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Best Ever Mini Cheesecake Bites Recipe

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3.9 from 4 reviews

These Best Ever Mini Cheesecake Bites are creamy, thick, and infused with a hint of cinnamon, making them an easy and delightful dessert option. Perfectly sized for serving, these cheesecakes feature a cinnamon graham cracker crust and a smooth, velvety filling that can be topped with fresh berries for an added burst of flavor. Ready in under 30 minutes, they’re an ideal treat for any occasion.

Ingredients

Cinnamon Graham Cracker Crust

  • 1 1/4 cup cinnamon graham crackers, crushed
  • 3 Tbsp. butter, melted
  • 1/4 cup sugar

Cheesecake Filling

  • 16 oz. cream cheese (2 packages), softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • Fresh berries for garnish (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350 degrees F. In a food processor, combine the cinnamon graham crackers, sugar, and melted butter. Process until the mixture is crumb-like in consistency.
  2. Form the Crust: Line a regular cupcake baking pan with paper liners. Equally divide the graham cracker mixture among 12 cups. Using a spice jar or similar tool, firmly press down on the mixture in each cup to form an even crust layer. Set aside.
  3. Make the Filling: In a large mixing bowl, use an electric hand mixer to beat together the softened cream cheese, sugar, eggs, vanilla extract, and ground cinnamon until the mixture becomes smooth and creamy.
  4. Assemble: Using a tablespoon, evenly spoon the cheesecake batter over each graham cracker crust in the cupcake liners.
  5. Bake: Place the pan in the preheated oven and bake for 16-20 minutes, or until the centers of the mini cheesecakes are set but still slightly jiggly.
  6. Cool and Serve: Remove from the oven and let the cheesecakes cool completely. Once cooled, remove the paper liners and garnish the cheesecake bites with fresh berries or your preferred toppings before serving.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Press the crust firmly to prevent it from falling apart when serving.
  • You can substitute fresh berries with chocolate chips or caramel sauce for variation.
  • These mini cheesecakes can be stored in the refrigerator for up to 3 days.
  • Use cupcake liners to make removal easy and keep cheesecakes intact.

Find it online: https://lauracooks.com/best-ever-mini-cheesecake-bites-recipe/