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Perfect Mini Cheesecake Bites

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These bite-sized cheesecakes are creamy, light, and perfect for graduation parties or casual get-togethers. They feature a buttery graham cracker crust and a silky smooth filling, ready in about 45 minutes.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150 g)
  • 6 tablespoons unsalted butter, melted (about 85 g)
  • 2 tablespoons granulated sugar (about 25 g)
  • 16 ounces cream cheese, softened (about 450 g)
  • 2/3 cup granulated sugar (about 135 g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1/2 cup sour cream (about 120 ml)
  • 1 tablespoon all-purpose flour (about 8 g)
  • Optional toppings: fresh berries, fruit preserves or jam, shaved chocolate, caramel drizzle

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  3. Press about 1 tablespoon (15 g) of crust mixture firmly into the bottom of each cupcake liner.
  4. Bake the crusts for 8 minutes. Remove from oven and set aside to cool slightly.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and creamy (about 2-3 minutes). Stop occasionally to scrape down the bowl.
  6. Add sugar and beat until combined. Then add eggs one at a time, mixing just until blended after each addition.
  7. Mix in vanilla extract or vanilla bean paste, sour cream, and sifted all-purpose flour until smooth.
  8. Divide the filling evenly among the 12 crust-lined cups, filling about 3 tablespoons per cup.
  9. Bake for 20-25 minutes until centers jiggle slightly when shaken.
  10. Turn off the oven and crack the oven door open. Let cheesecakes cool inside for 30 minutes.
  11. Remove from oven and refrigerate for at least 3 hours, preferably overnight.
  12. Before serving, top with fresh berries or a small spoonful of fruit preserves if desired.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Do not overbeat after adding eggs to prevent cracks. Pre-bake crust to avoid sogginess. Cooling gradually in the oven with door cracked reduces cracking. Chilling overnight yields best texture. Water bath baking is optional for ultra-smooth texture. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: mini cheesecake bites, graduation party treats, easy cheesecake recipe, bite-sized desserts, creamy cheesecake, graham cracker crust

Find it online: https://prismtaste.com/perfect-mini-cheesecake-bites-easy-recipe-for-graduation-party-treats/