These Mini Cheesecake Bites have 5 ingredients and take less than 20 minutes to make and are a fun sweet treat! These bite-sized desserts are truly foolproof and made in a mini muffin tin. Plus, they can be customized to whatever flavor you desire. They're perfect for any party or celebration!
Make these bite-sized cheesecakes for a party and everyone is going to LOVE you! The cheesecake has ONLY 5 easy ingredients and it's incredibly quick to whip up in just 20 minutes! The topping options are endless and up to you!
This one bite dessert can be made in advance and kept in the refrigerator until you’re ready to serve. With a short assembly and bake time, they’re a great option to make when you need to whip up something sweet in a hurry! Bonus, miniature versions of any food are flat-out adorable...especially mini desserts!
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Desserts are one of my favorite things to make. Some other individual dessert recipes to try are my mini spice cakes, date nut balls, and deviled strawberries.
"These were the perfect dessert for my daughter's wedding shower and everyone loved them! I especially loved that it was an easy recipe that I could make them ahead of time and then make an assortment of flavors that guests could choose from. I'd give this a 10 star rating if I could. Thank you from one cheesecake lover to another!"
Jessica M.
Table of Contents
Why You'll Like this Recipe
- Versatility in Toppings: Whether it's fresh berries, chocolate ganache, whipped cream, or caramel, the versatility in toppings and different flavors allows for you to serve these any time of year.
- Easy to Make: These easy mini cheesecakes require minimal effort with just only 5 ingredients! Unlike a full-sized cheesecake that needs a springform pan, water bath, food processor, heavy duty special equipment, these just need a bowl, hand mixer, and mini muffin pan!
- Easy to Serve and Eat: Bite-sized cheesecakes eliminate the need for slicing, and guests can easily pick them up without the need for utensils.
- Perfect for Any Occasion: These adorable mini cheesecakes can fit the theme of any celebration. A wedding shower, baby shower, office party, birthday party, holiday event, sports gathering...you name it...there won't be any left!!
- Foolproof Cheesecake Recipe: Cheesecake is a dessert that's difficult to master. Oftentimes its not cooked all the way through or cracks in the center. But with these mini bites they are completely tested for success every time.
Ingredients You’ll Need
Scroll Down for Ingredient Amounts Listed in the Full Recipe Card Below
- Mini Vanilla Wafers: Serves as the crust for the cheesecakes. They provide a sweet and slightly crunchy base that complements the creamy texture of the filling.
- Cream Cheese: The star ingredient and the main component of the filling. It contributes a rich and creamy texture, along with a tangy flavor. Philadelphia Cream Cheese is the only cream cheese I use for desserts as other brands can yield a different texture.
- Sugar: It not only enhances the overall flavor and sweetness but also helps to balance the tanginess of the cream cheese. It contributes to the smooth and velvety texture of the filling.
- Eggs: Acts as a binding agent in the cheesecake filling and also helps set the texture of the cheesecake during baking.
- Vanilla Extract: Adds a warm and aromatic flavor to the cheesecake.
- Cheesecake Toppings: Add the finishing touch and unique flavors to the mini cheesecakes.
Tools You’ll Need
- Hand Mixer
- Scoop
- Mini Cupcake Pan: 1 pan has 24 wells, and this recipe makes 40. You can either bake 2 pans at a time or bake one pan then refill the pan and bake again.
- Mini Muffin Cupcake Liner
How to Make Mini Cheesecake Bites
- While the oven preheats to 350°F, line 40 mini-muffin tin wells with cupcake liners. Place one wafer, flat side down, in each well.
- For the one bite cheesecake filling, beat until smooth the cream cheese on medium-high speed in a large mixing bowl or with a stand mixer with a paddle attachment. Add the sugar, eggs, and vanilla and beat again until blended well. This will usually take about 1 minute.
- Using your scoop, divide the smooth filling evenly into each prepared cupcake well.
- Bake the cheesecakes until they are just set, about 12-14 minutes. You’ll know they are done when they don’t jiggle and are on the verge of cracking, but not cracked. They’ll firm even more up as they cool.
- Allow the one bite cheesecakes to cool completely at room temperature and then refrigerate until ready to serve. Chilling at least 4 hours is ideal for the best cheesecake texture. You can garnish the top of the cheesecakes before refrigerating or wait and garnish when you’re ready to serve them.
Mini Muffin Tin vs. Regular Muffin Tin
These bite-sized treats can also be made in a 12-cup muffin pan as well. Line the pan with regular-size muffin liners, use REGULAR size vanilla wafers, evenly distribute the batter, and bake 15-17 minutes. Now you have 2-3 bite cheesecakes! Allow them to cool at room temperature before storing in the refrigerator. Add topping when you're ready to serve.
Toppings for Bite-Sized Cheesecakes
The topping options for these baked cheesecake bites are nearly endless, but here are several to get you started:
- Fresh Fruit
- Fruit Sauces
- Pie Filling
- Chocolate Sauce
- Chocolate Ganache
- Whipped Cream
- Caramel Sauce
- Lemon Curd
- Fresh Mint
- Crushed Cookies (Oreo Cookie, Chocolate Chip)
- Lime or Lemon Curd
- Sprinkles
- Peanut Butter
- Nuts
- Candy (Reese's Peanut Butter Cup)
- Chocolate Shavings
- Matcha
- Ice cream
- Magic Shell Topping
- Hot Fudge Sauce
Expert Tips and Variations
- Mixing Tips: Ensure that the cream cheese and eggs are at room temperature before starting to ensure a smoother and lump-free cheesecake batter. Mix until it's smooth and creamy, but avoid overmixing as it can incorporate too much air, leading to cracks during baking.
- Chill Thoroughly: Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, before serving. This ensures they set properly and have the best texture.
- Graham Cracker Crust: Substitute wafers with a graham cracker crust. Crush 1 cup graham crackers and mix with 3 tablespoons sugar and 3 ½ tablespoons melted butter. Evenly distribute the mixture between all 24 liners and firmly press it down into one even layer. Bake at 325°F for 5 minutes. Remove from the oven and cool completely before adding the filling.
- Sugar Alternatives: Use alternative sweeteners like honey, maple syrup, or a sugar substitute if you're looking to reduce sugar content. Keep in mind that the texture may be slightly different.
- Flavor Extracts: Experiment with different flavor extracts to enhance the cheesecake. Almond, lemon, or orange extract can add a unique twist to the classic vanilla flavor. Lemon zest is also an excellent addition.
- Reduced-Fat Cream Cheese: While full fat is my preference for these cheesecakes, you can also opt for reduced-fat cream cheese for a lighter version of mini cheesecakes. The texture may be slightly different, but it still results in a delicious treat.
- Gluten-Free Crust: If you need a gluten-free option, you can follow this recipe: combine 1 ¼ cup crushed gluten free graham crackers, 2 tablespoons packed brown sugar, 5 tablespoons melted butter. Mix and press in all 24 liners. Wait and bake once the filling has been added and resume the recipe as written.
- Classic Cheesecake: Want to serve cheesecake by the slice, make this incredible Philadelphia Cheesecake. It's decadent and can be topped with so many yummy options.
- Fried Cheesecake: Gooey, golden brown, and oh-so delicious, these deep Fried Cheesecake Bites bring you back to the best memories at the state fair!
Storage and Freezing
- For the Refrigerator: Stored in an air-tight container in the refrigerator, one bite cheesecakes are great for up to 3 days. The crust will soften some as they’re stored.
- For the Freezer: They can also be frozen for up to 1 month. Either leave the cheesecakes it in the refrigerator overnight to defrost or take them out at room temperature for 4 hours. Wait and garnish them when you’re ready to serve.
Frequently Asked Questions
One bite cheesecakes can be made in a 12-cup muffin pan as well. Line the pan with regular-size muffin liners, use REGULAR vanilla wafers, distribute the batter evenly, and bake 15-17 minutes. Cool at room temperature before refrigerating.
These are best served once they've set at room-temperature about 30 minutes.
Yes! For a gluten-free crust, combine 1 ¼ cup gluten-free graham cracker crumbs, 2 tablespoons packed brown sugar, 5 tablespoons melted butter. Mix and press in all 24 liners. Wait and bake once the filling has been added and resume the recipe as written.
Absolutely! While mini vanilla wafers fit perfectly, you can use graham crackers, chocolate cookies, or even nut-based crusts for variety. See u0022Expert Tips and Variationsu0022 for a homemade graham cracker crust.
Avoid overmixing the batter and use room temperature ingredients. Gradually cool the mini cheesecakes in the oven with the door ajar or at room temperature before transferring them to the refrigerator.
Yes, mini cheesecakes are perfect for making ahead. Prepare and bake them, then refrigerate for at least 4 hours or overnight before serving. They can also be frozen for longer storage.
Store leftover mini cheesecakes in the refrigerator for up to 3-4 days. Cover them with plastic wrap or place them in an airtight container to maintain freshness.
Yes, you can freeze mini cheesecakes. Wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving.
More Easy Dessert Recipes Like This
Mini Cheesecake Bites (Bite-sized)
Ingredients
- 40 mini vanilla wafers
- 16 ounces cream cheese room temperature
- ½ cup sugar
- 2 eggs room temperature
- ½ teaspoon vanilla extract
- Topping Options: pie filling, chocolate, fresh fruit, whipped cream, caramel, fresh mint
Instructions
- Preheat oven to 350°F.
- Line a mini muffin pan with mini muffin cups, and place 1 mini wafer in each, flat side down.
- In a large mixing bowl, blend cream cheese with a hand mixer on medium-high speed until smooth and free of lumps.
- Add sugar, eggs, and vanilla and mix until combined well, about 1 minute.
- Distribute 1 tablespoon of cheesecake filling into each muffin cup. Bake 12-14 minutes or until the cheesecakes are set.
- Allow the one bite cheesecakes to cool completely at room temperature and then refrigerate until ready to serve. Chilling at least 4 hours is ideal for the best cheesecake texture. You can garnish the top of the cheesecakes before refrigerating or wait and garnish when you’re ready to serve them.
Video
Notes
Recipe Notes:
-
- Mixing Tips: Ensure that the cream cheese and eggs are at room temperature before starting to ensure a smoother and lump-free cheesecake batter. Mix until it's smooth and creamy, but avoid overmixing as it can incorporate too much air, leading to cracks during baking.
-
- Chill Thoroughly: Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, before serving. This ensures they set properly and have the best texture.
-
- Graham Cracker Crust: Substitute wafers with a graham cracker crust. Crush 1 cup graham crackers and mix with 3 tablespoons sugar and 3 ½ tablespoons melted butter. Evenly distribute the mixture between all 24 liners and firmly press it down into one even layer. Bake at 325°F for 5 minutes. Remove from the oven and cool completely before adding the filling.
-
- Sugar Alternatives: Use alternative sweeteners like honey, maple syrup, or a sugar substitute if you're looking to reduce sugar content. Keep in mind that the texture may be slightly different.
-
- Flavor Extracts: Experiment with different flavor extracts to enhance the cheesecake. Almond, lemon, or orange extract can add a unique twist to the classic vanilla flavor. Lemon zest is also an excellent addition.
-
- Reduced-Fat Cream Cheese: While full fat is my preference for these cheesecakes, you can also opt for reduced-fat cream cheese for a lighter version of mini cheesecakes. The texture may be slightly different, but it still results in a delicious treat.
-
- Gluten-Free Crust: If you need a gluten-free option, you can follow this recipe: combine 1 ¼ cup crushed gluten free graham crackers, 2 tablespoons packed brown sugar, 5 tablespoons melted butter. Mix and press in all 24 liners. Wait and bake once the filling has been added and resume the recipe as written.
Rick G Chaney
We love cheescake. Will try this recipe. Seems manageable while watching carbs and sugar intake.
Laura Ashley
Thank you SO much!!😁 You’re totally right…gives you what you want in smaller doses.
Jules
These little treats were perfect for a wedding shower I helped host and they're so easy to make that I'm taking them to work for Valentine's day.
Laura Ashley
That makes my heart so happy to hear! They're such a dainty dessert, so I love the you had them at the wedding shower. So sweet!
Janelle
These were so delicious! I took them to work and everyone raved about them!
Laura Ashley
Well that just makes my heart so happy to hear! Thank you SO much!! So happy your coworkers got to try them and liked them so much!
Lynn Spencer
I'm all about mini desserts and these delectable cheesecakes fit the bill, in the most yummy way!
Laura Ashley
I'm with you!! 🙂
Jules
These little bites were perfect for a luncheon that I hosted. I'll definitely be making them again.
Laura Ashley
Thank you SO MUCH!!
Deborah Shoulars
can I make in a 12 cupcake pan? Would there be any changes except the cook time?
thank you,
Debbie
Laura Ashley
Yes! You can make them in a 12 cup pan. Line the pan with regular-size muffin liners, use REGULAR size vanilla wafers, evenly distribute the batter, and bake 15-17 minutes. Now you have 2-3 bite cheesecakes! Allow them to cool at room temperature before storing in the refrigerator. Add topping when you're ready to serve.
Kathleen
Made these for a baby shower recently, topped them with all sorts of goodies, they were a hit. The Nilla wafer was brilliant and made them so easy!
Laura Ashley
Thank you SO MUCH!! I'm so happy it was a hit!
Nikki
I made a batch for Valentine's day! Of course, I had to test them out first; they are so delicious!
Laura Ashley
AWESOME!! That makes me so happy to hear!
Annice Dodd
The mini cheesecake bites are one of the easiest and best tasting little treats that I have ever made!!! I made them for superbowl Sunday! 😋 All of my family including the grandkids couldn’t stop eating them! These are definitely going to be a family tradition for us!!! Did I mention that they were super easy to make with only five ingredients❣️❣️
Laura Ashley
Aww!! This made my heart so happy to read! THANK YOU!! I'm so happy you liked them so much!
Carole Henderson
So yummy and so easy!
Laura Ashley
Thank you SO MUCH!! I'm so happy it was a hit!
ANN SMITH
Hi Laura, I gave these 5 stars without making them because I have been making this exact recipe for 50 years! I don't bother using room temperature eggs. I make snacks for my local police and fire depts and am always looking for different recipes. Everytime I ask them what they want next, it's always chocolate or peanut butter. I love to bake. But I'm a selfish baker. Nothing I enjoy more than hearing, "these are delicious" and the smiles they give speaks volumes! You have tons of recipes that I will be trying.
Laura Ashley
Thank you so much!! I'm so happy you like them so much too! They seriously are SOOO good! Always an empty plate at the end 😉
Lori Stuit
I could not believe something so delicious could be so easy!
Tried them, and loved them. I plan to serve at an art show tomorrow.
Laura Ashley
YAY!! I'm so excited that you made them and liked them so much! THANK YOU!!! 🙂 I love that you served them at your art show too!
Sarah
Hi,
I am planning to give these a go for a "Baby Sprinkle" I am hosting. Can you put sprinkles in the batter or would you just sprinkle some on top before or after baking?
Thanks!
Laura Ashley
You can put sprinkles in the batter before baking 🙂 You can also sprinkle some on top right before serving. I would add whipped cream on top, then add the sprinkles. 🙂
Maria
Finally, a recipe for true mini mini cheesecakes; find to hard recipes for the 24serving mini pans…most cheesecake recipes are for what I call a cupcake pan which I don’t see as mini. I’m making a bunch of these and freezing for thanksgiving and going to top them with various jams/preserves, should I top with the preserves and then bake, cool and freeze, or, should I put the preserves on after baking, cooling and then freeze?
Laura Ashley
I'm so happy you're going to making them through the holidays!! Thank you SO much!!!🥰 Wait to top them when you're ready to serve. I hope everyone LOVES them!
Sara
if making ahead and freezing, do you need to set in the fridge first for a fee hours or can they go straight to the freezer after cooling?
Laura Ashley
Yes 🙂 Thaw in the fridge for best results. I hope you love them!
Sandy
Soooo easy and delicious. Sooooo cute on a plate.
Everyone loved them.
Laura Ashley
Aww!🥹You’re so sweet! Thank you SO much!!!🥰
Crumble cookie next week
These Mini Cheesecake Bites sound delightful! Quick to make and customizable for any occasion. Love it! Click on https://crumblcookiesinfo.us/spoilers-and-next-flavors/
Laura Ashley
Thank you SO much!!!🥰
Jo
These are quick, easy, and fabulous!!!! This recipe will be filed first for party desserts, or anytime dessert. It was fun trying different toppings.
Laura Ashley
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰 So happy you liked the variety of toppings and the yumminess they bring!