Cheesecake Bites
Indulge in the luscious simplicity of Cheesecake Bites, the perfect mini dessert for any occasion. These bite-sized treats start with a buttery graham cracker crust, topped with a creamy, velvety cheesecake filling that melts in your mouth. With just 20 minutes of prep and customizable toppings like fresh fruit, melted chocolate, or caramel drizzle, they’re as versatile as they are delicious. Whether baked in a mini muffin tin or sliced into bars, these portable delights are ideal for parties, picnics, or a midnight snack. Easy to make and impossible to resist, Cheesecake Bites are the ultimate crowd-pleaser for anyone craving a classic yet convenient dessert.
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Recipe Information
Ingredients
- 1.5 cups (crumbs) graham crackers
- 6 tablespoons (melted) unsalted butter
- 2 tablespoons granulated sugar
- 16 ounces (softened) cream cheese
- 0.75 cup granulated sugar
- 0.25 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- optional toppings (e.g., fresh fruit, melted chocolate, or caramel sauce)
Instructions
Preheat your oven to 325°F (163°C) and line a 12x9-inch baking pan or mini muffin tin with parchment paper or cupcake liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture resembles wet sand.
Press the crust mixture firmly into the prepared pan or mini muffin cups, creating an even layer. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add 3/4 cup of sugar, sour cream, and vanilla extract. Beat until combined and smooth.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
Stir in the salt and give the batter one final stir to ensure a smooth consistency.
Pour or spoon the cheesecake batter evenly over the prepared crust layer, filling each cavity in the mini muffin tin or covering the crust in the baking pan.
Bake for 18-20 minutes for mini muffin tins or 28-30 minutes for a 12x9-inch pan, or until the edges are set but the centers still have a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake bites cool in the oven for 10 minutes to prevent cracks from forming.
Remove the bites from the oven and allow them to cool completely at room temperature before refrigerating for at least 2 hours, or until fully chilled and firm.
Optionally, top each bite with fresh fruit, a drizzle of melted chocolate, or caramel sauce before serving.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 147.4 g | 737% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 247.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 625 mg | 48% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
