Mini Cheesecake Bites
These mini cheesecake bites offer creamy, bite-sized desserts with a graham cracker crust. Perfect for portion control and easy to customize with your favorite toppings.
Equipment
- 1 muffin pan lined with paper liners
- 1 mixing bowl
- 1 mixer hand or stand mixer
Ingredients
- 1 cup graham cracker crumbs
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- Optional toppings: fresh berries chocolate chips, or caramel drizzle
Instructions
- Preheat the oven to 325°F (165°C). Line a standard muffin pan with paper liners.
- Press graham cracker crumbs firmly into the bottom of each muffin liner to form the crust.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined to avoid overmixing.
- Spoon the cheesecake batter over the crust, filling each liner nearly to the top.
- Bake for 18 minutes until centers are set but slightly jiggly.
- Cool the cheesecakes in the pan for 10 to 15 minutes, then refrigerate for 1 to 2 hours.
- Serve chilled, topped with fresh berries, chocolate chips, or caramel drizzle if desired.
Notes
- Use full-fat cream cheese for best texture.
- Refrigerate before serving for optimal firmness.
- Store leftovers in an airtight container for up to 3 days.