Cheesecake Bites

Cheesecake bites are the perfect dessert for a party. They’re a breeze to make, can be customized with different toppings or fresh fruit, and are really just 2 or 3 bites! This recipe makes about 20-22 cupcake sized mini cheesecake bites.

You can bake them in an even smaller muffin tin for a true “bite-sized” cheesecake and make about 3 dozen. They’re a great addition to an Afternoon Tea tray, a bridal, or baby shower or for Easter or special occasions.

Ingredients for cheesecake bites

This recipe comes straight from a Philadelphia cream cheese ad in a magazine circa 2015. The ingredients for this recipe are simple, and because they’re baked in a muffin tin, there’s no need for a water bath like a traditional cheesecake.

• graham cracker crumbs
• granulated sugar
• unsalted butter
• full fat cream cheese, room temperature 
• vanilla extract
• eggs

How to make cheesecake bites

• Preheat oven to 325 degrees F.
• Line a muffin pan with cupcake liners. I love these pretty cupcake liners for spring.

Make the crust

• Mix melted butter, graham cracker crumbs and sugar in a small bowl.
• Evenly divide graham cracker crumb mixture evenly between 20-22 cupcake liners. For mini cheesecake bites use these cupcake liners and a mini muffin pan.

• Beat the cream cheese, vanilla and sugar in bowl of an electric mixer fitted with the paddle attachment, on medium-high speed until smooth. Scrape down sides of the bowl. 

• On a low speed, add the eggs, one at a time, scraping down the sides of bowl between each addition, just until blended.

• Divide the cheesecake filling between cupcake liners. Filling should come to the top of the liners.

• Bake cheesecakes at 325 degrees F. for 25-30 minutes, or until centers are almost set.
• Cool completely. Refrigerate for 2 hours.
• If you’re planning on serving them the next day, wait to decorate them until a few hours before.
• For mini cheesecake bites, bake for about 15 minutes.

Store in an airtight container in the refrigerator for up to 3 days.

Decorating bite-sized cheesecakes

There are so many different ways to finish this bite-sized dessert. Here’s an Easter or spring theme for these cheesecake bites, but the possibilities are endless!

I’ve topped them with coconut and mini eggs which you can dye green, or toasted coconut for a more natural looking “nest”. For 24 mini cheesecakes use 1 cup coconut and one drop green dye, or toast coconut on sheet pan in 325 degree F. oven for about 5-7 minutes, or until golden.

Top them with jam, fresh berries, lemon curd, Blueberry Compote, Rhubarb Sauce, or Chocolate Sauce. Cheesecake with toasted or dyed coconut nests and mini chocolate or speckled Easter eggs.

If you love a small bite dessert, try Mini Lime Posset parfaits or Jam Tarts.

Looking for more Easter recipes?

Leg of Lamb with Fresh Mint Sauce is a classic Easter dish. Bourbon Glazed Ham is perfect for a crowd. Baby New Potatoes with Fresh Mint is a lovely spring side dish. If you’re serving a dessert buffet, how about Carrot Cake with Cream Cheese Frosting or Coconut Cupcakes with coconut nests are the cake version of these little cheesecake bites.