Description
These Cheesecake Baked Mini Bites offer a delightful creamy texture with a satisfying crumbly base, providing individual portions that bake up much quicker than a traditional large cheesecake. Perfect for busy families, potlucks, or a simple sweet craving, they make weeknight dessert easy.
Ingredients
- 2 (8 oz) blocks full-fat cream cheese, softened
- 0.5 cup granulated sugar (for filling)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1.5 cups graham cracker crumbs
- 0.25 cup unsalted butter, melted
- 2 tbsp sugar (for crust)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C) and line a 12-cup standard muffin tin with paper liners.
- Make the Crust: In a medium bowl, combine 1.5 cups graham cracker crumbs with 0.25 cup melted butter and 2 tablespoons sugar. Press 1-2 tablespoons firmly into the bottom of each liner using a spoon, fingers, or the bottom of a small glass.
- Prepare the Filling: In a large bowl, beat the 2 (8 oz) packages softened cream cheese with 0.5 cup sugar until smooth and creamy (about 2-3 minutes). Beat in the 2 large eggs one at a time, just until combined, then stir in 1 teaspoon vanilla extract. Do not overmix once eggs are added to avoid cracks.
- Fill and Bake: Spoon the creamy filling over the crusts, filling each liner about 0.75 full. Bake for 18-22 minutes, until the edges appear set and the centers have a slight jiggle.
- Cool and Chill: Let the mini cheesecakes cool in the muffin tin for 15 minutes on a wire rack. Then, transfer them directly to the wire rack to cool completely (about 1 hour). Chill in the fridge for at least 2 hours before serving for the best firm texture and flavor.
Notes
To avoid cracks in the cheesecake filling, do not overmix once eggs are added; mix just until no streaks remain. For a gluten-free crust, use 1.5 cups almond flour. Whole wheat graham crackers or stevia/erythritol can be used for a slightly healthier option. Lemon zest (1 tsp) or fruit jam (1 tsp per cheesecake) can be swirled in for extra flavor before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 calories
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg