Mini Cheesecake Bites
User Reviews
4.9
243 reviews
Excellent
Mini Cheesecake Bites
Report
These mini cheesecake bites are made with a buttery graham cracker crust, a vanilla bean cheesecake filling, and chocolate ganache on top!
Share:
Ingredients
For the crust
- 1 1/4 cup graham cracker crumbs (about 10 sheets)
- 3 Tbsp. granulated sugar
- 3 1/2 Tbsp. unsalted butter, melted
- pinch of kosher salt
For the cheesecake filling
- 3, 8 oz. full-fat packages cream cheese, softened to room temperature
- 1/4 cup sour cream, room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 Tbsp. vanilla bean paste (or scrape 1-2 vanilla beans)
For the ganache
- 1 cup high quality dark chocolate chips
- 1/3 cup heavy cream
- raspberries for garnish
Add to Shopping List
Instructions
- Preheat the oven to 325°F. Grab 2 cupcake tins. Line the bottoms of 18 cavities with paper liners and set aside. (You can fill the empty cups with a splash of water)
- Pulse the graham cracker sheets in a food processor until crumbly. Add in the sugar, melted butter and pinch of salt and pulse again until combined.
- Press into the bottoms of the lined cupcake tins.
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth, ~1-2 minutes.
- Add in the sugar and vanilla bean paste and beat again until smooth.
- Add in the room temperature eggs one at a time at medium-low speed, beating just until combined. (Make sure to scrape the sides of the bowl periodically). Be careful not to over beat the filling.
- Spoon the cheesecake filling over the crusts or I like to use a 2 Tbsp. cookie scoop.
- Bake for 25-27 minutes or until the centers are almost set.
- Cool completely and then refrigerate for 2 hours or overnight.
- Once cooled, make the ganache. Pour the chocolate chips in a heat proof bowl. Heat the cream in a small saucepan over medium heat just until it’s warm, do not let it boil. Pour the warmed cream over the chocolate and let it sit for 2-3 minutes. The warm cream will melt the chocolate. Stir or whisk until it is smooth and creamy. Allow the ganache to sit for a few minutes and it will thicken.
- Spoon the ganache over the cooled cheesecakes. Garnish with a raspberry on top and place in the fridge again until the ganache is set, about 1-2 hours.
- Remove liners from the cheesecake bites and enjoy!
Notes
- Store in the fridge in an air tight container for up to 4 days.
- Freeze for up to 3 months (without the ganache on top).
Nutrition Information
Show Details
Serving
1cheesecake bite
Calories
168kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
8mg
(3%)
Sodium
82mg
(3%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
192IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 18bites
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1cheesecake bite | |
| Calories | 168kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 82mg | 3% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
243 reviews
Excellent
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
Easter Brookie Recipe - Mini Egg Cookie Base and Mini Creme Egg Brownie
American, British
5.0
(6 reviews)
