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Easy Mini Cheesecake Bites

Close-up of three perfect mini cheesecake bites with graham cracker crusts sitting on a wooden cutting board.

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Make creamy, bite-sized cheesecakes with a simple graham cracker crust. This recipe is perfect for parties or portion control.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup standard muffin tin with paper liners.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  3. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form the crust.
  4. In a separate large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth.
  5. Beat in the eggs one at a time, mixing just until combined after each addition.
  6. Mix in the vanilla extract and sour cream until the batter is smooth. Do not overmix.
  7. Spoon the batter evenly over the crusts, filling each liner about three-quarters full.
  8. Bake for 18 to 20 minutes, or until the edges are set and the centers are slightly jiggly.
  9. Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 30 minutes.
  10. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.

Notes

  • For a New York style flavor, use full-fat cream cheese and add 1 teaspoon of lemon zest to the batter.
  • Top with fresh berries, chocolate ganache, or caramel sauce after chilling.
  • If you prefer Oreo mini cheesecakes, replace half the graham cracker crumbs with finely crushed Oreo cookies.

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