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