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Easy Classic Mini Cheesecake Bites

Close-up of several baked mini cheesecake bites with golden brown edges and graham cracker crusts.
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Make simple, creamy, portion-controlled mini cheesecakes with a crisp graham cracker crust. This recipe is perfect for parties.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  3. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner to form the crust.
  4. In a separate bowl, beat the softened cream cheese and 1/2 cup sugar until smooth.
  5. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract. Do not overmix.
  6. Spoon the cream cheese mixture evenly over the crusts, filling each liner about three-quarters full.
  7. Bake for 18 to 20 minutes, or until the edges are set but the centers still have a slight jiggle.
  8. Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 30 minutes.
  9. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

Notes

  • For a richer flavor, use New York style cream cheese.
  • To prevent cracking, cool the cheesecakes slowly in the turned-off oven.
  • Top with fresh berries, chocolate ganache, or caramel sauce before serving.
  • If you prefer no-bake mini cheesecakes, use a no-bake filling recipe and chill for 4 hours.

Nutrition

Find it online: https://tastytribune.com/easy-classic-mini-cheesecake-bites-recipe/