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.
16ouncesfull-fat cream cheese, softened to room temperature
¼cupfull-fat sour cream, room temperature
2teaspoonsfresh-squeezed lemon juice
2largeeggs, room temperature
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.
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.
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.