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Mini Cheesecake Bites for Parties

Mini cheesecake bites bake in a 24-well mini muffin pan with a buttery graham cracker crust and creamy centers. Chill them until set for an easy-to-serve party dessert.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling and chilling 3 hours 30 minutes
Total Time 4 hours 8 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter melted
For the filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream
  • 1 tsp vanilla extract

Equipment

  • 1 24-well mini muffin pan
  • 1 electric mixer

Method
 

Prepare the crust
  1. Heat the oven to 325°F.
  2. Line a 24-well mini muffin pan with paper liners.
  3. Stir the graham cracker crumbs and melted butter together until evenly moistened.
  4. Divide the crumb mixture among the liners, about 1 teaspoon per well, and press firmly into the bottoms.
  5. Bake for 5 minutes.
Make the filling and bake
  1. Beat the cream cheese and sugar with an electric mixer on medium-low speed until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time on low speed, mixing just until combined.
  3. Mix in the sour cream and vanilla.
  4. Divide the filling among the crusts, filling each nearly to the top.
  5. Bake for 15 to 18 minutes, until the edges are set and the centers still have a slight jiggle.
  6. Cool in the pan on a wire rack for 30 minutes.
  7. Refrigerate for at least 3 hours, until chilled and set.
  8. Peel off the liners just before serving.

Notes

For neat bites, press the crust firmly into each liner. Refrigerate in an airtight container for up to 5 days; freeze yes, in an airtight container for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.