Best Ever Mini Cheesecake Bites

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4.13 from 173 votes

These Best Ever Mini Cheesecake Bites not only are one of the easiest desserts I’ve made, but they are also creamy, thick and have a hint of cinnamon, all ready in less than an hour.

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Cheesecake Bites 4

There is a reason why these are called The Best Ever Mini Cheesecakes. When I make cheesecake I usually make a huge one in a springform pan. This time I was wanting to make them for dessert for my boyfriend. I didn’t feel like making a huge cheesecake plus it would take double the time to make and then I would have to let it sit…so mini cheesecakes it was!

All you need to make these cheesecake bites is a cupcake baking pan and you are good to go. This recipe makes 12 mini cheesecakes (made in REGULAR cupcake tins, not mini) so if you need more, simply make a double batch. This is always a good idea because these little desserts will go quick.

Cheescake Bites 3

If you are trying to eat healthy most of the time like me and need a sweet treat occasionally (like me) you will be happy you made this recipe. When I crave sweets, I just really want a few bites of something sweet, delicious and satisfying. One mini cheesecake will take a couple bites so you don’t need to feel guilty for indulging.

Mini desserts have been all the rage lately, and these little bites are the perfect dessert for any occasion. I bet you can’t have just one of these Best Ever Mini Cheesecake Bites…

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INGREDIENTS

Most of what you need will be kitchen staples, except maybe the cream cheese and graham crackers, both of which are easy to locate at the grocery store. Keep in mind that cream cheese does freeze well, so stock up for cheesecake bite emergencies and graham cracker crumbs are, of course, shelf stable. 

Graham Cracker Crust:

Cinnamon graham crackers – Traditional cheesecake almost always has a graham cracker crust. I like to use cinnamon graham crackers (as well as a dash of cinnamon in my cheesecake batter,) just to add a little something extra. You could also use vanilla wafers. If you can’t find this specific flavor, add a dash of ground cinnamon to plain graham crackers.

Butter – When mixed with the graham cracker crumbs, it creates the most delicious cheesecake crust. Simple yet full of flavor.

Granulated sugar – Sugar in the crust caramelizes and holds together all the ingredients while balancing flavor.

Cheesecake Filling:

Cream cheese – Cream cheese is the base for all cheesecake recipes! It balances out all the sweet and gives it it’s sturdy structure. Full fat is best for the most decadent texture, but feel free to swap out a reduced fat option.

Granulated sugar – You need some sugar to balance out the tart flavor of the cream cheese.

Eggs – Eggs give things like custards and cheesecakes their extra smooth and rich texture.

Vanilla extract – Vanilla adds a little bit of warm flavor to your creamy cheesecake batter.

Ground cinnamon – I like to think this is my secret ingredient! It adds just a touch of flavor, but totally makes a difference and those little brown flecks add to the allure.

Fresh berries – These are optional. I like to keep it simple and use berries (like fresh blueberries, raspberries and strawberries) to top my easy mini cheesecakes. However, there are several other delicious options that I discuss below.

HOW TO MAKE MINI CHEESECAKES

  1. First things first, we need to preheat oven to 350 degrees F. Then line a regular sized cupcake baking pan with paper cupcake liners. I’ve seen other recipes that use muffin tins, a silicone mold or even a mini muffin tin, but to make it simple, we’re just using a standard pan.
  2. Now onto the crust! Combine the graham crackers, sugar and melted butter in a food processor. Continue to pulse for a few minutes. You want the mixture to be a crumb-like consistency.
  3. Once you’ve reached the desired consistency, evenly divide the graham cracker mixture into the 12 cups. Firmly press mixture into the bottom of each cup. I find that using a spice jar or small cup makes this easiest. It’s ok if the top of the crust goes up the sides of the cups a bit.
  4. Time to make the filling! In a large bowl beat together the cream cheese, sugar, eggs, vanilla and cinnamon with a stand mixer or hand mixer until smooth. Then spoon the mixture evenly on top of the crusts. You can do this with a regular spoon or even a cookie scoop to make sure you get even amounts.
  5. Bake cheesecakes for 16-20 minutes or until the middles are set. Let the cheesecake cool fully and remove paper wrappers. Top with fresh berries or your favorite toppings!

VARIATIONS

I prefer to keep this cheesecake recipe simple and add fresh berries to the tops, but the possibilities are endless!

  • Optional toppings– Any combination of these is dreamy: caramel, lemon curd, fruit jams, chocolate sauce, melted chocolate or even whipped cream.
  • Cheesecake filling flavors- This is a classic cheesecake recipe, however, feel free to dress it up with other flavors right in the batter. You could make them strawberry cheesecake bites by blending in a small amount of strawberry puree or topping and then garnishing with fresh strawberries. Same goes for any other fruit flavor like raspberry cheesecake bites by adding raspberry topping on top or even adding it to the cream cheese mixture before baking.

Storage & Freezing

If you have any leftovers, make sure to store them in an airtight container. Because they are made with dairy, they don’t hold up well at room temperature for very long. Store them in the refrigerator.

They are also freezer-friendly. Try to package them in airtight containers and wrap as tightly as possible, remember, air is the enemy. Freeze for up to 3 months. To thaw, leave unwrapped at room temperature and then refrigerate.

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WANT MORE DELICIOUS DESSERT RECIPES?

These are some of my favorite dessert recipes from my blog! Lemon Blueberry Bundt Cake, Funfetti Cupcakes, Sugar Cookie barsCircus Animal Cookie Bars, Brookies, and Snickerdoodle Cookies.

WANT MORE CHEESECAKE RECIPES?.

These easy Lemon Cheesecake Bars are also a must make if you love lemon and cheesecake! They are perfectly creamy and have a zesty hint to them!

My Mini Oreo Cheesecake Bites are another favorite cheesecake treat, especially if you love Oreo cookies! 

Apple Pie Cheesecake Bites are the best of both worlds if you love Apple Pie and Cheesecake!

Snickerdoodle Cheesecake Bites are made with a snickerdoodle cookie crust and rich vanilla cinnamon filling. 

Cheesecake Balls are a no-bake dessert coated in sprinkles or graham cracker crumbs and are bite size.

Mini Chocolate Cheesecakes are a chocolate lovers dream, made with an Oreo crust and creamy chocolate filling.

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Best Ever Mini Cheesecake Bites

These Best Ever Mini Cheesecakes not only are one of the easiest desserts I’ve made, they are creamy, thick and have a hint of cinnamon! You can have perfect bites of cheesecake in less than an hour!
4.13 from 173 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, mini cheesecake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Mini Cheesecakes
Calories: 353kcal

Ingredients

For the Cinnamon Graham Cracker Crust:

  • 1 1/4 cup cinnamon graham crackers
  • 3 Tbsp. butter; melted
  • 1/4 cup sugar

For the Cheesecake Filling:

  • 16 oz. cream cheese 2 packages; softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • Fresh berries to garnish; optional

Instructions

  • Preheat oven to 350 degrees F. In a food processor, combine the graham crackers, sugar and melted butter. Process for a few minutes until the mixture turns into a crumb-like consistency.
  • Line a REGULAR cupcake baking pan with paper liners and evenly divide the graham mixture among 12 cups. With a spice jar, firmly press onto the graham mixture to form a crust. Set aside
  • In a large mixing bowl beat together the cream cheese, sugar, eggs,vanilla and cinnamon with an electric mixer until smooth. With a tablespoon, spoon the mixture evenly on top of the crusts.
  • Bake for 16-20 minutes or until the middles are set. Let the cheesecake cool and remove paper wrappers. Top with fresh berries or your favorite toppings!
Find Kathryn’s Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Nutrition

Serving: 1cheesecake | Calories: 353kcal | Carbohydrates: 39.4g | Protein: 5.6g | Fat: 19.5g | Saturated Fat: 10.4g | Cholesterol: 76mg | Sodium: 266mg | Potassium: 57mg | Fiber: 1g | Sugar: 21.9g | Calcium: 174mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, please let me know how it turned out 🙂 Leave a comment below and share a picture on Instagram! 

 

49 Comments

    1. I have not tried freezing them that but I’m sure they would be fine! Sounds like a great way to save time πŸ™‚

    1. Hi there! 16 ounces so 2 8 ounce packages πŸ™‚
      This recipe only makes a dozen mini cheesecakes so I recommend doubling the recipe if you have a large crowd. I hope that helps!

      1. Yes this was confusing to me too whether it was 2 16 ounce packages or 2 8 ounce, 16 total. Thanks for clarifying.

  1. Are these regular cupcake tins that you use or the mini ones? Also – do you have calorie count by chance?

    1. Hi Brittany! Yes these are regular cupcake tins that I use πŸ™‚ I do not have a calorie count but there are tons online that I use occasionally! I hope you love this recipe as much as I do!

    1. Hi! These are perfect to make the night before! Simply follow the directions according to the recipe. Let the cheesecakes cool completely, then place in an airtight container or cover with plastic wrap to refrigerate. Take them out of the fridge when ready to serve. I hope you get a chance to make them and enjoy! πŸ™‚

  2. These are delicious, my granddaughters have request them for each of their birthdays. This is the second time I have made these. They are puffed up beautifully but as they cook they sink in in the center. Do you know why they sink in?

    1. Hello Sandra, thank you so much! I’m so glad you are able to share this recipe with your granddaughters. They could be sinking because the cheesecake batter is getting over-mixed. If you do find that your cheesecakes are sinking, you can add mixed berries, whipped cream or custard on top! I listed a few topping suggestions in the recipe as well πŸ™‚ I hope you make them again soon!

      1. Hello Sue! Yes you can use fat free cream cheese and regular graham crackers will totally work. I use regular graham crackers often too for this recipe! Please note since the fat content will be lower with the fat free cream cheese, the cheesecake bites may not be as creamy but still delicious. I hope you love them, thanks!

  3. 5 stars
    These were so easy to make. I made 1/2 a batch, but should have made a full batch! My family absolutely loved them and said they were the best ever!

    1. Hi Cheryl! Thank you so much for your comment, that is so wonderful to hear! I am so glad you loved these bites..they really are SO easy! I made these yesterday for my husband yesterday too πŸ™‚

  4. I love cheesecake and so does my 2-1/2 year old, but the husband doesn’t. More for us πŸ˜‰ Anyways, you didn’t mention it, but I just want to double-check, do you use a water bath like you would if you were making a regular size cheesecake? I want to make smaller ones, freeze them and take them out occasionally. Thank you.

    1. Hi Barb! That is great to hear, I hope you love my cheesecake. One of the amazing things about this recipe is there is NO water bath required :). I have a video on my page that shows you exactly how I made them to make it even easier. You can freeze these cheesecake bites for up to 2 months. I would make sure they are completely cool before freezing then place them in an airtight container of wrap them individually and place them in heavy duty zip lock bag.

      Please let me know if you have any other questions! Thank you, Kathryn

  5. Wow! We just made these! So great! We didn’t have graham crackers so subbed Girl Scout trefoils for crust and it was awesome! Thank you!

  6. 5 stars
    I’ve made these many times. Family favorite. I want to make one big cheesecake exactly like this recipe. How much would I need of the ingredients and for how long do I bake it? Any help would be great.
    Thank you!

    1. 5 stars
      Hi Leesa! That is wonderful to hear! πŸ™‚ I would double the recipe and bake the cheesecake in a spring form pan for best results. Most cheesecakes bake the best in a water bath. Bake at 350 degreesF for 60-70 minutes or until the center is almost set. Let cool for an hour and then refrigerate for at least an hour. This is alwso a great recipe to make the day/night before since it requires more time to bake and cool. I hope this helps! Please let me know if you have any other questions.

  7. Hi I have a question when you say 1 1/4 cup Graham crackers am I supposed to crumble them and then measure it for the crust? Or keep the Graham crackers in sheets to measure it out?

    1. 5 stars
      Hi Janelle, great question! Yes you would have to crumble the graham crackers to make graham cracker crumbs. 1 1/4 cups of graham crumbs is equivalent to 8-9 graham cracker sheets. To make the graham cracker crumbs, either add the graham crackers to a food processor or you can add them to a heavy duty ziplock bag and crush them with a rolling pin. I hope that helps! Pleaselet me know if you have any other qusetions at all. πŸ™‚

  8. Could I make these in a silicone individual square mold? Do you think they would pop out nicely if cooled thoroughly?

  9. Hey! I have these in the oven right now. My batter seemed to be a little lumpy. Any idea why? My cream cheese was on counter for 2 hours. Can’t wait to try!

    1. 5 stars
      Hi there! I hope you loved these cheesecake bites. Your batter could have been lumpy because the cream cheese wasn’t as soft or at room temperature as it needed to be to cream together properly. I have to leave my cream cheese out for several hours sometimes. The cheesecake bites should still be fine even with the lumps! Hope that helps!

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