Mini Cheesecake Bites
These Mini Cheesecake Bites combine a crisp graham cracker crust, creamy vanilla cheesecake filling, and a rich chocolate ganache topping. Perfectly portioned for snacking, they’re simple to make, fridge-stable, and ideal for entertaining or meal prep.
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.
