Cheesecake Nibblers
Indulge in bite-sized decadence with these Cheesecake Nibblers, the perfect miniature dessert for any occasion! Featuring a buttery graham cracker crust and a creamy, tangy cheesecake filling, these handheld treats are as delightful to eat as they are to make. Each nibbler is baked to perfection in a mini muffin tin, offering a rich and velvety texture balanced with a crisp base. Top them off with your favorite toppings—fresh berries, chocolate drizzle, or a sprinkle of crushed nuts—for a customizable dessert that’s sure to wow. Ready in under an hour of active prep and baking time, these easy-to-serve cheesecake bites are ideal for parties, potlucks, or an elegant sweet snack. Refrigerate until chilled, then let the nibbling begin! Perfect for keywords like "mini desserts," "bite-sized cheesecake," "party food," and "easy cheesecake recipe."
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Recipe Information
Ingredients
- 10 sheets graham crackers
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese
- 0.75 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 0.5 cups sour cream
- 0.25 teaspoons salt
- 1 cup assorted toppings (e.g., fruit, chocolate drizzle, or crushed nuts)
Instructions
Preheat your oven to 325°F (163°C). Line a mini muffin tin with mini paper liners or grease each cup lightly.
Place the graham crackers in a food processor and pulse until fine crumbs form. Alternatively, crush the crackers in a resealable bag using a rolling pin.
In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Spoon about 1 teaspoon of the graham cracker mixture into each muffin cup. Use the back of a spoon or the bottom of a small glass to press the crumbs firmly into the base. Bake the crusts for 5 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 3/4 cup granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Blend in the vanilla extract and salt. Add the eggs, one at a time, beating after each addition just until combined.
Fold in the sour cream until the cheesecake batter is smooth and uniform.
Spoon the cheesecake batter over the prepared crusts, filling each cup nearly to the top.
Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly.
Remove the cheesecake nibblers from the oven and let them cool in the pan for about 20 minutes. Then transfer them to a wire rack to cool completely.
Refrigerate the nibblers for at least 2 hours (or overnight) to fully set.
Just before serving, add your choice of toppings, such as fresh fruit, a drizzle of chocolate, or crushed nuts.
Serve chilled and enjoy these delightful Cheesecake Nibblers!
Nutrition Facts
Calories |
4945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.1 g | 435% | |
| Saturated Fat | 172.4 g | 862% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 339.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 869 mg | 67% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1309 mg | 28% | |
*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.
