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Mini Vanilla Cheesecake Bites

Close-up of a mini vanilla cheesecake bite with a graham cracker crust and creamy filling.
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Easy, bite-sized vanilla cheesecakes with a graham cracker crust, perfect for parties and make-ahead desserts.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners.
  2. In a small bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until crumbs are evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
  3. In a large bowl, beat the softened cream cheese with 3/4 cup granulated sugar until smooth and creamy, with no lumps.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
  5. Pour the cream cheese mixture evenly into the prepared muffin liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes, or until the edges are set and the centers are almost set.
  7. Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. Chill the cheesecakes in the refrigerator for at least 2 hours before serving.

Notes

  • For a smooth filling, ensure your cream cheese is fully softened.
  • To prevent cracks, avoid overmixing the batter after adding the eggs and do not overbake.
  • These bites can be made ahead and stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month.
  • Top with fresh berries, chocolate sauce, or a dollop of whipped cream before serving.

Nutrition

Find it online: https://cutcooktaste.com/mini-vanilla-cheesecake-bites/