If you love cheesecake but don’t want the fuss of baking a whole one, these Mini Cheesecake Bites are the perfect solution!
They have all the rich, creamy flavor of classic cheesecake, but in a bite-sized form that’s fun, portable, and party-ready.
With a buttery graham cracker crust, smooth cream cheese filling, and a luscious chocolate ganache topping, these little gems are sure to impress.
Not only are they delicious, but they’re also beginner-friendly—no water baths, no complicated steps, just simple ingredients and an easy method.
Whether you’re hosting a party, making a holiday dessert platter, or just treating yourself, these mini cheesecakes will disappear fast!
Why You’ll Love This Recipe
- Bite-sized perfection – no slicing or messy serving.
- Crowd-pleasing – kids and adults alike can’t resist.
- Customizable – endless flavor and topping variations.
- Make-ahead friendly – they taste even better the next day!
Ingredients
For the Crust:
- 1 ¼ cups graham cracker crumbs (about 10 sheets)
- 3 tbsp granulated sugar
- 3 ½ tbsp unsalted butter, melted
- Pinch of kosher salt
For the Cheesecake Filling:
- 3 (8 oz) packages full-fat cream cheese, softened to room temp
- ¼ cup sour cream, room temp
- ¾ cup granulated sugar
- 3 large eggs, room temp
- 1 tbsp vanilla bean paste (or scrape from ½ vanilla bean)
For the Ganache:
- 1 cup dark chocolate chips (high-quality recommended)
- ⅓ cup heavy cream
- Fresh raspberries (for garnish)
Step-by-Step Instructions
- Prep the oven and pan
Preheat oven to 325°F (163°C). Line 18 muffin tin cavities with paper liners. - Make the crust
Pulse graham crackers into fine crumbs (or crush in a bag with a rolling pin). Stir together with sugar, melted butter, and salt until it looks like wet sand. Press about 1 tablespoon firmly into the bottom of each liner. - Make the filling
In a large bowl, beat cream cheese and sour cream until smooth and creamy. Mix in sugar and vanilla. Add eggs one at a time on low speed, just until combined (don’t overmix). - Bake
Divide filling evenly among muffin cups, almost to the top. Bake 25–27 minutes, until centers are mostly set but slightly jiggly. Cool completely at room temp, then refrigerate for at least 2 hours (or overnight). - Make the ganache
Warm heavy cream in a small saucepan (don’t boil). Pour over chocolate chips in a bowl. Let sit 2–3 minutes, then stir until smooth and glossy. Let thicken slightly. - Assemble
Spoon ganache over each cooled cheesecake. Top with a fresh raspberry. Chill for about 30 minutes to set before serving.
Tips for Perfect Mini Cheesecakes
- Room temperature ingredients = smoother filling, no lumps.
- Don’t overmix – too much air can cause cracks.
- Chill overnight for the creamiest texture.
- Use a water bath (optional) – place muffin tin in a larger pan with hot water to prevent cracks and keep cheesecakes ultra-smooth.
Variations to Try
- Different crusts: Swap graham crackers for Oreos, gingersnaps, or digestive biscuits.
- Flavored ganache: Try white chocolate, caramel, or even peanut butter ganache.
- Fruity toppings: Fresh berries, lemon curd, or fruit compote instead of chocolate.
- Diet-friendly swaps: Use Greek yogurt for sour cream, Neufchâtel cheese for lighter filling, or gluten-free crackers for the crust.
Serving Ideas
These mini cheesecakes are best served chilled, straight from the fridge. Arrange on a platter for parties or dress them up with decorative cupcake liners. Pair with:
- A drizzle of caramel or berry sauce
- Whipped cream on the side
- Fresh fruit for a light contrast
- Coffee or tea to balance the richness
Storage & Freezing
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap each cheesecake tightly in plastic, then freeze in a container for up to 2 months. Thaw overnight in the fridge before serving.
⭐ Recipe Summary
Prep Time: 25 minutes
Cook Time: 27 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Yield: 18 mini cheesecakes
These Mini Cheesecake Bites are creamy, decadent, and the perfect handheld treat. With a buttery graham cracker crust, velvety cheesecake filling, and rich ganache topping, they’re the ultimate make-ahead dessert for any occasion.
Mini Cheesecake Bites
If you love cheesecake but don’t want the fuss of baking a whole one, these Mini Cheesecake Bites are the perfect solution!
Ingredients
Method
- Prep the oven and pan
- Preheat oven to 325°F (163°C). Line 18 muffin tin cavities with paper liners.
- Make the crust
- Pulse graham crackers into fine crumbs (or crush in a bag with a rolling pin). Stir together with sugar, melted butter, and salt until it looks like wet sand. Press about 1 tablespoon firmly into the bottom of each liner.
- Make the filling
- In a large bowl, beat cream cheese and sour cream until smooth and creamy. Mix in sugar and vanilla. Add eggs one at a time on low speed, just until combined (don’t overmix).
- Bake
- Divide filling evenly among muffin cups, almost to the top. Bake 25–27 minutes, until centers are mostly set but slightly jiggly. Cool completely at room temp, then refrigerate for at least 2 hours (or overnight).
- Make the ganache
- Warm heavy cream in a small saucepan (don’t boil). Pour over chocolate chips in a bowl. Let sit 2–3 minutes, then stir until smooth and glossy. Let thicken slightly.
- Assemble
- Spoon ganache over each cooled cheesecake. Top with a fresh raspberry. Chill for about 30 minutes to set before serving.
Notes
Tips for Perfect Mini Cheesecakes
Room temperature ingredients = smoother filling, no lumps.
Don’t overmix – too much air can cause cracks.
Chill overnight for the creamiest texture.
Use a water bath (optional) – place muffin tin in a larger pan with hot water to prevent cracks and keep cheesecakes ultra-smooth.
Variations to Try
Different crusts: Swap graham crackers for Oreos, gingersnaps, or digestive biscuits.
Flavored ganache: Try white chocolate, caramel, or even peanut butter ganache.
Fruity toppings: Fresh berries, lemon curd, or fruit compote instead of chocolate.
Diet-friendly swaps: Use Greek yogurt for sour cream, Neufchâtel cheese for lighter filling, or gluten-free crackers for the crust.
Serving Ideas
These mini cheesecakes are best served chilled, straight from the fridge. Arrange on a platter for parties or dress them up with decorative cupcake liners. Pair with:
A drizzle of caramel or berry sauce
Whipped cream on the side
Leave a Reply