Mini Cheesecake Bites
Need bite-sized dessert perfection? This cheesecake bites recipe shows 5 easy, stunning ways to create creamy treats everyone loves. Try them now!
Ingredients
- Method 1: Classic Mini Cheesecake Bites
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar (for crust)
- 16 oz cream cheese (softened (2 packages))
- ½ cup granulated sugar (for filling)
- ¼ cup sour cream
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- Method 2: Oreo Cheesecake Bites
- 24 Oreo cookies (crushed (divided))
- 16 oz cream cheese (softened (2 packages))
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 24 mini Oreos for topping
- Method 3: Strawberry Swirl Cheesecake Bites
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar (for crust)
- 16 oz cream cheese (softened (2 packages))
- ½ cup granulated sugar (for filling)
- ¼ cup sour cream
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ⅓ cup strawberry jam or preserves
- Method 4: Chocolate Cheesecake Bites
- 1½ cups chocolate cookie crumbs
- 5 tablespoons unsalted butter (melted)
- 16 oz cream cheese (softened (2 packages))
- ½ cup granulated sugar
- ¼ cup sour cream
- 3 tablespoons cocoa powder
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- Method 5: Lemon Cheesecake Bites
- 1½ cups vanilla wafer crumbs
- 5 tablespoons unsalted butter (melted)
- 16 oz cream cheese (softened (2 packages))
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs (room temperature)
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and position rack in center. Line a 24-cup mini muffin pan with foil or paper cupcake liners.
- Make the crust by combining cookie crumbs with melted butter until mixture resembles wet sand.
- Press 1 tablespoon of crust mixture firmly into the bottom of each liner using a small glass or tart tamper.
- Beat cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy. Stop and scrape bowl twice.
- Add sugar and sour cream, beating on medium for 1 minute until fully combined. Scrape down bowl again.
- Add eggs one at a time on LOW speed, mixing just until incorporated (about 30 seconds each). Do not overmix.
- Stir in vanilla and any additional flavorings (cocoa powder, lemon zest, etc.) on low speed until just combined.
- Fill each liner ¾ full using a small cookie scoop or spoon, leaving space for expansion.
- For swirled variations: Drop small dollops of jam or fruit puree on top, then swirl gently with a toothpick.
- Bake for 18-22 minutes until edges are set but centers still jiggle slightly when gently shaken.
- Turn off oven and crack door open. Let cheesecakes sit in oven for 10 minutes for gradual cooling.
- Remove from oven and cool completely at room temperature for 1 hour.
- Refrigerate for at least 2 hours, preferably overnight, before serving.
- Add toppings just before serving (fresh fruit, whipped cream, chocolate drizzle, or caramel sauce).
Notes
Tips for Success
Use full-fat brick cream cheese at room temperature (leave out for 1-2 hours)
Bring eggs to room temperature by placing in warm water for 5-10 minutes
Foil cupcake liners work best - they release cleanly and look elegant
Beat cream cheese first before adding other ingredients to ensure no lumps
Scrape bowl frequently (at least 3 times) during mixing
Mix on low speed after adding eggs to avoid incorporating air bubbles
Don't overmix - causes cracks and dense texture
Fill liners only ¾ full to prevent overflow
Slight jiggle in center is perfect - they firm up as they cool
Cool gradually to prevent sinking and cracking Storage Instructions Refrigerated: Store in airtight container for 5-7 days; keep toppings separate until serving
Frozen (plain): Wrap individually in plastic wrap, store in freezer bag for up to 3 months; thaw in fridge overnight
Frozen (with toppings): Not recommended - toppings become soggy; freeze plain and add toppings after thawing Flavor Variations Birthday Cake: Use vanilla wafer crust, fold ¼ cup rainbow sprinkles into batter, top with buttercream
Pumpkin Spice: Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice, use gingersnap crust
Salted Caramel: Drizzle with salted caramel before baking and swirl, top with more caramel and sea salt
Triple Berry: Top with mixed blueberries, raspberries, and strawberries tossed with sugar and lemon
Nutella Swirl: Use Oreo crust, swirl Nutella on top, garnish with chopped hazelnuts
Keto/Low-Carb: Use almond flour crust (1½ cups almond flour + 4 tbsp butter + 2 tbsp erythritol), replace sugar with erythritol or monk fruit Substitutions Swap graham crackers for Oreos (use crushed cookies with filling)
Replace sour cream with full-fat Greek yogurt
Use Neufchâtel for lower-fat option (slightly less creamy)
Try gluten-free graham crackers or cookies for crust Troubleshooting Cracks: Caused by overmixing, overbaking, or cooling too quickly
Grainy texture: Cream cheese wasn't fully softened or wasn't beaten long enough
Sinking: Overbaked or cooled too quickly without gradual temperature change
Dense texture: Overmixed after adding eggs or used cold ingredients Tool Recommendations Small cookie scoop (1-tablespoon size) for uniform portions
Foil cupcake liners for clean release
Stand mixer or hand mixer (essential for proper mixing)
Offset spatula for removing bites from pan
Bring eggs to room temperature by placing in warm water for 5-10 minutes
Foil cupcake liners work best - they release cleanly and look elegant
Beat cream cheese first before adding other ingredients to ensure no lumps
Scrape bowl frequently (at least 3 times) during mixing
Mix on low speed after adding eggs to avoid incorporating air bubbles
Don't overmix - causes cracks and dense texture
Fill liners only ¾ full to prevent overflow
Slight jiggle in center is perfect - they firm up as they cool
Cool gradually to prevent sinking and cracking Storage Instructions Refrigerated: Store in airtight container for 5-7 days; keep toppings separate until serving
Frozen (plain): Wrap individually in plastic wrap, store in freezer bag for up to 3 months; thaw in fridge overnight
Frozen (with toppings): Not recommended - toppings become soggy; freeze plain and add toppings after thawing Flavor Variations Birthday Cake: Use vanilla wafer crust, fold ¼ cup rainbow sprinkles into batter, top with buttercream
Pumpkin Spice: Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice, use gingersnap crust
Salted Caramel: Drizzle with salted caramel before baking and swirl, top with more caramel and sea salt
Triple Berry: Top with mixed blueberries, raspberries, and strawberries tossed with sugar and lemon
Nutella Swirl: Use Oreo crust, swirl Nutella on top, garnish with chopped hazelnuts
Keto/Low-Carb: Use almond flour crust (1½ cups almond flour + 4 tbsp butter + 2 tbsp erythritol), replace sugar with erythritol or monk fruit Substitutions Swap graham crackers for Oreos (use crushed cookies with filling)
Replace sour cream with full-fat Greek yogurt
Use Neufchâtel for lower-fat option (slightly less creamy)
Try gluten-free graham crackers or cookies for crust Troubleshooting Cracks: Caused by overmixing, overbaking, or cooling too quickly
Grainy texture: Cream cheese wasn't fully softened or wasn't beaten long enough
Sinking: Overbaked or cooled too quickly without gradual temperature change
Dense texture: Overmixed after adding eggs or used cold ingredients Tool Recommendations Small cookie scoop (1-tablespoon size) for uniform portions
Foil cupcake liners for clean release
Stand mixer or hand mixer (essential for proper mixing)
Offset spatula for removing bites from pan