, and cool for 10 minutes.

6. Cool completely at room temperature, then refrigerate for 2–3 hours before serving.

7. Add toppings like berries, chocolate, caramel, or whipped cream before serving.

Notes

Use room temperature ingredients for a smooth batter.
Avoid overmixing to prevent air bubbles and cracks.
Chill thoroughly for best texture and flavor.
Store without toppings for longer freshness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake bite
Calories: 130
Sugar: 10g
Sodium: 95mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 2g
Cholesterol: 45mg