Nothing beats the good old and traditional cheesecake recipe, made of the creamy and rich Philadelphia cheese filling on top of a buttery graham crackers crust and topped with your favorite sauce. Especially the berry sauce. No tricks, no fancy addition. Just this simple, mouth-watering cheesecake.
Now, imagine this flavorful cheesecake in bite-sized pieces?
Easily prepared, a finger-food dessert that your guests can easily enjoy besides a good cup of tea with no need for utensils or any fuss. If you’re not tempted enough to try the cheesecake bites, let me add one more thing.
They can be prepared in advance and left in the refrigerator for a week. You can also freeze an extra batch after making it, and just let it thaw overnight in the refrigerator before enjoying it.
Frequently asked questions
Can the cheesecake bites be made in advance?
Yes, of course, it can be made ahead of time and retain the same quality and crust for up to 3 days.
Does cooking this cheesecake require a water bath?
No, you don’t have to use a water bath, just put it in a muffin tin and bake it directly.
Can I store the cheesecake with the berries on top?
It’s not recommended to be stored with the toppings, as it will result in a runny juice from the berries. That’s why it’s better stored plain and then add the berry sauce before eating it.
Should the cheesecake bites be served with or without the muffin liners?
It won’t make a difference whether you choose to remove the liner or leave it intact.
Do they need to be served chilled or at room temperature?
The key piece of advice is to always serve them chilled. Don’t leave them out of the fridge for more than 30 minutes before eating them.
Can they be frozen?
Yes. They can easily be frozen. Just place them in a container, sitting beside each other. Just leave it to thaw overnight in the fridge before enjoying it.
If You Love This Recipe Try This Out:
How to Make Best Key Lime Pie Recipe
How to Make Mini Cheesecake Bites Recipe
For the Graham Cracker Crust:
- ⅔ of a cup of graham cracker crumbs (prepared using the food processor)
- 2 tablespoons of melted, unsalted butter
- 1½ of granulated white sugar
- ¼ teaspoon of kosher salt
For the cheesecake filling:
- 8 oz of cream cheese (left at room temperature)
- ¼ cup of granulated white sugar
- ¼ cup of sour cream or full cream mascarpone cheese
- 1 large egg
- 1½ tablespoon of vanilla extract
Making of the crust:
- Mix well in a large bowl the graham crackers crust, melted butter, and white sugar.
- Grease your mini muffin tin with butter to avoid the sticking of the crust. (you can use muffin liners instead)
- With a tablespoon, scoop the crust from the bowl and add it to each muffin well in the tin. Press with the back of a wooden knife to make the crust an even, firm layer with no air trapped.
- Place the muffin tin in a preheated oven at 350 degrees for 4-5 minutes until it browns a bit.
Making of the filling:
- Mix together the room temperature cream cheese, egg, sour cream, vanilla and sugar in a bowl with a mixer until the mix obtains a smooth and silky consistency.
- With a tablespoon, scoop the filling and place it on each crust until the wells are fully filled.
- Return the muffin tin back into the oven for 18 minutes or until the filling is not jiggling anymore.
- Let the cheesecake cool completely, then transfer it to the refrigerator to cool overnight.
- After cooling, add your favorite toppings and enjoy!
Check out other cheesecake bites recipes
|No bake cheesecake bites||Pumpkin cheesecake bites|
|Brownie cheesecake bites||Caramel cheesecake bites|
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