Who doesn't love cheesecake? Creamy, rich and very decadent. But sometimes eating a whole piece can be a bit overwhelming. This is especially true after a big meal. This is where the cheesecake comes in. This is the perfect solution when you just want something sweet without being too overpowering. Plus, these bite-sized delights are great for parties and potlucks! When you're ready to get started, click the “Go to Recipe” button. Or take a look at some tips and tricks for making one below.
Why Cheesecake Bites?
Cheesecake bites have skyrocketed in popularity for a number of reasons. First, they are incredibly versatile. Whether you’re hosting a party, taking a snack to a potluck, or just wanting a little indulgence for yourself, cheesecake bites are perfect. They’re easy to serve, look lovely on the dessert table, and can be customized in countless ways to suit every taste.
Another reason cheesecake bites are so popular is the portion control aspect. With traditional cheesecake, it's easy to end up cutting larger slices than you initially intended (we've all been there). Bites, on the other hand, are pre-sized so you can enjoy a sweet treat without the guilt.
Did you know?
Cheesecake may seem like an Italian dessert, but it actually has its origins in ancient Greece. The first cheesecakes were made not only with cheese, of course, but also with honey and wheat. It was also fed to athletes during the first Olympics. (Tell your gym trainer!)
Then the Romans got their hands on this recipe and called it “Ribum”, a Roman cheesecake made with ricotta. This recipe continued to evolve, and when Europeans came to America, they brought cheesecake with them. The game changed in the late 1800s when a New York man accidentally invented cream cheese, giving rise to the rich, creamy New York-style cheesecake we love today. Nowadays, cheesecakes with their own unique flavors can be found all over the world in various countries such as Italy, Germany, Japan, and Greece. We hope you enjoy our flavor with the Cheesecake Bites recipe below.
How to Make Cheesecake Bites
Making cheesecake bites at home is surprisingly easy, and the process isn't all that different from making regular cheesecake. Here's a list of ingredients you'll need to get started:
crust
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon sugar
filling
16 oz cream cheese (full fat) – room temperature
1/3 cup sour cream (full fat) – room temperature
1/3 cup heavy cream – room temperature
½ cup granulated sugar
2 large eggs – room temperature
2 teaspoons lemon juice or vanilla extract
strawberry sauce
2 cups strawberries, thinly diced
1/3 cup sugar
1 tablespoon lemon juice
Crust Preparation
Preheat oven to 350F. In a small mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir with a spoon until completely combined.
Divide the crumbs evenly into the muffin liners of the muffin pan. Use your fingers or the back of a spoon to press the crumbs firmly into the liners. Set the pan aside.
Make the filling
In a mixing bowl, combine room temperature cream cheese, sour cream, and heavy cream. Using the paddle attachment on your blender, mix on low/medium speed until smooth and well combined.
Add the sugar, eggs, and lemon juice and continue to mix until well combined.
Assemble and bake
Divide the cheesecake batter evenly among the muffin tins with the prepared liners and crust.
Place in a 350F oven and bake for 25-30 minutes (the top will be opaque and will not jiggle).
Tip: Once done, open the oven door and let the cheesecake cool slowly for 10 minutes.
Making strawberry sauce
In a small saucepan, combine all the strawberry sauce ingredients and bring to a boil over medium heat. You don’t need to mash the strawberries; just stir them gently to release some of their moisture.
Once the sauce is hot and starts to boil, continue to stir. Reduce the heat to a simmer, but do not boil too vigorously.
Simmer for 20 minutes, stirring occasionally, until desired thickness is reached.
Let cool and serve chilled.
Remove from oven and let the cheesecake cool on a wire rack for about 60 minutes. Bring to room temperature, wrap in plastic wrap, and place in the refrigerator to cool completely for 5 hours or overnight.
When ready to serve, drizzle with strawberry sauce and top with half a strawberry for garnish.
Customize your mini cheesecake bites
One of the best things about cheesecake bites is that they are so easy to customize. I’ve included a classic strawberry cheesecake recipe below, but here are some ideas for customizing the cheesecake to your own tastes!
- topping: Fresh fruit, candied fruit, caramel sauce, chocolate ganache or whipped cream can add delicious finishing touches.
- Mixins: When baking, fill with raspberry jam, Nutella or cookie butter to create a marbled effect.
- Crust variations: Instead of graham crackers, try crushed Oreos, gingersnaps, or even pretzels for a different flavor.
- Flavor the filling: For a unique flavor, add lemon zest, cocoa powder, or instant coffee powder to the filling.
Mini Cheesecake Recipe Tips
- Silicone muffin liners will help you make mini cheesecakes with neat edges, but you can also use grooved paper muffin liners.
- How to tell if a cheesecake is fully baked: When the surface changes from shiny to matte and the edges are set.
- Cheesecake will puff up a little as it bakes, but will sink back down as it cools.
- The cheesecake will firm up more after cooling in the refrigerator.
Serving and storing cheesecake bites
Cheesecake bites are best served cold. Serve on a platter garnished with fresh berries, mint leaves, or a drizzle of chocolate or caramel. Stored in an airtight container in the refrigerator, it will keep for up to 4 days, making it a great make-ahead dessert option.
For longer storage, you can freeze the cheesecake bites. Just be sure not to top them with strawberry sauce before freezing. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a ziploc bag or airtight container. They will keep in the freezer for up to 3 months. When ready to serve, thaw overnight in the refrigerator before serving.
Cheesecake Bites
Produce:
12
Preparation time:
13 minutes
Cooking time:
27 minutes
Additional time:
1 hours
Total time:
1 hours 40 minutes
This cheesecake is easy to make and perfect for entertaining!
ingredient
crust
-
1 cup graham cracker crumbs
-
3 tablespoons melted butter
-
1 tablespoon sugar
filling
-
16 oz cream cheese (full fat) – room temperature
-
1/3 cup sour cream (full fat) – room temperature
-
1/3 cup heavy cream – room temperature
-
1/2 cup granulated sugar
-
2 large eggs – room temperature
-
2 teaspoons lemon juice or vanilla extract
strawberry sauce
-
2 cups strawberries, thinly diced
-
1/3 cup sugar
-
1 tablespoon lemon juice
guideline
- Preheat oven to 350F.
- Crust: In a small mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir with a spoon until completely mixed.
- Divide evenly between muffin liners in muffin pan. Using your fingers or the back of a spoon, press the crumbs firmly into the liner. Set pan aside.
- Filling: In a mixing bowl, combine room temperature cream cheese, sour cream, and heavy cream. Using the paddle attachment on your mixer, mix on low/medium speed until smooth and well combined.
- Add the sugar, eggs, and lemon juice and continue to mix until well combined.
- Divide the cheesecake batter evenly among the muffin tins with the prepared liners and crust.
- Place in 350F oven for 25-30 minutes (top is opaque and does not wobble). Once done, open the oven and let the cheesecake cool slowly for 10 minutes.
- Remove from the oven and place the cheesecake on a cooling rack to cool for about 60 minutes. Bring to room temperature, wrap in plastic wrap and place in the refrigerator to cool completely for 5 hours or overnight.
- Sauce: In a small saucepan, combine all the strawberry sauce ingredients and bring to a boil over medium heat. You don’t need to mash the strawberries; just gently stir to release some of the moisture.
- Once the sauce is heated and begins to boil, continue to stir. Continue to boil the sauce, but reduce the heat to low so that it does not boil too vigorously. Simmer for 20 minutes or until desired consistency, stirring occasionally. To serve, drizzle with strawberry sauce and top with fresh strawberries.
note
- Silicone muffin liners will help you make mini cheesecakes with neat edges, but you can also use grooved paper muffin liners.
- Check when your cheesecake is done baking: The surface will change from shiny to matte and the edges will be set.
- The cheesecake will rise slightly as it bakes, but will settle back down once it starts to cool.
- The cheesecake will firm up even more after cooling in the refrigerator.
Nutritional Information:
Produce: 12
Serving Size: One
Serving Size:
calorie: 303Total fat: 21gSaturated Fat: 12gtrans fat: 0gUnsaturated fat: 7gcholesterol: 88mgsalt: 190mgcarbohydrate: 25gfiber: 1gsugar: 20gprotein: 4g
The nutritional information provided is an estimate only.