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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!
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Prep Time 25 minutes
Cook Time 30 minutes
Rest Time 2 hours
Total Time 2 hours 55 minutes
Servings: 15
Course: Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prep the oven and pan
  2. Preheat oven to 325°F (163°C). Line 18 muffin tin cavities with paper liners.
  3. Make the crust
  4. 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.
  5. Make the filling
  6. 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).
  7. Bake
  8. 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).
  9. Make the ganache
  10. 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.
  11. Assemble
  12. 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