Description
These Mini Cheesecake Bites are the perfect easy dessert for any occasion. Creamy, decadent, and bite-sized, they’re sure to be a crowd-pleaser.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons melted butter
- ¼ cup sugar
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional toppings: fresh berries, chocolate sauce, caramel sauce
Instructions
- Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press mixture into the bottom of each muffin liner.
- In a separate bowl, beat cream cheese and ¾ cup sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Spoon cream cheese mixture over the graham cracker crusts, filling each liner almost to the top.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly soft.
- Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
- Top with your favorite toppings before serving.
Notes
- For a smoother cheesecake, make sure your cream cheese is fully softened.
- Do not overbake the cheesecakes, as they will continue to set as they cool.
- Store leftover cheesecake bites in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg