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Mini Cheesecake Bites Recipe

Easy Mini Cheesecake Bites

Learn how to impress your guests with the delicious and creamy mini cheesecake bites made of the simplest and easiest recipe ever.
Prep Time 5 mins
Cook Time 10 mins
Total Time 3 hrs
Course Dessert
Servings 24 mini cheesecakes
Calories 63 kcal


For the Graham Cracker Crust:

  • of a cup of graham cracker crumbs (prepared using the food processor)
  • 2 tablespoons of melted, unsalted butter
  • 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
  • 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!