Cheesecake Bites

Who doesn’t love cheesecake? It’s creamy, rich, and oh-so-decadent. But sometimes, committing to a whole slice can be a bit much, especially after a big meal. That’s where cheesecake bites come in – they’re the perfect solution for when you want just a taste of something sweet without going overboard. Plus these bite-sized delights are great for a party or potluck too! Hit the “jump to recipe” button if you’re ready to get started. Or scroll through some tips and tricks for making them below.

Why Cheesecake Bites?

Cheesecake bites have surged in popularity for several reasons. Firstly, they’re incredibly versatile. Whether you’re hosting a party, bringing a treat to a potluck, or simply want a small indulgence for yourself, cheesecake bites fit the bill. They’re easy to serve, look adorable on a dessert table, and can be customized in countless ways to suit any taste.

Another reason cheesecake bites are a hit is their portion control aspect. With a traditional cheesecake, it’s easy to slice a bigger piece than you initially intended (we’ve all been there). Bites, on the other hand, are pre-portioned, allowing you to enjoy a sweet treat without the guilt.

Did You Know?

While cheesecake might seem like an Italian dessert, its origin was actually ancient Greece. The very first cheesecakes were made with cheese (of course), but also honey and wheat. It was even fed to athletes at the first Olympic Games. (Tell that to your gym trainer!)

Then the Romans got ahold of the recipe, called it “libum,” which is a Roman style cheesecake made with ricotta. The recipe kept evolving and when Europeans came to America, they brought cheesecake with them. The game changer was in the late 1800s when a guy in New York accidentally invented cream cheese, which led to the rich, creamy New York-style cheesecake we love today. Now, you can find cheesecake variations all over the world, with different countries like Italy, Germany, Japan, and Greece putting their own spin on it. We hope you enjoy our spin on it with this cheesecake bites recipe below.

How To Make Cheesecake Bites

Making cheesecake bites at home is surprisingly easy, and the process isn’t much different from making a full-sized cheesecake. Here’s a list of ingredients you’ll need to get started:

Crust
1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp sugar

Filling
16 oz cream cheese (full fat) – room temperature
1/3 cup sour cream (full fat) – room temperature
1/3 cup heavy cream – room temperature
½ cup granulated sugar
2 large eggs – room temperature
2 tsp lemon juice or vanilla extract

Strawberry Sauce
2 cups strawberries thinly diced
1/3 cup sugar
1 tbsp lemon juice

Prepare The Crust

Preheat oven to 350F. In a small mixing bowl combine the graham cracker crumbs, sugar, and melted butter. Stir with a spoon until fully combined. 

Divide evenly into the muffin liners in the muffin pan. Use your fingers or the back of a spoon to press the crumbs down firmly into the liners. Set the pan aside.

Make The Filling

In a mixing bowl combine the room temperature cream cheese, sour cream, and heavy cream.  Mix on low/medium with the paddle attachment of a mixer until smooth and well combined. 

Add in the sugar, eggs, and lemon juice and continue mixing until well combined.

Assemble And Bake

Evenly divide the cheesecake batter into the muffin tin with liners and crust already prepared.

Place in the 350F oven for 25-30 minutes (tops will be opaque and not jiggly).

TIP: Once done, open the oven door but leave the cheesecakes inside to cool down slowly for 10 minutes.

Make The Strawberry Sauce

In a small saucepan add all the strawberry sauce ingredients and turn on the heat to medium. No need to mash the strawberries, just gently stir now and again, the strawberries will release their moisture.

Continue stirring as the sauce heats up, and begins to simmer. Lower temperature to low to keep the sauce simmering but not boiling too hard.

Allow to simmer with intermittent stirring for 20 minutes or until your desired thickness is reached.

Cool, Chill, and Serve

Remove from oven and let cheesecakes cool on a cooling rack for about 60 minutes. Once at room temperature, wrap and place in the fridge to fully chill for 5 hours or overnight.

When ready to serve, drizzle with strawberry sauce and add a half of strawberry for garnish.

Customizing Your Mini Cheesecake Bites

One of the best things about cheesecake bites is how easy they are to customize. We’ve included a recipe for classic strawberry cheesecake bites below. But here are some ideas to elevate your cheesecake bites to personalize them for your own taste!

• Toppings: Fresh fruit, fruit compote, caramel sauce, chocolate ganache, or whipped cream can add a delicious finishing touch.
• Mix-ins: Swirl in some raspberry jam, Nutella, or cookie butter into the filling before baking for a marbled effect.
• Crust Variations: Instead of graham crackers, try using crushed Oreos, gingersnaps, or even pretzels for a different flavor profile.
• Flavor the filling: Add lemon zest, cocoa powder, or instant coffee granules to the filling for a unique twist.

Mini Cheesecake Recipe Tips

• By using the silicone muffin liners you achieve mini cheesecakes with a clean edge, however, you could use the fluted paper muffin liners too.
• Determining when the cheesecakes have finished baking: The surface changes from shiny to matte and the edges have set.
• The cheesecakes will rise a bit with baking, but once they begin to cool they will come back down.
• The cheesecake bites firm up even more after chilling in the fridge.

Serving and Storing Cheesecake Bites

Cheesecake bites are best served chilled. Arrange them on a platter with garnishes like fresh berries, mint leaves, or a drizzle of chocolate or caramel. They can be stored in an airtight container in the refrigerator for up to 4 days, making them a great make-ahead dessert option.

For longer storage, cheesecake bites can be frozen. Just be sure not to top them with the strawberry sauce before freezing. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to three months in the freezer. When ready to serve, thaw in the refrigerator overnight before serving.

Continue to Content

Cheesecake Bites

Yield: 12

Prep Time: 13 minutes

Cook Time: 27 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

These cheesecake bites are easy to make and perfect for entertaining!

Print

Ingredients

Crust

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 1 tbsp sugar

Filling

• 16 oz cream cheese (full fat) - room temperature
• 1/3 cup sour cream (full fat) - room temperature
• 1/3 cup heavy cream - room temperature
• 1/2 cup granulated sugar
• 2 large eggs - room temperature
• 2 tsp lemon juice or vanilla extract

Strawberry Sauce

• 2 cups strawberries, thinly diced
• 1/3 cup sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350F.
2. CRUST: In a small mixing bowl combine the graham cracker crumbs, sugar, and melted butter. Stir with a spoon until fully combined.
3. Divide evenly into the muffin liners in the muffin pan. Use your fingers or the back of a spoon to press the crumbs down firmly into the liners. Set the pan aside.
4. FILLING: In a mixing bowl combine the room temperature cream cheese, sour cream, and heavy cream. Mix on low/medium with the paddle attachment of a mixer until smooth and well combined.
5. Add in the sugar, eggs, and lemon juice and continue mixing until well combined.
6. Evenly divide the cheesecake batter into the muffin tin with liners and crust already prepared.
7. Place in the 350F oven for 25-30 minutes (tops will be opaque and not jiggly). Once done, open the oven but leave the cheesecakes in to cool down slowly for 10 minutes.
8. Remove from oven and let cheesecakes cool on a cooling rack for about 60 minutes. Once at room temperature, wrap and place in the fridge to fully chill for 5 hours or overnight.
9. SAUCE: In a small saucepan add all the strawberry sauce ingredients and turn on the heat to medium. No need to mash the strawberries, just gently stir now and again, the strawberries will release their moisture.
10. Continue stirring as the sauce heats up, and begins to simmer. Lower temperature to low to keep the sauce simmering but not boiling too hard. Allow to simmer with intermittent stirring for 20 minutes or until your desired thickness is reached.To serve, drizzle with strawberry sauce and then top with fresh strawberries.
    
    
    

Notes

• By using the silicone muffin liners you achieve mini cheesecakes with a clean edge, however, you could use the fluted paper muffin liners too.
• Determining when the cheesecakes have finished baking: The surface changes from shiny to matte and the edges have set.
• The cheesecakes will rise a bit with baking, but once they begin to cool they will come back down.
• The cheesecakes firm up even more after chilling in the fridge

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 190mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 4g

Nutrition information provided is only an estimate.

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