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+ servings

Cheesecake Bites

These cheesecake bites are mini handheld cheesecakes featuring a graham cracker crust and a perfectly light, tangy cheesecake filling. They are just as delicious as a full-size cheesecake, but incredibly easy to make with no water bath and just 20 minutes of bake-time.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 cheesecake bites
Calories 115 kcal

Equipment

Ingredients
 
 

Graham Cracker Crust:

  • ¾ cup graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup butter, melted

Cheesecake Filling:

  • 16 ounces full-fat cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • ¼ cup full-fat sour cream, room temperature
  • 2 teaspoons fresh-squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature

Instructions
 

  • Line a 12-count muffin pan with cupcake liners.
  • Arrange your oven rack to the middle position and preheat your oven to 300°F.

Make the Graham Cracker Crust:

  • Mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Add about 2 tablespoons of the crust mixture to each cupcake liner.
  • Pack the crust down in each liner and bake in the preheated oven for 10 minutes while you make the filling.

Cheesecake Filling:

  • In a large bowl, use an electric mixer to beat the softened cream cheese until smooth with no lumps. Add the granulated sugar and all-purpose flour and mix until combined. Wipe any lumps of cream cheese off of the sides of the bowl and also the mixer, then mix again until smooth.
  • Add the room temperature sour cream, fresh-squeezed lemon juice, and vanilla extract and mix until smooth.
  • Switch to a whisk and mix in the room temperature eggs until just combined. Don't overmix. Tap the bowl on the counter a few times to release any trapped air bubbles in the filling.
  • Pour the cheesecake batter over the pre baked graham cracker crust. Bake the cheesecake bites for 10-12 minutes. They should be mostly set and just slightly wobbly in the centers.
  • Remove from the oven and let cool at room temperature, then cool completely in the fridge for at least 2 hours, but overnight is best.

Notes

Store cheesecake bites in the fridge, covered, for up to 5 days.
Once cooled, the cheesecake bites can be frozen for up to 3 months. 
Mini muffin pan: You can also make these in a mini muffin pan. Add about 2 teaspoons of the crust mixture to each liner and bake for 10 minutes, then add the cheesecake batter and bake for another 10 minutes. This recipe will make around 36 mini cheesecake bites.

Nutrition

Serving: 1servingCalories: 115kcalCarbohydrates: 22gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 56mgPotassium: 37mgFiber: 1gSugar: 18gVitamin A: 83IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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