Mini Cheesecake Bites Made Easy
Creamy, two-bite cheesecakes with a buttery graham crust, baked in a mini muffin pan. Finish with jam or fresh berries for an easy crowd-pleaser.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar for the crust
- 16 oz cream cheese, softened
- 0.5 cup granulated sugar for the filling
- 0.5 cup sour cream, room temperature
- 1.5 tsp vanilla extract
- 0.5 tsp finely grated lemon zest optional, brightens flavor
- 0.125 tsp fine salt
- 2 each large eggs, room temperature
- 0.75 cup berry jam or fresh berries for topping, optional
Instructions
Preparation Steps
- Heat oven to 325°F. Line a 24-cup mini muffin tin with paper liners.
- Stir graham crumbs, crust sugar, and melted butter in a bowl until evenly moistened.
- Spoon about 1 teaspoon crust mixture into each liner and press firmly to compact. Bake 5 minutes; set aside.
- Beat softened cream cheese and filling sugar until smooth and fluffy, about 1–2 minutes.
- Mix in sour cream, vanilla, lemon zest, and salt until combined. Add eggs one at a time on low, just to blend.
- Divide batter over crusts, filling liners almost to the top. Tap the pan to release bubbles.
- Bake 12–13 minutes, until edges are set and centers jiggle slightly. Do not overbake.
- Cool in the pan 10 minutes, then chill until cold, at least 1 hour. Top with jam or berries before serving.
Notes
Variation: Swap graham crackers for chocolate wafer cookies for a cocoa crust, or swirl in lemon curd before baking. Storage: Keep chilled in an airtight container up to 5 days, or freeze up to 2 months and thaw in the fridge.
This recipe is an original creation inspired by classic Mini Cheesecake Bites Made Easy flavors. All ingredient ratios and instructions are independently developed.