These Mini Cheesecake Bites are a beautiful finish to a festive meal. They're an irresistible combination of a lightly sweetened creamy filling with a graham cracker crust and fruit topping. This dessert is especially beloved for the Jewish holiday Shavuot when a dairy meal is usually served.
After getting requests from my Jewish Holiday Cooking Facebook group members, I set out to the make the best version of cheesecake bites. Although this is an easy dessert to make, I noticed common problems and was determined to fix them.
Have you noticed that sometimes this dessert has sunken tops? I fixed the problem by using a gradual cooling technique. Also, some people find the usual filling bland. I remedied that by upping the flavor with lemon zest, vanilla, and a little brown sugar.
In addition, I was able to simplify the directions and ingredients after recipe testing. There's no need to prebake the crust, and I verified that there's no need for a water bath (which is often used for larger cheesecakes). Plus, I was able to remove some common ingredients without sacrificing taste: no additional salt or sugar is needed for the crust, and there's no need for sour cream in the filling.
So, I present my ultimate recipe for Mini Cheesecake Bites. They are such a fun bite-sized dessert to put on a celebratory dessert buffet. They pair well with Chocolate Rugelach, Maamoul Date Cookies, and Chocolate Chip Blondie Bars.
Jump to:
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements. Don't substitute ingredients to ensure the best results.
- Graham crackers crumbs: The classic crunchy base for cheesecake. Use store bought or crush your own crumbs. If you can't find graham crackers, make crumbs from vanilla wafers, similar plain biscuit cookies, or Oreo wafers (without the cream).
- Butter: Salted or unsalted butter can be used to hold the crumbs together to form the crust.
- Full fat block cream cheese: I tested this recipe with Philadelphia cream cheese, though a generic brand should work too. Do not use whipped cream cheese or ricotta, as they have different consistencies. I did not test vegan cream cheeze or Neufchatel (a low fat product), so I don’t know if results would be the same.
- Pure vanilla extract, lemon zest, and brown sugar: These add subtle flavor to the cream cheese batter. Substitute vanilla bean paste or double the lemon zest if you’d like a more pronounced flavor. Alternate flavor options include rosewater, nutmeg, or mini chocolate chips.
- Preserves or fruit spread: A thick and chunky spread works best as a cheesecake topping. Use flavors like strawberry, apricot, or mixed berry. These look extra pretty on a serving platter with multiple colors of jam. Or use one flavor if you’re looking for simplicity.
- Alternative toppings: Try whipped cream, fresh berries, or cookie crumbs.
- Other ingredients: Eggs
This recipe has not been tested with substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below.
How to Make Mini Cheesecake Bites
See the recipe card below for complete directions.
Use these process shots to help get the best results. These are visual cues for the desired texture and recommended size and shape.
Step 1: Make the crust: Mix the crushed graham cracker crumbs with butter, and press into the muffin tray. No need to prebake.
Step 2: Make the cream cheese filling: First, whip the cream cheese.
Step 3: Add and blend the sugar. Then mix in remaining filling ingredients. Do not overmix. Here's what the finished batter looks like.
Step 5: Use the gradual cooling method to avoid cracks and sinking: Leave in the open oven 10 minutes, cool on the counter about 30-60 minutes until room temperature, and then chill in the refrigerator for at least 1 hour or ideally 4 hours or more.
Step 4: Pour the cheesecake batter into the lined muffin tray. Fill to the top. Bake for about 10-12 minutes until the edges are set and center is slightly jiggly.
Step 6: Topping: Just before serving, top the mini cheesecakes with pretty colors of jam.
Top Tips
- Let the cream cheese come to room temperature for 30 minutes.
- Twist as you press the crumbs into the muffin tin so they don't stick to the cup.
- Add the flavorings to the cream cheese mixture, or it will taste bland.
- Don’t overmix the batter; too much air can cause cracking.
- Fill each muffin tin well to the top to prevent sinking.
- Use cupcake liners for easy removal, as mini cheesecakes bites are difficult to remove without them.
- If your cheesecake sinks or cracks, top with jam, and no one will notice.
Equipment
This recipe was tested using a nonstick metal mini muffin pan with cups that are about 1-⅞ inches in diameter. I recommend using a similar pan to ensure the best results.
I recommend that you use mini cupcake liners so that each cheesecake cupcake releases easily from the pan.
Make Ahead and Storage
Make ahead: These mini cheesecakes are made ahead of time so they have time to cool and set. Prepare them up to 2 days ahead, and store them covered in the refrigerator (without topping). Add the topping before serving.
How to freeze: Flash freeze cheesecakes bites on a cookie sheet. Then transfer to an airtight container in a single layer. Remember to label and date. Will keep for up to 3 months frozen. Thaw in the refrigerator covered.
How to store: Store leftovers covered in the refrigerator for up to a total of 3 days.
More Recipes For Shavuot
If you are hosting a Shavuot celebration, prepare other dairy dishes like classic Cheese Blintzes, Make Ahead Macaroni and Cheese for the kids, or one these choices:
- Maamoul (Date Filled Cookies)
- Jerusalem Salad (Israeli Salad)
- Spinach and Feta Bourekas (Puff Pastry Appetizers)
- Italian Frittata with Zucchini and Tomato
Frequently Asked Questions
No need to prebake the graham cracker crust. It actually comes out better without prebaking because it’s less crumbly and hard.
Baked cheesecake usually contains eggs and is baked in the oven. No-bake cheesecake sets in the fridge and most often contains whipped cream or whipped topping to help it firm up.
When you don't fill all the sections in a muffin tray, you can add a few tablespoons of water to each empty cup.
Shavuot, is a Jewish holiday commemorating the receiving of the torah on Mount Sinai and the spring harvest. We eat dairy at this time because when the Israelites received the Torah, they learned about kosher laws. But they didn't have time to prepare kosher meat properly, so they ate dairy instead. Furthermore, dairy foods represent the "land of milk and honey," as referred to in the torah.
Linger at Dana's Table a little longer for more free recipes.
Subscribe to my newsletter, and follow along on Facebook, Instagram, and Pinterest for the latest updates.
If you try this recipe, please leave a rating or comment. ⭐️⭐️⭐️⭐️⭐️
Recipe
Mini Cheesecake Bites (in mini muffin tins)
Ingredients
For the crust
- ⅔ cup graham cracker crumbs about 6 graham cracker sheets
- 2 tablespoons butter melted
For the filling
- 2 (8-ounce) blocks Original Philadelphia cream cheese full fat
- 2 tablespoons brown sugar not packed
- 2 large eggs
- 1 teaspoon real vanilla extract
- 1 teaspoon lemon zest
For the topping
- ½ cup jarred fruit preserves or spread chunky style in various flavors like strawberry, apricot, and mixed berries.
Instructions
For the crust
- Line two (12 mini muffin tins) with parchment mini cupcake liners. Set them aside.
- Prep graham cracker crumbs: Use ready-made graham cracker crumbs. Or make your own by crushing sheets of graham crackers into fine crumbs by placing the crackers in a Ziplock bag and crushing well with a jar bottom or rolling pin. Alternatively, place the graham crackers in a food processor, and pulse until fine crumbs.
- Mix crust: Transfer the graham crackers crumbs to a medium bowl, and add the melted butter. Mix thoroughly until crumbs are coated in butter.
- Form the crust: Place 1 heaping teaspoon of graham cracker mixture in each liner. Using a small shot glass, firmly press and twist at the same time. The twisting of the cup helps prevent the crumb mixture from sticking to the cup. Set aside. Note the crust is NOT prebaked.
For the filling
- Preheat the oven to 350ºF.
- Prepare cream cheese: Soften the cream cheese by leaving it out on the counter at room temperature for about 30 minutes. Or microwave the cream cheese for 20-40 seconds until very soft and pliable.
- Whip cream cheese: Using an electric mixer on medium speed with either the flat paddle or whisk attachment, mix the cream cheese until soft and creamy. About 30 seconds.
- Mix: Add the sugar to the cream cheese mix on medium speed until just combined. Then add the eggs, vanilla extract, and lemon zest. Mix until fully combined, but do not overmix. Overmixing adds air bubbles which can cause cracking.
- Fill the liners: Top the crust in the mini cupcake tin with the cream cheese batter. Using a small cookie scoop or pastry sleeve makes the task easier. Fill the well to the top to help prevent sunken tops.
- Bake 10-12 minutes or until the edges are set and the centers are slightly jiggly.
- Gradually cool: After the 10 minutes have passed, turn off the oven, open the oven door, and leave the mini cheesecakes in the oven for 10 minutes. This will help avoid rapid cooling that could cause cracking or sinking.
- Continue cooling at room temperature: Remove the tins from the oven, and place them on cooling racks until the cheesecakes reach room temperature, about 30-60 minutes. Optionally, to speed things up, carefully remove each one from the tin and cool directly on the rack.
- Chill: Chill cheesecake bites in a covered container in the refrigerator for at least 1 hour or ideally 4 hours or more. Can be chilled overnight.
For the topping
- Top with preserves: When ready to serve, top with ½ to 1 teaspoon of preserves. Use one or more varieties of jam for different flavors and pretty colors. Or use one kind for simplicity.
- Serve chilled.
Notes
- Chill the bites for a minimum of 1 hour before serving, and ideally for 4 hours or more.
- Cream cheese needs to be at room temperature before mixing.
- Do NOT substitute the block cream cheese with whipped cream cheese or ricotta. The recipe has not been tested with vegan cheeze or Neufchâtel.
- Twist the cup as you press the crumbs into the tray so they don't stick.
- Don’t overmix the batter.
- Top the bites with jam if they sink or crack.
- Store uneaten bites in the refigerator for up to 3 days.
- I developed these cheesecake bites based on one my mother made growing up and on a recipe from The Southern Living Cookbook, a reliable book for classic American recipes.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Comments
No Comments