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Easy, Creamy Mini Cheesecake Bites with Graham Cracker Crust

Close-up of creamy mini cheesecake bites with graham cracker crust and bright red jam topping.
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Make these incredibly delicious, creamy mini cheesecakes that are truly easy to prepare. These individual cheesecakes use a simple graham cracker crust and are perfect for parties or quick sweet treats.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Optional toppings: fruit sauce, chocolate ganache, caramel

Instructions

  1. Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
  2. Prepare the crust: In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
  3. Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each muffin liner to form the crust.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
  5. Add 1 cup of sugar and vanilla extract to the cream cheese. Beat until just combined and creamy. Do not overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Stop mixing as soon as the last egg is mixed in to keep the filling smooth.
  7. Spoon the cheesecake filling evenly over the crusts, filling each cup about three-quarters full.
  8. Bake for 18 to 20 minutes, or until the edges are set and the centers are mostly firm but still slightly jiggly.
  9. Turn off the oven, crack the oven door open slightly, and let the mini cheesecakes cool inside the oven for 30 minutes. This step helps prevent cracking.
  10. Remove the cheesecakes from the oven and let them cool completely on a wire rack.
  11. Chill the mini cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, before serving.
  12. Top with your choice of fruit sauce, chocolate, or caramel just before serving.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you want a New York style flavor, use a full-fat cream cheese only.
  • To make these no bake mini cheesecakes, skip baking and chill for 6 hours after filling the crusts.
  • For easy removal, you can bake these directly in a greased muffin tin without liners, but chilling thoroughly is essential before unmolding.

Nutrition

Find it online: https://cookingbyfelix.com/easy-creamy-mini-cheesecake-recipe/