These Mini Cheesecake Bites are the perfect bite-sized indulgence for any occasion.
Made with a buttery graham cracker crust, creamy vanilla cheesecake filling, and a silky chocolate ganache, they satisfy your sweet cravings while offering a dose of protein from cream cheese.
Low in saturated fat and fiber-rich from the crust, they’re quick, easy, and ideal for meal prep or entertaining.
Mini Cheesecake Bites
Equipment
- 2 cupcake tins
- 18 cupcake liners
- Food processor
- Stand mixer with paddle attachment
- Heatproof bowl
- Small Saucepan
- Cookie scoop or spoon
- Spatula
Ingredients
For the Crust:
- 1 ¼ cup graham cracker crumbs ≈10 sheets
- 3 tbsp granulated sugar
- 3 ½ tbsp unsalted butter melted
- Pinch of kosher salt
For the Cheesecake Filling:
- 3 8 oz packages full-fat cream cheese, softened to room temperature
- ¼ cup sour cream room temperature
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp vanilla bean paste or seeds from 1–2 vanilla beans
For the Chocolate Ganache:
- 1 cup high-quality dark chocolate chips
- ⅓ cup heavy cream
- Raspberries for garnish
Instructions
- Preheat Your Oven and Prepare Tins: Begin by setting your oven to 325°F (163°C) to ensure it reaches the perfect baking temperature by the time your cheesecake mixture is ready. Grab two standard 12-cup cupcake tins and line each cavity with paper liners. If desired, fill any empty tin spaces with a splash of water to prevent uneven baking, which can help your cheesecakes cook more consistently.
- Make the Graham Cracker Crust: Place about 10 sheets of graham crackers into a food processor and pulse until they become fine crumbs. These crumbs will form the buttery base that gives the cheesecake its signature crunch. Next, add 3 tablespoons of granulated sugar, 3 1/2 tablespoons of melted unsalted butter, and a pinch of kosher salt. Pulse again until the mixture is evenly combined and holds together slightly when pressed between your fingers.
- Press the Crust into the Cups: Carefully divide the crumb mixture evenly among the 18 cupcake liners. Using the back of a spoon, a small spatula, or your fingers, gently press the crumbs into the bottom of each liner, creating an even layer.Make sure the crust is compact but not overly compressed—it should form a sturdy base without being rock-hard.
- Prepare the Cheesecake Filling: In a stand mixer fitted with a paddle attachment, combine the softened cream cheese (3 packages, 8 oz each) with 1/4 cup of sour cream. Beat on medium speed for about 1–2 minutes until the mixture is completely smooth and free of lumps. The key is to scrape down the sides of the bowl to ensure a consistent, creamy texture.
- Sweeten and Flavor the Cheesecake: Add 3/4 cup of granulated sugar and 1 tablespoon of vanilla bean paste (or the scraped seeds from 1–2 vanilla beans) to the cream cheese mixture. Beat again on medium speed until smooth. The sugar will dissolve fully, and the vanilla will infuse the filling with a rich, aromatic flavor.
- Incorporate the Eggs Carefully: With your mixer on medium-low speed, add the 3 room-temperature eggs one at a time. Mix each egg just until fully incorporated before adding the next. Scrape the sides of the bowl periodically to ensure even blending. Be cautious not to overmix, as this can introduce air and cause cracks in your cheesecake after baking.
- Fill the Cupcake Liners: Using a 2-tablespoon cookie scoop or spoon, portion the cheesecake batter evenly into the prepared crusts. Fill each liner almost to the top, leaving a tiny space for expansion during baking. Smooth the tops lightly with the back of a spoon or small spatula for an even finish.
- Bake the Cheesecakes: Place the cupcake tins in the oven and bake for 25–27 minutes, or until the centers are just set—they should still have a slight jiggle when gently shaken. Baking at a lower temperature helps prevent cracks and ensures a creamy, smooth texture. Once baked, remove the tins from the oven and allow them to cool completely on a wire rack.
- Chill the Cheesecakes: After cooling, transfer the cupcakes to the refrigerator for at least 2 hours, or preferably overnight, to allow the cheesecake filling to fully set. This chilling step is essential for achieving the perfect creamy texture that holds its shape when removed from the liner.
- Prepare the Chocolate Ganache: While the cheesecakes chill, pour 1 cup of dark chocolate chips into a heatproof bowl.In a small saucepan, warm 1/3 cup of heavy cream over medium heat until it’s steaming and warm but not boiling. Pour the warmed cream over the chocolate chips and let it sit for 2–3 minutes. Then, stir or whisk the mixture gently until smooth and glossy. Allow it to cool slightly so it thickens but remains pourable.
- Top with Ganache and Garnish: Once the cheesecakes have chilled, spoon or drizzle the ganache over the tops of each cheesecake bite. Smooth it gently with the back of a spoon if needed. Finish each bite with a fresh raspberry on top for a pop of color and a burst of flavor. Return the cheesecakes to the fridge for 1–2 hours until the ganache is fully set.
- Serve and Store: Carefully remove the paper liners from each cheesecake bite. Serve immediately for a creamy, decadent dessert. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze un-topped cheesecakes for up to 3 months, then add ganache and garnish just before serving.
Notes
- Always use room-temperature ingredients (cream cheese, eggs, sour cream) for the smoothest filling.
- Do not overmix the batter once eggs are added to avoid cracks and dryness.
- A cookie scoop helps portion the cheesecake filling evenly.
- Bake until centers are slightly wobbly—overbaking can cause a dry texture.
- For a firmer crust, press crumbs tightly into the liners using a spoon.
- Let cheesecakes chill completely before topping with ganache.
- Use high-quality dark chocolate for a rich, glossy ganache.
- Swap raspberries with strawberries, blueberries, or edible flowers for garnish variety.
- Freeze cheesecakes without ganache for longer storage.
- Cheesecake bites taste best when slightly chilled but not ice-cold.
Chef’s Secrets for Perfect Results
The secret to flawless mini cheesecake bites lies in temperature and technique.
Always allow cream cheese, sour cream, and eggs to reach room temperature before mixing—this prevents lumps and ensures a silky-smooth filling.
Be gentle when adding eggs; mix just until combined to avoid incorporating excess air, which can cause cracks.
For the crust, press the crumbs firmly but not too tightly, so it stays crisp without becoming dense.
Finally, resist the temptation to overbake—cheesecakes should still jiggle slightly in the center when removed from the oven.
They’ll firm up beautifully as they cool.
Serving Suggestions to Impress Guests
These mini cheesecakes are versatile and make a stunning addition to any dessert spread.
For a classic presentation, top with fresh raspberries as written, or get creative with blueberries, strawberries, or even caramel drizzle.
If serving at a dinner party, arrange the bites on a platter with a variety of toppings, such as fruit compotes, shaved chocolate, or whipped cream, so guests can mix and match.
For a festive twist, add seasonal garnishes—like candied cranberries for winter holidays or edible flowers for spring events.
Pair with coffee, tea, or dessert wine for a memorable finish to any meal.
Storage Tips for Lasting Freshness
Mini cheesecakes store well and can easily be made ahead of time.
Keep them in an airtight container in the refrigerator for up to 4 days.
If stacking, separate layers with parchment paper to prevent sticking.
For longer storage, freeze the cheesecakes without the ganache topping wrap each bite tightly in plastic wrap and place in a freezer-safe container or bag.
They can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator, then add ganache and garnish just before enjoying.
This makes them an excellent make-ahead dessert for holidays and parties.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! These cheesecake bites are perfect for make-ahead desserts. You can prepare them up to 2 days in advance and store in the fridge. For longer storage, freeze without the ganache and decorate before serving.
2. What can I use instead of graham crackers?
If you don’t have graham crackers, you can substitute with digestive biscuits, vanilla wafers, or even chocolate cookies for a richer base. Just crush them into fine crumbs and mix with butter and sugar as directed.
3. How do I know when they’re done baking?
Mini cheesecakes are ready when the centers look set but still jiggle slightly when you gently shake the pan. Avoid overbaking—if they look firm and dry, they may turn out dense instead of creamy.
4. Can I make these without a stand mixer?
Absolutely. A hand mixer works perfectly well—just beat on medium speed until smooth and scrape down the sides of the bowl frequently to avoid lumps. Mixing by hand isn’t recommended, as it’s hard to achieve the same creamy texture.
5. Can I use milk chocolate instead of dark for ganache?
Yes, you can use milk chocolate, but it will produce a much sweeter topping. If you prefer a balanced flavor, consider using a mix of dark and milk chocolate. Keep the cream-to-chocolate ratio the same for a smooth, glossy ganache.
