Cheesecake Bites

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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.

Cheesecake bites with fresh berries.

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.

cheesecake bites on white platter.

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.

cheesecake ingredients.

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

How to make cheesecake bites

cheesecake with coconut.

Make the crust

graham cracker crumbs.

  • 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.
graham cracker crumbs in muffin tin.

  • 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. 
cream cheese in bowl.

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

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

cheesecake bites.

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.

horizontal cheesecakes with berries.

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

cheesecake with green grass.

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.

cheesecake bites.

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 berries.
4.97 from 30 votes
Prep Time 15 minutes
Cook Time 25 minutes
Course Afternoon Tea,, Dessert
Cuisine American
Servings 22 servings
Calories 139 kcal



Cheesecake Filling


  • Heat oven to 325 degrees F. Line muffin tin with 22 liners.


  • Mix graham cracker crumbs, melted butter and sugar together.
  • Divide graham cracker crumb mixture between liners and press down. measuring cup.

Cheesecake Batter

  • Beat cream cheese, vanilla and 3/4 cup sugar in stand mixer or with a hand mixer until smooth.
  • Add eggs, one at a time, scraping down sides after each addition and mix just until blended.
  • Divide batter between cupcake liners. Bake at 325 degrees F. for 25-30 minutes or until centers are almost set.
  • Cool completely. They refrigerate for 2 hours. Finish decorating if desired, just before serving.


  • To decorate with coconut nests, use 1 cup coconut either toasted or dyed green for the “nests”.


Serving: 1servingCalories: 139kcalCarbohydrates: 6gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 57mgSodium: 132mgPotassium: 57mgFiber: 0.1gSugar: 3gVitamin A: 452IUCalcium: 37mgIron: 0.3mg
Tried this recipe?Let us know how it was!

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  1. We used to make these back in the 60s using a vanilla wafer as the base and cherry pie filling for the top.

  2. 4 stars
    I made these following the recipe, and they were very good. They were sweeter than I anticipated because I was already into making them when I saw that Step 1 of the batter recipe calls for 3/4 cup sugar, which is not in the ingredient list or the nutrition calculation.

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