Mini Cheesecake Bites

5 from 1 vote

Mini Cheesecake Bites make the perfect bite-size sweet treat! They are creamy, delicious and easy to serve dessert for any occasion.

Prep Time15

Cook Time16

Cool and then Refrigerate3 20

Total Time3 51

Course: Dessert

Cuisine: American

Servings:

Cost: $5.94, $0.25 per Servings

Preheat the oven to 350 degrees Fahrenheit.
Place liners in a mini muffin pan.
For the Graham Cracker Crust:
In a large bowl, mix together 1 ½ cups graham cracker crumbs, 3 tablespoons melted and cooled unsalted butter and 1 ½ tablespoons granulated white sugar.
Scoop about 1 teaspoon of the crust mixture into each muffin tin of the mini muffin pan. Press firmly to make an even layer on the bottom and a little bit up the sides.
Set aside while you prefer the filling.
For the Cheesecake Filling:
In a medium bowl, beat together 8 ounces room temperature cream cheese, ¼ cup room temperature sour cream, ¼ cup granulated white sugar, 1 large room temperature egg, 1 teaspoon vanilla extract and ¼ teaspoon kosher salt with an electric mixer until smooth and fluffy.
Scoop approximately a tablespoon of the cheesecake filling and place it on top of the crust into an even layer in the muffin tin.
Gently tap the pan on the counter to release any air bubbles in the mixture.
Bake for 16-18 minutes until the center of the cheesecake bites are set (no longer jiggly).
Remove from the oven and allow to cool for about 20 minutes. Once it has reached room temperature, refrigerate for at least 3 hours or overnight.
Then carefully remove the cheesecake bites from the pan and enjoy it as is, or with berries or whipped cream on top!

Refrigerate the leftovers in an airtight container for up to 3-4 days or freezer for up to 1 month.