Mini Strawberry Cheesecake Bites Recipe

If you are a lover of all things cheesecake, but only want some bite-sized action, then we have the perfect recipe for you. These mini strawberry cheesecake bites have a yummy graham cracker crust, a gooey cheesecake center, and they're topped with a strawberry slice so you get a little bit of fresh fruit in every single bite. They taste as outstanding as they look, and they are sure to be a new favorite in your dessert rotation.

Recipe developer Miriam Hahn of YouCare-SelfCare is the brains behind this dish, and she has a knack for making some really tasty desserts. "My favorite thing about this recipe is how you can have a delicious bite of goodness without having an entire piece of cheesecake," she says. "They are little enough to pop in your mouth, and they are honestly so satisfying you don't need many." Another great thing about this recipe is that you can add chocolate to the batter if you'd like. "Mini chocolate chips would be great," Hahn raves. Keep scrolling to find out how to make this fantastic dish for a special occasion or just because.

Gather the ingredients to prepare mini strawberry cheesecake bites

The first thing you'll want to do is make a list of ingredients that you need to whip up this dessert. For starters, grab some graham cracker sheets and unsalted butter. You will also need a little bit of sugar. If you bake a lot, you may have some at home already. In addition, you will need a couple creams, including whipped cream and sour cream. "Also, if you want to make them dairy-free, you can use dairy-free cream cheese and dairy-free sour cream," Hahn says.

Don't worry, because there are only a couple more items that you will need: vanilla extract and two eggs. To complete your list, grab a few fresh strawberries.

Preheat the oven, and blend the graham crackers

Before you do anything else, turn on your oven so that it's ready to go. Preheat it to 325 F, which is the perfect temp for these sweet little bites to cook at. Then, grab a mini muffin tin, and line it with 24 mini cupcake liners. (You should be able to find these at your local store or even on Amazon.)

After that, take out your food processor, and toss in the graham crackers. Blend the graham crackers until you have crumbs. This shouldn't take more than a few minutes.

Mix the graham cracker crumbs with the butter

Once you crush the graham crackers into crumbs, add them to a medium-sized bowl. Then, add a few tablespoons of melted butter, and mix well. The butter is kind of like a glue and helps the graham crackers stick together. Combined, this mixture serves as the crust for your mini cheesecakes.

Next, fill each mini muffin liner with 1 teaspoon of the graham cracker mixture, and use the back of a measuring spoon to push it down. Pop them in the preheated oven, and bake for five minutes.

Mix the creams

While your graham cracker crust bakes, take out a bowl and a hand mixer. If you have a stand mixer, that should also do the trick. This step is easiest to use a power machine rather than your hands to make sure you get everything incorporated.

First, blend the cream cheese and the sour cream together. (Remember, you should have left the cream cheese out at room temperature to get soft, as it will mix easier.) Then, add ⅓ cup of sugar, the vanilla extract, and the eggs. Beat the mixture again until everything is well combined.

Top the graham cracker crust with the cheesecake mixture, and bake

By now, you should have taken the muffin tray out of the oven, and your crust should be perfect. Put the muffin tray by you, and then grab the bowl with your cheesecake mixture. Fill each muffin liner to the top, and repeat until each one has some of the decadent filling. Then, pop the tray in the oven, and bake for 18 to 20 minutes. You will know it's done when the tops look firm. When you take the cheesecake out of the oven, let them cool, and then stick them in the fridge for at least three hours.

Serve, and enjoy

Once the cheesecakes finish chilling, they're ready to serve and enjoy. Slice some fresh strawberries for an aesthetically pleasing topping. Then, remove the liners from the little cheesecakes, and serve these tasty bites on a pretty platter. Top each one with a strawberry slice.

"I think they work so well on a dessert table where you have several items, and people may want to sample a few things," Hahn says. "They are great for a brunch, wedding, or baby shower, dinner party, or any gathering. You can make them ahead and top with strawberries right before serving. Also great for a 'drinks and dessert' party."

Have any leftovers? "You can keep them in an air tight container for about four days," Hahn shares. "I wouldn't suggest freezing."

Mini Strawberry Cheesecake Bites Recipe
4.9 from 19 ratings
These mini strawberry cheesecake bites have a yummy graham cracker crust, a gooey cheesecake center, and they're each topped with a fresh strawberry slice.
Prep Time
20
minutes
Cook Time
23
minutes
Servings
24
Cheesecake Bites
mini cheesecake bites on board
Total time: 43 minutes
Ingredients
  • 8 graham cracker sheets
  • ⅓ cup + 3 tablespoons sugar, divided
  • 4 tablespoons unsalted butter, melted
  • 16 ounces whipped cream cheese (room temperature)
  • ⅓ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs (room temperature)
  • 8 to 10 fresh strawberries
Directions
  1. Preheat oven to 325 F.
  2. Line a mini muffin tin with 24 mini cupcake liners.
  3. Add the graham crackers to a food processor, and blend until you have crumbs.
  4. Add 1 cup of the ground cracker crumbs to a medium-sized bowl, and mix with 3 tablespoons of sugar and the melted butter.
  5. Fill each muffin liner with about 1 teaspoon of this mixture, and using the back of the measuring spoon, press down firmly. Bake in the oven for 5 minutes.
  6. Using a hand mixer, blend the cream cheese and sour cream. Add the ⅓ cup sugar, vanilla, and eggs, and beat again.
  7. Add this batter to the muffin liners, filling all the way to the top. Bake for 18 to 20 minutes until the tops look firm.
  8. Let cool for an hour, then put in the fridge for at least 3 hours.
  9. Before you are ready to serve, slice the fresh strawberries. Remove the mini muffin liner from each bite, and set them on a platter. Top each cheesecake bite with a strawberry slice, and serve!
Nutrition
Calories per Serving 132
Total Fat 9.9 g
Saturated Fat 5.4 g
Trans Fat 0.1 g
Cholesterol 40.9 mg
Total Carbohydrates 9.3 g
Dietary Fiber 0.3 g
Total Sugars 6.5 g
Sodium 97.4 mg
Protein 2.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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