Mini Cheesecake Bites for Large Groups
So you’re feeding a crowd and you want something that looks fancy, travels well, and doesn’t require plates the size of dinner trays? These Mini Cheesecake Bites understood the assignment. They’re creamy, rich, perfectly portioned, and dangerously easy to eat “just one more” of.
Tiny desserts. Massive popularity.
Why This Recipe Is Awesome
- Perfect for large groups—no slicing drama
- Built-in portion control (kind of)
- Easy to customize with toppings
- Travel-friendly and mess-minimal
- Look bakery-level without bakery-level effort
These disappear fast, so plan accordingly.
Ingredients You’ll Need
For the Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Optional Toppings
- Fresh berries
- Chocolate ganache
- Caramel sauce
- Crushed cookies
Choose chaos or elegance—both work.
Step-by-Step Instructions
- Preheat the oven.
Set it to 325°F (165°C). Line two 12-cup muffin tins with liners. - Make the crust.
Mix graham crumbs, sugar, and melted butter until evenly coated. - Press the crust.
Spoon about 1 tablespoon into each liner. Press down firmly. - Bake the crust.
Bake for 5 minutes. Remove and let cool slightly. - Make the filling.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. - Fill the cups.
Pour filling over crusts, filling about ¾ full. - Bake.
Bake for 16–18 minutes until centers are just set. - Cool completely.
Let cool at room temperature, then refrigerate at least 2 hours. - Top and serve.
Add toppings right before serving.
Common Mistakes to Avoid
- Overbaking: Slight jiggle is good.
- Cold cream cheese: Lumps are not the vibe.
- Overmixing: Adds air, causes cracks.
- Skipping liners: Removal becomes a nightmare.
- Rushing chill time: Cheesecake needs patience.
Alternatives & Substitutions
- Crust swap: Oreo crumbs or vanilla wafers work great.
- Flavor boost: Add lemon zest or cocoa powder.
- No sour cream: Greek yogurt is a solid backup.
- Gluten-free: Use gluten-free cookies for crust.
- Swirl option: Add fruit jam before baking.
IMO, fruit topping balances the richness perfectly.
FAQ (Frequently Asked Questions)
How many does this make?
About 24 mini cheesecakes.
Can I make these ahead of time?
Yes. They’re best made a day early.
Do they freeze well?
Yes. Freeze without toppings for up to 2 months.
Can I skip the crust?
You can, but why would you?
Do I need a water bath?
No. Mini size makes it unnecessary.
Can kids eat these?
Absolutely. They’ll ask for seconds.
Final Thoughts
These Mini Cheesecake Bites are creamy, crowd-friendly, and dangerously addictive. They look impressive, taste incredible, and make hosting a whole lot easier.
Make extra. Trust me.
