Mini Cheesecake Party Bites (Printable)
Bite-sized creamy cheesecakes with graham crust, finished with your choice of fresh berry, chocolate, or caramel toppings.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 cup graham cracker crumbs
02 - 4 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cream Cheese Filling
04 - 12 oz cream cheese, softened to room temperature
05 - 1/2 cup granulated sugar
06 - 1 large egg
07 - 1 tsp pure vanilla extract
08 - 2 tbsp sour cream
→ Suggested Toppings
09 - Fresh berries (strawberries, blueberries, or raspberries)
10 - Chocolate ganache
11 - Caramel sauce
12 - Whipped cream
13 - Crushed cookies or chopped nuts
# How To Make It:
01 - Preheat oven to 325°F. Line a standard 12-cup muffin tin with paper liners and set aside.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar, stirring until the crumbs are evenly coated and resemble wet sand.
03 - Divide the crumb mixture evenly among the 12 lined muffin cups, using roughly 1 tablespoon per cup. Press each portion firmly into the bottom using the back of a spoon or a small measuring cup.
04 - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps.
05 - Add granulated sugar to the cream cheese and beat until well combined. Mix in the egg, vanilla extract, and sour cream, blending just until incorporated. Avoid overmixing to prevent cracks.
06 - Spoon or pipe the cheesecake batter evenly into the prepared crusts, filling each liner about three-quarters full.
07 - Bake for 18 to 20 minutes, until the centers are nearly set with a slight jiggle remaining. Do not overbake—the residual heat will finish setting the filling.
08 - Allow the mini cheesecakes to cool in the muffin tin for 10 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 1 hour before serving.
09 - Top each chilled mini cheesecake with your choice of fresh berries, chocolate ganache, caramel drizzle, whipped cream, or crushed toppings just before serving.
# Tips from dashanddishes:
01 -
- Individual portions mean no slicing, no serving drama, and everyone gets a perfect little cheesecake all to themselves.
- You can customize each one with different toppings, so picky eaters and adventurous food lovers are all happy at the same table.
02 -
- Overbaking is the fastest way to ruin these, so pull them out when the centers still wobble slightly because they will continue to set as they cool.
- Cold cream cheese will leave you with lumpy batter no matter how long you beat it, so plan ahead and set it out at least an hour before starting.
03 -
- Use a cookie scoop to portion the batter evenly so every mini cheesecake is the same size and bakes at the same rate.
- Wrap the bottom of the muffin tin loosely in foil if your oven runs hot, because gentle even heat is the secret to crack free tops.