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These mini cheesecake bites are perfect for any occasion when you want a sweet treat without the fuss of a full-size dessert. They offer creamy richness balanced by a crunchy cinnamon graham cracker crust making them bite-sized delights that are as easy to share as they are to eat.
I first made these for a family gathering and they disappeared before I even had a chance to try one. Now they’re my go-to for last-minute entertaining.
Ingredients
- Cinnamon graham crackers: Powdered into crumbs they provide a warm spiced base for the crust. Choose fresh crackers for best crunch and flavor
- Butter: Melts and binds the crust together. Real unsalted butter is preferred to control saltiness
- Sugar: Adds sweetness to the crust balancing the cinnamon’s spice
- Cream cheese: Softened for a smooth and creamy filling. Use full-fat for richest taste and texture
- Sugar: Sweetens the filling. Regular granulated sugar works best here
- Eggs: Adds structure and richness ensuring the filling sets properly
- Vanilla extract: Adds aromatic depth and balances the tang of cream cheese. Pure vanilla is worth the difference
- Ground cinnamon: Adds subtle warmth and complements the crust flavor
- Fresh berries: Optional topping that brings color and fresh brightness
Instructions
- Sift the Crust Ingredients:
- In a food processor combine cinnamon graham crackers sugar and melted butter. Process until you have fine crumbs that hold together when pressed.
- Press Crust into Cupcake Liner:
- Line a regular cupcake pan with paper liners and evenly distribute the graham cracker mixture among 12 cups. Using something with a rounded bottom like a spice jar press the crumbs firmly to form a compact base for each bite.
- Prepare the Cheesecake Filling:
- In a large bowl beat cream cheese sugar eggs vanilla extract and ground cinnamon with an electric mixer until the mixture is smooth and creamy without lumps. This ensures a velvety texture.
- Spoon Filling on Crusts:
- Use a tablespoon to evenly distribute the cheesecake filling over each crust pressing gently if needed to remove air pockets. The ratio of crust to filling should be balanced for that perfect bite.
- Bake Until Set:
- Place the cupcake pan in a preheated oven at 350 degrees Fahrenheit. Bake for about 16 to 20 minutes or until the centers are just set but still jiggle slightly when moved.
- Cool and Garnish:
- Allow the mini cheesecakes to cool completely at room temperature before carefully peeling away the paper liners. Top with fresh berries or any toppings you prefer just before serving.
My favorite ingredient here is the cinnamon graham cracker crust. It brings such a cozy flavor that feels like a warm hug in dessert form. One holiday season I made these with my daughter and watching her carefully press the crust and smile proudly made the whole experience even sweeter.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for best texture before serving. For longer storage wrap each cheesecake bite individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Ingredient Substitutions
If you can’t find cinnamon graham crackers use regular graham crackers with a pinch of cinnamon added to the crumbs for a similar flavor. Cream cheese can be swapped for a mixture of ricotta and mascarpone for a lighter creamy texture. Coconut sugar can replace granulated sugar for a more caramel-like sweetness.
Serving Suggestions
Serve these mini bites on a decorative platter with fresh berries and a dusting of powdered sugar. Pair with hot coffee or tea for an afternoon treat. They also make pretty additions to dessert buffets or gift boxes.
These mini cheesecake bites combine ease and elegance, making them a beloved treat at every gathering.
FAQs about Recipes
- → What type of crust is used for these mini cheesecakes?
A cinnamon graham cracker crust made with crushed cinnamon graham crackers, melted butter, and sugar provides a sweet, spiced base.
- → Can I substitute the fresh berries with other toppings?
Yes, options like chocolate chips, caramel drizzle, or chopped nuts work well to customize each bite.
- → How do I prevent the cheesecakes from cracking during baking?
Mix ingredients until smooth without overbeating and bake just until the centers are set but not browned.
- → What is the best way to soften cream cheese for the filling?
Allow the cream cheese to sit at room temperature for about 30 minutes before mixing to ensure smooth blending.
- → Can these mini cheesecakes be made ahead of time?
Absolutely, prepare them ahead and refrigerate. They taste great chilled and retain moisture well.