Creamy Mini Cheesecake Bites

Creamy Mini Cheesecake Bites are rich, smooth, and perfectly portioned treats with a buttery crust and velvety filling that melt in my mouth. I love how easy they are to make, how beautiful they look with different toppings, and how they satisfy that cheesecake craving without needing to slice a whole cake.

Why You’ll Love This Recipe

I enjoy making these because they’re simple, make-ahead friendly, and always a hit with both kids and adults. The crust-to-filling ratio is perfect, and I can personalize them with fresh fruit, chocolate, or caramel depending on what I have on hand. They’re elegant enough for entertaining but easy enough for a weekday treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Melted unsalted butter

• Granulated sugar

For the filling:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

Optional toppings:

• Fresh berries

• Fruit preserves

• Chocolate ganache

• Caramel sauce

• Whipped cream

directions

1. I preheat the oven to 325°F and line a muffin pan with paper liners.

2. I mix the graham cracker crumbs, melted butter, and sugar until well combined.

3. I press about a tablespoon of the mixture into the bottom of each liner and bake for 5 minutes.

4. While the crusts bake, I beat the cream cheese and sugar until smooth, then mix in the eggs one at a time, followed by the vanilla and sour cream.

5. I spoon the filling over each crust, filling the cups almost to the top.

6. I bake for 16–18 minutes, or until the centers are just set and slightly jiggly.

7. I let them cool completely, then refrigerate for at least 2 hours before removing the liners and adding any toppings.

Servings and timing

This recipe makes 12 mini cheesecakes and takes about 45 minutes total — 15 minutes for prep, 20 minutes baking, and at least 2 hours to chill.

Variations

Sometimes I flavor the filling with lemon zest or swap in chocolate cookies for the crust. I’ve also swirled in raspberry jam before baking or topped them with crushed cookies and ganache for a richer version. For a seasonal twist, I like using spiced gingersnap crusts in the fall.

storage/reheating

I store them in the fridge for up to 5 days in an airtight container. They also freeze well — I just wrap them individually and thaw in the fridge overnight. I never reheat them, since they’re meant to be served chilled.

FAQs

Can I make these without liners?

Yes — I use a silicone muffin pan or grease the cups really well. I let them cool completely before removing to avoid sticking.

Can I use low-fat cream cheese?

I’ve used it before, but I prefer full-fat for the creamiest texture and best flavor.

How do I prevent cracks?

I avoid overmixing the batter and bake until just set. Even if a few cracks appear, toppings easily cover them.

Can I make them ahead?

Absolutely — I often make them a day or two in advance. They taste even better after chilling.

What’s the best topping?

I love using fresh berries and a little fruit glaze, but mini cheesecakes go well with anything from caramel to crushed cookies.

Conclusion

Creamy Mini Cheesecake Bites are the perfect dessert when I want something elegant, easy, and endlessly customizable. Whether dressed up for a celebration or kept simple for a weeknight treat, they’re always a crowd-pleaser with their rich flavor and perfect size.