These mini cheesecake bites are a classic dessert I’ve loved making for years. They have a buttery graham cracker crust, a smooth cream cheese filling, and just the right size to satisfy a sweet craving without going overboard. I like enjoying them plain, but they’re also amazing with a berry sauce or a dollop of whipped cream.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and versatile. Each bite gives me the perfect balance of crunch from the crust and creaminess from the filling. Since they’re made in mini muffin tins, they’re incredibly easy to serve—no slicing or extra plates needed. I also enjoy that I can top them however I want, whether with fresh berries, chocolate drizzle, or citrus zest. They’re the kind of dessert I can whip up for birthdays, holidays, or just because.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crust:

• Graham cracker crumbs

• Melted unsalted butter

• Granulated white sugar (or brown sugar for a richer flavor)

• Kosher salt

Cheesecake filling:

• Cream cheese at room temperature

• Sour cream (or mascarpone cheese)

• Granulated white sugar

• Large egg

• Vanilla extract

Directions

1. Preheat the oven to 350°F (175°C).

2. Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until well combined.

3. Line a mini muffin tin with paper liners or grease the wells. Spoon about a teaspoon of crust mixture into each well, pressing firmly so the crust is compact and slightly up the sides.

4. Bake the crusts for 4–5 minutes, then set aside to cool slightly.

5. Prepare the filling: Beat cream cheese, sour cream, sugar, egg, and vanilla until smooth and creamy.

6. Spoon the filling over each crust, filling nearly to the top.

7. Bake for 16–18 minutes, or until the centers no longer jiggle when the pan is gently shaken.

8. Cool completely, then refrigerate for at least 3 hours (or overnight) before serving.

9. Add toppings if desired before serving.

Servings and timing

This recipe makes about 24 mini cheesecake bites.
Prep time: 10 minutes
Cook time: 20 minutes
Chill time: 3 hours
Total time: Approximately 3 hours and 30 minutes

Variations

I like making different versions depending on the occasion. For a tropical twist, I swap in crushed coconut cookies for the crust and add lime zest to the filling. For a richer taste, I use brown sugar instead of white in the crust. When I’m in a chocolate mood, I drizzle melted chocolate over the chilled cheesecakes or sprinkle mini chocolate chips on top before baking.

storage/reheating

I usually store these mini cheesecakes in the refrigerator in an airtight container for up to 3 days. If I make a big batch, I freeze them after they’ve chilled completely. To freeze, I place them on a tray, cover tightly with plastic wrap, and store them for up to a month. Thaw overnight in the fridge before serving. These cheesecakes are best served cold, so I never reheat them.

FAQs

What’s the best cream cheese to use?

I prefer full-fat cream cheese for the richest flavor and creamiest texture.

How do I keep the tops from cracking?

I avoid overbaking and let them cool gradually. A little dip in the middle is normal, but cracks usually mean they baked too long or at too high a temperature.

Do I need a water bath for these?

No, the mini size bakes evenly without one, so I skip the water bath.

Why did my cheesecakes sink?

If they were overmixed or baked at too high a temperature, they can puff and then sink. I mix until just combined and keep an eye on them during baking.

Can I make them without a crust?

Yes, I sometimes skip the crust for a lighter bite. They still hold together well, especially if baked in liners.

Conclusion

These easy mini cheesecake bites are one of my go-to desserts because they’re quick, versatile, and absolutely delicious. I can serve them plain for a classic treat or dress them up with fruit, sauces, or chocolate for a special touch. Whether for a party or a personal indulgence, they never disappoint.