MINI CHEESECAKE BITES

Mini Cheesecake Bites are the perfect little indulgence for dessert lovers who enjoy rich, creamy cheesecake but in a more bite-sized form. These individual treats combine a buttery graham cracker crust with a smooth, tangy cheesecake filling, offering all the classic cheesecake flavors in a convenient, poppable form. They are great for parties, potlucks, or any time you want to satisfy your cheesecake cravings without making a full-sized cake. Whether topped with fresh berries, a drizzle of chocolate, or left plain, these mini cheesecakes are sure to be a hit with everyone!

Ingredients

• For the Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 tablespoon all-purpose flour
  • Pinch of salt
• Optional Toppings:
  • Fresh berries
  • Whipped cream
  • Chocolate ganache
  • Caramel sauce

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners or lightly grease a mini muffin tin.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, packing it down firmly. Bake the crusts for 5 minutes, then remove from the oven and let cool slightly.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, flour, and a pinch of salt until fully combined.
4. Fill the Muffin Cups: Spoon the cheesecake filling over the cooled crusts, filling each muffin cup almost to the top. Tap the muffin tin gently on the counter to remove any air bubbles.
5. Bake the Cheesecakes: Bake for 15-18 minutes, or until the centers are just set but still slightly jiggly. Turn off the oven and leave the cheesecake bites inside with the door slightly open for about 10 minutes to cool gradually.
6. Chill: Remove the cheesecake bites from the oven and let them cool completely at room temperature before transferring them to the refrigerator. Chill for at least 2 hours, or until fully set.
7. Serve: Once chilled, top the mini cheesecake bites with your choice of fresh berries, whipped cream, chocolate ganache, or caramel sauce. Serve and enjoy!

These Mini Cheesecake Bites are a delightful dessert option that combines creamy cheesecake with a crunchy crust in a perfectly portioned, handheld size!