These cheesecake bites are the perfect balance of creamy, tangy, and sweet, sitting atop a buttery graham cracker crust. With their rich, velvety filling and customizable toppings, they make for a crowd-pleasing dessert that’s not only delicious but also incredibly easy to serve. Whether you’re hosting a party or just craving a personal treat, these bite-sized delights are sure to satisfy any sweet tooth. Plus, the individual servings make them ideal for portion control—though you may find it hard to stop at just one!
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- Toppings: melted chocolate, fresh berries, or caramel sauce
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking pan, ensuring an even layer. Use the back of a spoon or a flat-bottomed glass to smooth it out.
- Bake the crust for 8-10 minutes until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy, about 2 minutes.
- Add in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the vanilla extract, sour cream, and flour until just combined. Be careful not to overmix, as this can add too much air to the batter, causing cracks later.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
- Bake the Cheesecake:
- Place the pan in the oven and bake for 30-35 minutes, or until the center is set but still slightly jiggly. The edges should be firm and lightly golden.
- Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
- After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill and Cut:
- Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Use a sharp knife to cut the cheesecake into small bite-sized squares.
- For clean cuts, dip the knife in warm water and wipe it clean between each slice.
- Add Toppings:
- Drizzle melted chocolate over the cheesecake bites, top them with fresh berries, or add a swirl of caramel sauce for extra flavor. You can also leave them plain for a more classic taste.
- Storage:
Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze them for up to 3 months. Just let them thaw in the fridge before serving.Enjoy these decadent cheesecake bites as a simple yet luxurious dessert!
