Mini Cheesecake Bites

Today we are sharing our Mini Cheesecake Bites recipe! They are the perfect way to get that rich, creamy cheesecake flavor in adorable single servings, making them perfect for parties, baby showers, bridal showers and more.

What makes mini cheesecakes so fun is how customizable they are. You can keep them classic, add fruit, drizzle on chocolate, or top with whipped cream, and they look so cute on a dessert tray.

If you love easy desserts like this, you should also try No-Bake Cheesecake, Cheesecake Bars or Cheesecake Cupcakes.

Why you’ll love it + Why it works:

Bite size. Individual servings make these easy to serve, and perfectly bite-sized for kids and adults.
Party perfect. You can make them ahead and they’re easy to transport, which is perfect for parties and busy schedules.
Smooth batter bakes smooth. Room-temperature cream cheese and gentle mixing prevents lumps.
Mini size sets fast. Small cheesecakes bake evenly and chill into perfect creamy bites.

Ingredients for mini cheesecake bites on counter.

Mini Cheesecake Bites Ingredients

Graham cracker crumbs (1½ cups): Creates the crunchy, sweet crust that balances the creamy cheesecake filling.
Sugar for crust (3 tablespoons): Sweetens the crust and helps it hold together with the butter.
Butter, melted (6 tablespoons): Binds the crumbs into a press-in crust and gives it a rich, buttery flavor.
Cream cheese, softened (16 ounces): Is the main ingredient that makes the filling thick, creamy, and classic cheesecake-rich.
Sugar for filling (½ cup): Sweetens the cheesecake and helps create a smooth texture.
Eggs (2): Helps the cheesecake set while baking, giving it structure without making it dry.
Vanilla extract (1 teaspoon): Adds warmth and enhances the sweet, creamy flavor.
Sour cream (¼ cup): Adds a gentle tang and helps the filling stay extra creamy and smooth.
Salt (pinch): Balances the sweetness and boosts the overall flavor.
Toppings of choice: Add color, flavor, and fun, and they make these easy to customize for any occasion.

How to Make Mini Cheesecakes

Preheat your oven to 325°F. Line two mini muffin tins (24 cups each) with mini foil-backed paper liners.

Crush the vanilla wafers in a food processor or place them in a zip-top bag and crush with a rolling pin until the crumbs are very fine. Add about ½ teaspoon of crumbs to the bottom of each liner and lightly press down to form the crust.

In a large bowl, beat together the cream cheese and sugar until smooth. Add the vanilla, then add eggs one at a time, mixing on low until just combined. Tip: If your batter is lumpy, your cheesecakes will bake lumpy too.

Cheesecake being served into mini cheesecakes.

Spoon the batter into each cup, filling almost to the top. Gently tap the muffin pans on the counter a few times to release any air bubbles before baking. Bake for 15-18 minutes, or until the centers are set but still slightly soft.

Let cheesecakes cool completely in the pan (they will collapse a bit in the middle). Once cooled, spoon a little cherry pie filling onto each bite. Refrigerate until ready to serve.

Mini cheesecake bites on serving board with cherries on top.

Kristyn’s Recipe Tips

Use room-temperature cream cheese so the filling mixes up smooth without lumps.
Do not overmix after adding the eggs, because too much air can cause cracking.
Bake just until the centers are slightly jiggly, then let them cool, they will finish setting as they chill.
Chill for at least 4 hours before serving for the best texture and clean slices.
These are perfect make-ahead desserts, store them covered in the fridge for up to 4 days, or freeze without toppings for longer storage.

Mini cheesecake bites on serving board with cherries in the background.

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Mini Cheesecake Recipe

By: Kristyn Merkley

TheseMini Cheesecake Bites make creamy, rich individual cheesecakes perfect for parties, holidays, and easy make-ahead desserts.

Servings: 48

Ingredients

▢ 1 12 ounce package vanilla wafers
▢ 2 8 ounce packages cream cheese, softened to room temp
▢ ¾ cup sugar
▢ 2 large eggs
▢ 1 teaspoon vanilla extract
▢ 1 21 ounce can cherry pie filling

Instructions

Preheat your oven to 325°F. Line two mini muffin tins (24 cups each) with mini foil-backed paper liners.
Crush the vanilla wafers in a food processor or place them in a zip-top bag and crush with a rolling pin until the crumbs are very fine. Add about ½ teaspoon of crumbs to the bottom of each liner and lightly press down to form the crust.
In a large bowl, beat together the cream cheese and sugar until smooth. Add the vanilla, then add eggs one at a time, mixing on low until just combined. Tip: If your batter is lumpy, your cheesecakes will bake lumpy too.
Spoon the batter into each cup, filling almost to the top. Gently tap the muffin pans on the counter a few times to release any air bubbles before baking. Bake for 15-18 minutes, or until the centers are set but still slightly soft.
Let cheesecakes cool completely in the pan (they will collapse a bit in the middle). Once cooled, spoon a little cherry pie filling onto each bite. Refrigerate until ready to serve.

Nutrition

Calories: 15kcal, Carbohydrates: 3g, Protein: 0.2g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.1g, Trans Fat: 0.001g, Cholesterol: 7mg, Sodium: 3mg, Potassium: 3mg, Sugar: 3g, Vitamin A: 11IU, Vitamin C: 0.001mg, Calcium: 1mg, Iron: 0.03mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Keep mini cheesecakes covered in the refrigerator for up to 5 days.

How to freeze?

Freeze cheesecakes without the cherry topping for best texture. Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator, then add cherry pie filling right before serving.