Cheesecake Bites Recipe
Make Cheesecake Bites Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping / Optional Coatings
Method
Crust
- 1
Prepare pan and crumb mixture
Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners or lightly spray with nonstick spray. In a medium bowl combine graham cracker crumbs, granulated sugar and salt.
- 2
Bind and press
Pour melted butter over the crumb mixture and stir until evenly moistened and the texture holds together when pressed. Divide the mixture evenly among the 12 muffin cups (about 2 tablespoons per cup). Press firmly into the bottom to form a compact crust layer—use the back of a measuring spoon for an even press.
- 3
Bake crust
Bake the crusts for 6–8 minutes just to set. Remove from oven and let cool slightly while you prepare the filling. Keep oven at 325°F (160°C).
Filling
- 4
Soften and blend 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 free of lumps, about 1–2 minutes. Scrape down the bowl as needed.
- 5
Add sugar and flavorings
Add the granulated sugar, vanilla extract and lemon zest (if using). Beat until combined, about 30 seconds.
- 6
Incorporate egg and sour cream
Add the egg and sour cream and beat on low speed just until incorporated—avoid overmixing to prevent excess air. The batter should be silky and slightly loose but not runny.
- 7
Fill cups
Divide the filling evenly among the 12 crust-lined cups, filling each about 3/4 full (roughly 1.5 to 2 tablespoons each). Tap the pan gently on the counter to release any air bubbles and smooth the tops with a small spoon or offset spatula.
- 8
Bake
Bake at 325°F (160°C) for 16–20 minutes, or until the edges are set and the centers still slightly jiggle when shaken. Do not overbake to keep the bites creamy.
- 9
Cool and chill
Remove the pan to a wire rack and let the cheesecake bites cool to room temperature (about 30–45 minutes). Then transfer to the refrigerator, still in the muffin tin or after removing to a covered container, and chill for at least 2 hours (preferably 4 hours or overnight) to fully set.
Topping / Finishing
- 10
Prepare chocolate coating (optional)
If using chocolate, melt the chopped semisweet chocolate with 1 teaspoon coconut oil in a heatproof bowl set over a small pot of simmering water (double-boiler), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between, until melted and glossy.
- 11
Coat or top cheesecake bites
Remove chilled cheesecake bites from the muffin tin and paper liners. For chocolate-dipped bites: hold each bite by the bottom and dip the top half into melted chocolate, letting excess drip off, then place on a parchment-lined tray. For fruit-topped bites: spoon or place a small amount of fresh berries or compote atop each bite. For a simple finish: dust lightly with powdered sugar.
- 12
Set toppings and serve
If chocolate-coated, refrigerate the tray for 10–15 minutes to set the chocolate. Serve chilled. Store leftover bites in an airtight container in the refrigerator for up to 4–5 days or freeze for up to 1 month (thaw in the fridge).