Mini Cheesecake Bites

These Mini Cheesecake Bites are creamy, smooth, and perfectly portioned for an easy dessert. Made with a buttery biscuit base and a rich, tangy cheesecake filling, these bite-sized treats are perfect for parties, afternoon tea, or a quick indulgence. Top them with strawberry marmalade or fresh berries for a delicious finishing touch.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Cooling Time: Overnight
  • Total Time: 8+ hours (includes chilling time)
  • Servings: 12 mini cheesecakes

Ingredients

For the Base:

  • 1 ½ cups (150 g) biscuit crumbs (digestive biscuits or graham crackers)
  • ¼ cup (60 g) unsalted butter, melted

For the Cheesecake Filling:

  • 10.5 oz (300 g) full-fat cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons (14 g) all-purpose flour
  • ¾ cup (185 g) full-fat sour cream, room temperature

Optional Toppings:

  • Strawberry marmalade
  • Fresh berries (strawberries, raspberries, blueberries, etc.)

Directions

1. Prepare the Base:

  • Preheat oven to 320ºF (160ºC).
  • Blend biscuits/graham crackers into fine crumbs using a food processor.
  • Transfer to a bowl and mix with melted butter until combined.
  • Divide evenly into 12 muffin liners placed in a muffin pan.
  • Press firmly using the back of a spoon to form a compact base.
  • Set aside.

2. Make the Cheesecake Filling:

  • Using a hand mixer on low speed, beat cream cheese until smooth.
  • Gradually add sugar while mixing.
  • Add eggs, one at a time, mixing just until combined.
  • Mix in vanilla extract, lemon juice, and flour.
  • Finally, fold in sour cream and mix gently until smooth.

3. Fill and Bake:

  • Using an ice cream scoop or spoon, divide the cheesecake filling evenly into the muffin liners.
  • Gently shake the pan to flatten the surface.
  • Bake in the preheated oven on the ⅔ lower rack for 15 minutes, or until the center is slightly jiggly but not runny.
  • Turn off the oven and leave the cheesecakes inside for 5 minutes before removing.

4. Chill:

  • Allow the cheesecakes to cool completely at room temperature in the pan.
  • Once cooled, refrigerate overnight for the best texture.

5. Serve:

  • Serve plain or topped with strawberry marmalade and fresh berries.
  • Enjoy chilled!

Serving Suggestions

  • Drizzle with chocolate sauce or caramel for extra indulgence.
  • Sprinkle with chopped nuts or coconut flakes for added texture.
  • Pair with a cup of coffee or tea for a delightful dessert.

Cooking Tips

  • Do not overmix the batter to prevent cracks.
  • Use full-fat ingredients for the best texture and creaminess.
  • Bake on the lower rack for even cooking and a smooth top.
  • Let cheesecakes cool gradually to prevent sinking in the center.

Nutritional Benefits

  • Good source of protein from cream cheese and eggs.
  • Contains healthy fats from dairy.
  • Calcium-rich, supporting bone health.
  • Lower in sugar compared to traditional cheesecake.

Dietary Information

  • Vegetarian-friendly
  • Not gluten-free (can be adapted using gluten-free flour & biscuits)
  • Contains dairy and eggs

Nutritional Facts (Per Mini Cheesecake, Without Toppings)

  • Calories: 180
  • Protein: 4g
  • Carbohydrates: 18g
  • Fat: 10g
  • Sugar: 12g
  • Fiber: 0.5g

Storage

  • Refrigeration: Store in an airtight container for up to 5 days.
  • Freezing: Freeze without toppings for up to 2 months. Thaw overnight in the fridge before serving.

Why You’ll Love This Recipe

  • No water bath required – easy baking process.
  • Perfectly portioned for individual servings.
  • Creamy, smooth, and rich in flavor.
  • Customizable with different toppings and flavors.

Conclusion
These Mini Cheesecake Bites are the perfect combination of creamy, tangy, and sweet flavors in a bite-sized dessert. With a buttery biscuit base and a smooth, velvety filling, they’re an elegant yet simple treat that’s great for any occasion. Make a batch today and enjoy a delicious homemade dessert!

Frequently Asked Questions

  1. Can I use a different type of cheese?
    No, full-fat cream cheese is best for a smooth texture.
  2. Can I substitute sour cream?
    Yes! Use Greek yogurt or heavy cream as a substitute.
  3. Can I bake these without muffin liners?
    Yes! Just grease the muffin tin well before adding the base.
  4. How do I prevent cracks on my cheesecake?
    Avoid overmixing, bake at low temperature, and let cool gradually.
  5. Can I add fruit inside the cheesecake batter?
    Yes! Gently fold in chopped berries or fruit puree before baking.
  6. Can I make this recipe into a full-sized cheesecake?
    Yes! Use a 7-inch springform pan and bake for 45-50 minutes.
  7. How do I know when they’re done baking?
    The center should be slightly jiggly but set around the edges.
  8. What other toppings can I use?
    Caramel, Nutella, whipped cream, lemon curd, or crushed cookies.
  9. Can I make them ahead of time?
    Yes! They taste even better after chilling overnight.
  10. Can I use a sugar substitute?
    Yes! Use monk fruit sweetener or erythritol for a lower-sugar option.