Description
Enjoy these mini cheesecake bites with a buttery graham cracker crust and a creamy filling, customizable with chocolate or vibrant colors. Ideal for parties or a sweet indulgence at home!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder (for chocolate velvet cheesecake bites)
- Red or blue food coloring (optional, for color)
- 1 cup whipped cream
- Chocolate shavings or fresh berries (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix until well combined.
- Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.
- Line a mini muffin tin with paper liners or spray with non-stick cooking spray.
- Evenly distribute the crust mixture into the bottom of each muffin cup, pressing down firmly.
- Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and beat until well combined, scraping down the sides of the bowl as needed.
- Mix in the sour cream, eggs, and vanilla extract. Beat until well incorporated, being careful not to overmix.
- For chocolate velvet cheesecake bites, sift in the cocoa powder and flour, gently folding them into the mixture. Add food coloring if desired.
- For a classic velvet cheesecake, skip the cocoa powder and proceed with the plain filling.
- Once the crusts have cooled, fill each muffin cup with the cheesecake batter, leaving a little space at the top.
- Tap the muffin tin gently on the counter to remove any air bubbles.
- Bake for 15-18 minutes, or until the edges are set but the centers still jiggle slightly.
- Turn off the oven and crack the door open. Let the cheesecake bites cool in the oven for 10-15 minutes.
- Remove the muffin tin from the oven and let it cool to room temperature on a wire rack.
- Cover the muffin tin with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible.
Notes
- For a refreshing twist, consider adding a hint of lemon zest to the filling.
- These cheesecake bites can be topped with whipped cream, chocolate shavings, or fresh berries for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes