Cheesecake Bites Recipe

Prepare crumbs

Preheat the oven to 325°F (160°C). Place graham crackers in a food processor and pulse to fine crumbs (or place in a zip-top bag and crush with a rolling pin).

Combine the crumbs, 2 tsp granulated sugar and 1/4 tsp salt in a medium bowl. Stir in the melted butter until mixture resembles wet sand and holds together when pressed.

Line a standard 24-cup mini muffin tin with paper liners or lightly grease each cup. Press about 1 to 1 1/2 teaspoons of the crumb mixture into the bottom of each cup to form an even compact crust layer. Use the bottom of a small spoon or a measuring teaspoon to compact.

Bake crusts for 5 minutes to set. Remove from oven and let cool while preparing filling. Keep oven at 325°F (160°C).

Reduce oven temperature to 300°F (150°C) if you prefer a very pale, creamier bite (optional). For this recipe, keep at 325°F if you prefer slightly firmer set.

Beat cream cheese

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 1 to 2 minutes. Scrape down the bowl to remove lumps.

Add 3/4 cup granulated sugar and 1/8 tsp fine salt. Beat on low-to-medium speed until sugar is incorporated and mixture is smooth, about 1 minute. Scrape down the bowl.

Add the egg and beat just until combined — do not overbeat to avoid incorporating excess air (about 20–30 seconds).

Mix in the sour cream, vanilla extract, lemon zest (if using), and cornstarch (if using). Beat on low speed until smooth and homogeneous.

Spoon or pipe about 1 to 1 1/4 tablespoons of filling over each prepared crust, filling each cup nearly to the top but leaving a small gap to avoid overflow during baking. Smooth tops with the back of a spoon if needed.

Tap the pan gently on the counter a couple times to release any large air bubbles. Optionally run a toothpick through the surface to pop persistent bubbles.

Bake in the preheated oven for 12–16 minutes, or until edges are set and centers still have a slight jiggle. Bake time varies with oven and mini-cup size; start checking at 12 minutes.

Remove from oven and allow cheesecake bites to cool in the tin for 30 minutes at room temperature. Then transfer the tin to the refrigerator and chill at least 2 hours, preferably 3–4 hours, to firm up fully.

When cheesecake bites are chilled and set, remove from muffin tin and peel off liners. Place on a serving platter.

Top each bite as desired: a teaspoon of berry compote or jam, a few fresh berries, a drizzle of melted chocolate, or a light dusting of powdered sugar.

Serve chilled. Store leftover cheesecake bites in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 1 month (thaw overnight in the refrigerator).