The beauty of these mini cheesecake bites is that you get all the delicious creaminess and cheesecake cravings fulfilling in a small perfect bite. They take a FRACTION of the time to make, much harder to mess up and basically a big fan favorite.
INGREDIENTS YOU NEED TO MAKE THESE MINI CHEESECAKE BITES
GRAHAM CRACKER CRUST
- Graham cracker crust
- butter
- sugar
- cinnamon
CHEESECAKE FILLING
- room temp cream cheese
- sugar
- lemon juice
- vanilla
- eggs
TOPPING
You can use what ever topping you want! I'm including our famous cherry pie filling recipe but here are some other ideas
- whip cream
- fresh fruit
- chocolate or caramel syrups
- canned pie filling
HOW TO MAKE MINI CHEESECAKE BITES
These cheesecake bites are made in layers. So lets start with the graham cracker crust!
HOW TO MAKE A GRAHAM CRACKER CRUST FOR PIE
In a blender blend your graham crackers. You can also place them in a bag and use a rolling pin to crush them.
In a bowl add the crumbs, butter, sugar and cinnamon and stir until well combined.
HOW TO MAKE CHESSECAKE FILLING
- Take your room temp cream cheese and beat it till its nice and fluffy. This is important to make sure its not clumpy.
- Add the remaining ingredients and mix until well incorporated
MAKING THE CHERRY TOPPING
- Using cherry juice whisk in the flour so there are no clumps
- heat on stove and add remaining ingredients.
- as it comes to a boil it will thicken
HOW TO ASSEMBLE MINI CHEESECAKE BITES
- Place a small amount of graham cracker crust into the muffin tin. Press it down. You want it to be about ¼ way up the tin.
- Add a spoonful of cheesecake filling so that the muffin cup is ¾ full.
- Bake at 350 for about 10 minutes. Just so the sides are set.
- After baking let cool and then chill. Add your favorite toppings!
HAVE SOME QUESTIONS?
Let me answer some of the most coming cheesecake FAQ's
ARE THE CHEESECAKES SUPPOSE TO BE JIGGLY?
YES! cheesecake is cheese- which is melty gooey goodness. So when hot the cheese will be soft and jiggly but as it chills it firms up.
WHY IS MY CHEESECAKE CRACKING?
Cracking in cheesecake comes from being overbaked
I DONT HAVE A MINI MUFFIN TIN, CAN I USE A REGULAR MUFFIN TIN?
yes! You will need to adjust the cooking time of your cheesecakes.
DO I HAVE TO USE PAPER LINERS?
NO! You can spray your muffin pan with some cooking oil to help with sticking. Then after your cheesecakes have cooled slide a butter knife around the edges before lifting out.
HOW CAN I MAKE THIS RECIPE GLUTEN FREE?
I have made this recipe gluten free! It is 100% doable and no one will even know the difference.
- us a gluten free graham cracker or cookie. GF graham crackers can be hard to find so know that it doesn't have to be actual graham rackers. Do a gluten-free oreo crust, or annies bunnies blended work great too!
- Check your topping- some pie fillings contain wheat. If you make our recipe I used cup-4-cup flour and it worked perfect!
CAN I USE A DIFFERENT CRACKER FOR THE CRUST?
YES! switch up your crust and make these mini cheesecake bites uniquely YOU. I've tried
- crushed pretzels
- chocolate graham crackers
- oreo cookies
- biscoff cookies
HOW DO I ADJUST THE RECIPE IF USING A DIFFERENT COOKIE?
I didn't. I still mixed my crumbs with the same amount of butter and sugar. If your cookie seems like its more sweet than a graham cracker you can use your discretion and use less sugar.
HOW DO I STORE LEFTOVERS?
Place your leftovers in airtight containers in the fridge. They will keep for a few days in there!
OTHER CHEESECAKE RECIPES?!
WHITE CHOCOALTE RASPBERRY CHEESECAKE
INDIVIDUAL PRESSURE COOKER CHEESECAKES
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Mini Cheesecake Bites
Ingredients
Graham Cracker Crust
- ¾ c graham crackers crushed
- 3 Tablespoon melted butter
- 1 ½ Tablespoon sugar
- ½ Tablespoon cinnamon
Cheesecake
- 8 oz. cream cheese room temperature
- ½ c sugar
- 1 Tablespoon vanilla
- 1 Tablespoon lemon juice
- 2 eggs
Cherry Topping (optional)
- ½ c canned pitted cherries
- ½ c cherry juice from canned cherries
- ½ c sugar
- 2 ½ Tablespoon flour
- ⅛ Tablespoon salt
- 2 Tablespoon butter
Instructions
- Spray muffin tin with cooking spray, preheat oven to 350 degrees.
- Make crust by mixing graham cracker crumbs, butter, sugar, and cinnamon by hand. Press mixture into tins to until each tin ¼ full.
- Make cheesecake filling by creaming soft, room temperature cream cheese with mixer until fluffy. Whip in sugar, vanilla, lemon juice, then eggs until incorporated well. Pour about 1 tablespoon of cheesecake filling into each tin, no more than ¾ full.
- Bake cheesecake bites 10-11 minutes until puffy on the edges, and before any significant browning takes place.
- Remove from oven, let cool in pan until mostly cooled, and cheesecake bites have pulled away from from the tin edges.
- Remove bites from tins gently with a dull knife and finish cooling on cooling rack. Once completely cooled, refrigerate.
- Make cherry topping by simmering cherry juice with sugar, flour, and salt. Whisk until flour is completely incorporated, simmer 1-2 minutes until slightly thickened. Remove from heat, add butter, mix until melted. Add cherries to mixture. Refrigerate until cool.
- Once cheesecakes and topping are both chilled, top bites with topping, including one cherry on each bite. Serve.
Notes
CAN I USE A DIFFERENT CRACKER FOR THE CRUST?
YES! switch up your crust and make these mini cheesecake bites uniquely YOU. I've tried- crushed pretzels
- chocolate graham crackers
- oreo cookies
- biscoff cookies
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