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Cheesecake Bites

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These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!

stacks of cheesecakes bites, one with a topping

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Mini treats are always a huge hit! Convenient and shareable they become an easy choice for any occasion. If you like more bite-sized treats you’ll love my Chocolate Cake Bites!

Prefer a savory bite-sized snack? Give these Air Fryer Steak Bites or Air Fryer Bacon Wrapped Shrimp a try. You won’t be disappointed.

Stacks of cheesecake bites, one with a bite taken out

Ingredients and Tools Needed

cheesecake bite ingredients

Ingredients you’ll need for cheesecake bites & strawberry topping

  • Graham cracker crumbs
  • Melted butter
  • Salt
  • Cinnamon
  • Cream cheese, room temperature
  • Greek yogurt, room temperature
  • Sugar
  • Egg
  • Vanilla extract
  • Lemon juice
  • Cornstarch
  • Water
  • Strawberries, halved

Tools you’ll need for this recipe

  • Mini muffin tin x2
  • Mini cupcake liners
  • Mixing bowls
  • Measuring cups & spoons
  • Hand mixer
  • Food processor *optional for graham cracker crumbs

How to make Mini Cheesecake Bites

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.

graham cracker crust mixture in a small glass bowl

Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.

Bake for 5 minutes, then remove from the oven to cool.

graham cracker crust mixture pressed into two mini muffin tins

Add softened cream cheese, greek yogurt, sugar, egg, vanilla extract, and lemon juice in a large bowl and beat until smooth and creamy. 

cheesecake filling in a large bowl

Drop 1 heaping tablespoon of the cream cheese mixture into each mini cupcake liner. 

cheesecake filling in 2 mini muffin tins

Bake for 15-20 minutes or until the center of the cheesecake is set.

chilled and finished cheesecake bites in 2 mini muffin tins

Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving. 

In a small bowl, mix the cornstarch and the water

small bowl of cornstarch and water mixed

Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat. 

cornstarch slurry and remaining ingredients in a sauce pan

Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.

Let cool completely before using it as a topping for cheesecake.

strawberry topping cooked in a saucepan

Other topping options for Cheesecake Bites

The possibilities are truly endless! Here are some of my favorite toppings that would be perfect for these mini cheesecakes.

Can you freeze cheesecake?

Yes! Mini cheesecakes freeze very well. This is nice if you have to make cheesecake bites ahead of time for a party, and they’ll still taste amazing.

Freeze cheesecake bites in an airtight container for up to 2 months. Freeze them without a topping; when you’re ready to serve the cheesecake bites, allow them to thaw in the fridge overnight before topping and serving.

Serve cold to avoid having them fall apart.

stacks of mini cheesecake bites with strawberry topping

Do I need to cook these in a water bath?

Nope! Normally when you bake a cheesecake, it does call for a water bath. I love this recipe for the ease of baking them without a water bath. Simply baking in a mini muffin tin is all that’s required.

How to store Cheesecake Bites

Store cheesecake bites in an airtight container in the fridge for 3-4 days. Avoid topping them if stored before serving. When you’re ready to serve, top them with the strawberry topping.

When serving, do note that you’ll want to place your cheesecake bites back in the fridge before they’ve been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

stacks of cheesecake bites

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.
  • Swap out the graham crackers for Oreos and make mini oreo cheesecakes.
  • When serving, do note that you’ll want to place your cheesecake bites back in the fridge before they’ve been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

Looking for more bite-sized recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

stacks of cheesecakes bites, one with a topping
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Cheesecake Bites

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!
Course Dessert, Snack
Cuisine American
Keyword cheesecake bites
Prep Time 20 minutes
Cook Time 20 minutes
Servings 24 servings
Calories 83kcal
Author Tanya

Ingredients

Crust

  • 2/3 cup Graham cracker crumbs
  • 2 tablespoons Butter melted
  • 2 tablespoons Sugar
  • pinch Salt
  • pinch Cinnamon

Filling

  • 8 ounces Cream Cheese room temperature
  • 1/4 cup Greek Yogurt room temperature
  • 1/4 cup Sugar
  • 1 Egg room temperature
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Lemon juice

Topping

  • 1/2 tablespoon Cornstarch
  • 1 1/2 tablespoon water
  • 1 pound Strawberries halved
  • 1/4 cup Sugar
  • Juice of half a lemon

Instructions

Crust

  • Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.
  • Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.
  • Bake for 5 minutes, then remove from the oven to cool.

Filling

  • Place all the ingredients for the filling in a large bowl and beat until smooth and creamy.
  • Drop 1 heaping tablespoon of the filling into each muffin liner.
  • Bake for 15-20 minutes or until the center of the cheesecake is set.
  • Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving.

Topping

  • In a small bowl, mix the cornstarch and the water
  • Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat.
  • Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.
  • Let cool before using it as a topping for cheesecake.

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.2mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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