Mini Cheesecake Bites
These delightful mini cheesecake bites offer the perfect portion-controlled dessert, featuring a buttery graham cracker crust topped with a velvety, smooth cream cheese filling. They are elegant, easy to prepare, and require no complicated water bath, making them the ideal bite-sized treat for any celebration or casual gathering.
- Prep Time: 15
- Cook Time: 20
- Total Time: 135
- Yield: 24 bites
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
3 tablespoons melted butter
16 ounces full-fat cream cheese, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325 degrees Fahrenheit and line a mini muffin tin with paper liners.
Combine crushed graham crackers with melted butter and press one teaspoon of the mixture into the base of each muffin cup.
Beat the softened cream cheese and sugar in a medium bowl using an electric mixer until completely smooth.
Add the eggs one at a time, mixing on low speed to prevent incorporating too much air into the batter.
Fold in the sour cream and vanilla extract until the mixture reaches a uniform consistency.
Divide the batter evenly among the prepared muffin cups, filling each one nearly to the top of the liner.
Bake for 18 to 20 minutes until the edges appear set but the centers remain slightly jiggly.
Cool the bites in the pan for 15 minutes, then move to a wire rack to cool completely before refrigerating for at least 1 hour.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling. Do not overmix after adding eggs, as this can cause the bites to crack. Store in an airtight container in the refrigerator for up to 3 days.
Find it online: https://flavoornote.com/mini-cheesecake-bites/