Creamy Mini Cheesecake Bites
These creamy mini cheesecake bites are quick and easy to make, perfect for graduation parties or any celebration. They feature a buttery graham cracker crust and a silky smooth cream cheese filling with a hint of lemon zest.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup granulated sugar (for filling)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Lemon zest from one lemon
- Optional toppings: fresh berries, fruit preserves or jam, chocolate drizzle or chopped nuts
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until the mixture feels like wet sand.
- Press the crust firmly into the bottom of each cup in a 12-cup mini muffin pan, about 1 tablespoon per cup. Bake for 5 minutes, then remove and let cool slightly.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add 3/4 cup sugar and beat until combined.
- Add sour cream, eggs, vanilla extract, and lemon zest to the cream cheese mixture. Beat on low speed just until combined.
- Pour the filling over the pre-baked crust in each muffin cup, filling about 3/4 full (about 2 tablespoons per cup).
- Bake for 18 to 22 minutes until centers jiggle slightly when shaken.
- Cool completely at room temperature for about 30 minutes, then chill in the refrigerator for at least 2 hours or overnight.
- Remove from pan carefully using a small knife to loosen edges if needed. Add optional toppings before serving.
Notes
Use room temperature ingredients to avoid lumps and cracks. Do not overmix the batter to prevent air bubbles that cause cracks. Bake at a lower temperature (325°F) and look for a slight jiggle in the center to ensure creamy texture. Chill well for best flavor and texture. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. For dairy-free, use plant-based cream cheese and sour cream alternatives.
Nutrition
- Serving Size: 1 mini cheesecake bi
- Calories: 130
- Fat: 9
- Carbohydrates: 10
- Protein: 2
Keywords: mini cheesecake bites, creamy cheesecake, graduation party treats, easy dessert, bite-sized cheesecake