Mini Cheesecake Bites (Bite-sized)
These Mini Cheesecake Bites have 5 ingredients and take less than 20 minutes to make and are a fun treat for a crowd using a mini muffin tin.
Servings: 40 Servings
Calories: 57kcal
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:
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
Nutrition
Calories: 57kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 19mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 164IU | Calcium: 12mg | Iron: 0.1mg
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