Strawberry Cheesecake Bites -

Strawberry Cheesecake Bites

I’m so happy to share this mini Strawberry Cheesecake Bites recipe with all of you. This dessert has the classic flavors of a Strawberry Cheesecake condensed into these flavorful bites. They are easy to store and perfect for portion control.

4.34 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: Cheesecake,, Dessert Bites, Easy Cheesecakes

Prep Time: 10

Cook Time: 18

Refrigeration Time: 30

Servings: 10 mini bites

Calories: 88kcal

Author: Evelyn Savinon

Ingredients

Crust:

▢ 4 graham crackers (2/3 cup (65g) crumbs
▢ 2 tablespoons unsalted butter (29g) (melted)
▢ 1 tablespoon granulated sugar (12g)

Cheesecake Batter:

▢ 1 (8-once) block full-fat cream cheese (226g) softened to room temperature
▢ 1 large eggs room temperature
▢ 1/4 cup sour cream (60g) full-fat
▢ 1/4 cup sugar (50g) granulated
▢ 1 teaspoon lemon juice freshly squeezed
▢ 1/2 teaspoon vanilla extract

Instructions

How to Make Strawberry Cheesecake Bites:

First, preheat the oven to 350 degrees. Then get a muffin pan and insert the paper- liners and set aside.

Next, let’s start with the crust.

To do this we are going to need 4 to 5 grand crackers. Place the crackers in a food processor or blender and pulse until you get fine crumbs (You can also place the crackers inside a ziplock bag and crumble it).
Then, place the fine crumbs in a container and stir in 1 tablespoon of sugar and 2 tablespoons of melted butter. Mix until the crumbs are all moist with butter and combined into a more solid texture. The mixture is going to have a sandy look.
Place the crumbs into the paper liners in the muffin pan. Add 2 tablespoons of the crumb mixture into each baking liner and firmly press. Place them in the oven and pre-bake them for 5 minutes.

Meanwhile, let’s prepare the batter:

In a large mixing bowl place the cream cheese(room temperature), granulated sugar, eggs, vanilla extract, sour cream, and lemon juice. Use an electric hand mixer beat at medium-high speed until all ingredients are well combined and the batter is creamy, thick and smooth. It’s very important that the cream cheese and eggs are room temperature to obtain a smooth batter. Make sure to read my tips down below.
Then equally divide the batter into the warm muffin liners. I use 2 tablespoons of the batter into the mini muffin cups.
Place in the middle rack of the oven and bake until the edges are set and the centers of the cups slightly jiggle. For me,it took 18 minutes to bake. I
Take them out of the oven (but leave inside the muffin tin) and allow the cheesecakes to cool down to room temperature for at least 30 minutes.
Transfer them uncovered into the refrigerator to chill for at least 2 hours. If refrigerating for more then 2 hours my recommendation is to loosely cover them. You are going to notice the cheesecake will slightly sink in the center as they chill. This is normal, no worries no one will notice and this will give you the room for your favorite toppings. I decided to top mine with this homemade strawberry sauce topping. Be creative with the toppings and Enjoy!!

Notes

How to avoid cracking in a cheesecake

One of the main reasons for this is over baking the cheesecakes. Make sure to bake them just until the edges are set and the center slightly jiggles. Cracks are often caused by changes in the temperature so it's important to avoid opening the oven door before the baking time has passed. My recommendation for these mini bites is 15 minutes.

How do you avoid a crossed from crumbling and separating from the Cheesecake

when pre-baking the crust is important to not over pre-bake them. For this recipe, I did 5 minutes at 350-degree. I also recommend adding the batter into the cups while they are still warm.

Do I need to use cupcake liners?

My recommendation is to use cupcake liners to make it easier to remove from the muffin tin

What do I do if I don’t have cupcake liners?

Another alternative is to use parchment paper.

Nutrition