Description
These mini cheesecake bites are the perfect bite-sized dessert! Creamy, smooth, and easy to make, they’re ideal for parties or a sweet treat anytime.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional toppings: fresh berries, chocolate shavings, whipped cream
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fill each muffin liner with cheesecake batter, about 2/3 full.
- Bake for 18-20 minutes, or until the edges are set and the centers still have a slight jiggle.
- Let cool completely in the muffin tin.
- Refrigerate for at least 2 hours before serving.
- Top with your favorite toppings like fresh berries, chocolate shavings, or whipped cream.
Notes
- For a smoother cheesecake, make sure your cream cheese is completely softened.
- Don’t overbake the cheesecakes. They should still have a slight jiggle in the center.
- You can use different flavored extracts like lemon or almond for a different taste.
- Store leftover cheesecakes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 20g
- Protein: 4g