“Just a Bite” Mini-Cheesecakes

Dessert recipes can be a real challenge when you are cooking for two. That’s why I love these mini-cheesecake bites.

Just the Recipe | 10 Cheesecake Bites

350° | Muffin Pan & Liner Cups

Ingredients

2/3 Cup Graham Cracker or Oreo Cookie Crumbs

2 TBS Unsalted Butter, melted

1 TBS Granulated Sugar

8-oz Block Cream Cheese, softened to room temperature

1/4 Cup Granulated Sugar

1/4 Cup Sour Cream, room temperature

1/2 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

1 Egg, room temperature

Steps

Prior to making, take the cream cheese, egg, and sour cream out to warm to room temperature.
To a standard muffin pan, add 10 muffin cup liners.
Preheat the oven to 350°
Make the Crust:
- Crumble the graham crackers or cookies.
- Combine the melted butter, sugar, and crumbled crackers until well mixed.
- Distribute evenly among 10 muffin cup liners in a muffin pan. (It’s just over 1 TBS per cup). Firmly press with the back of a spoon or your fingers.
- Bake for 5 minutes, then remove and set aside.
Make the Filling:
- Beat the cream cheese and sugar together, using a hand or stand mixer on medium-high speed until smoothy and creamy.
- Add the sour cream, vanilla and lemon juice. Beat until fully combined and very smooth.
- Add the egg and beat until just combined.
- Divide evenly between all the liners, using an ice cream/cookie scoop or a tablespoon.
- Fill the 2 empty muffin cups 1/2 way with water to protect the pan.
Bake about 18-20 minutes. The edges should be slightly golden and the centers should only slightly jiggle.
Cool on a wire rack for about 30 minutes, then cover and chill in the refrigerator for at least 2 1/2 hours.
Top with your favorite cheesecake topping (ideas below). Note: The cheesecakes will sink in the middle as they chill, making the perfect cup to hold delicious toppings.

Will keep in the fridge for 5 days.

Enjoy!

It takes about 4-5 Graham Crackers to make 2/3 Cups of crumbles. This doesn’t have to be exact. Add the crackers or cookies to a plastic bag and squeeze out the air; seal. Crumble with your hands or gently roll/pound with a rolling pin (or wine bottle).
Have fun with the toppings! If you need inspiration check out the Cheesecake Factory menu. Here are some ideas to get you started:
- Strawberry, raspberry, or blueberry sauce.
- Salted caramel. Optionally add chopped pecans and mini-chocolate chips to make a “turtle” cheesecake bite.
- Lime or lemon curd, whipped cream and a pinch of the fruit zest.
- Chukars Sour Cherry Fruit Spread.
- Drizzle with chocolate sauce and top with chocolate shavings.
- White chocolate and pistachios.
- Banana slices and chocolate drizzle with a blueberry.
These freeze relatively well. The crust suffers the longer they are in the freezer, but they are still tasty. To freeze: Allow to cool overnight in the fridge. Then, gently wrap individual, plain cheesecake bites in plastic wrap, then foil and store in a freezer bag for up 6-8 weeks. Defrost in the fridge overnight and then add toppings before eating.
These are super fun hand-held treats for parties. Double or triple as needed.
Use the muffin liners. These adorable bites are super tough to get out of the pan with just grease or non-stick spray and the crumbly crust will suffer.