🍰 Mini Cheesecake Bites (Baked)
🧁 Makes: 24 mini bites (using mini muffin tin)
⏱️ Time: 15 min prep + 15–18 min bake + chill time
🛒 Ingredients:
Crust:
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3/4 cup graham cracker crumbs
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2 tbsp sugar
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3 tbsp melted butter
Filling:
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16 oz (2 blocks) cream cheese, softened
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 tbsp sour cream or plain yogurt (optional for extra creaminess)
Topping Ideas (optional):
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Melted chocolate
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Fruit jam or pie filling
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Fresh berries
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Crushed Oreos or nuts
👩🍳 Instructions:
1. Preheat oven:
To 325°F (163°C). Line a mini muffin tin with paper liners or grease well.
2. Make crust:
Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tsp into the bottom of each mini muffin cup. Press down firmly.
3. Make cheesecake filling:
Beat softened cream cheese until smooth. Add sugar, then eggs one at a time, mixing well. Mix in vanilla (and sour cream if using) until silky.
4. Fill cups:
Spoon or pipe the filling over the crusts, almost to the top.
5. Bake:
Bake for 15–18 minutes, or until centers are just set (slight jiggle is fine).
Cool in the pan, then chill in the fridge for at least 1–2 hours.
6. Top & serve:
Once chilled, remove from liners and top as desired — chocolate drizzle, fruit, whipped cream, or leave them plain and perfect!
💡 Variations:
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No-Bake Version: Use the same crust, chill it in the freezer for 10 minutes, and fill with a no-bake cheesecake mixture (cream cheese + powdered sugar + whipped cream).
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Chocolate Crust: Use crushed Oreos instead of graham crackers.
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Freezer-friendly: Wrap well and freeze for up to 1 month.
Want a gluten-free, keto, or air fryer version? Or maybe a cookie dough or brownie base? Just ask!
