Mini Cheesecake Bites are perfect for any occasion, offering creamy goodness in a bite-sized package. Whether for a party or a cozy family dessert, these little delights are sure to impress without overwhelming your schedule.
The graham cracker crumbs form the delicious, crunchy base that holds everything together. Unsalted butter helps bind the crumbs while adding rich flavor. Granulated sugar sweetens both the crust and the creamy filling. Cream cheese is the star of the show, providing that classic cheesecake flavor and texture. Vanilla extract enhances the sweetness and aroma. A single large egg helps set the filling, while sour cream adds a slight tang and smoothness. Finally, top with fresh fruit or chocolate sauce for added flavor and visual appeal.
Serve these Mini Cheesecake Bites on a platter alongside fresh berries for a vibrant and refreshing presentation. For a decadent touch, drizzle with a bit of warm chocolate or caramel sauce just before serving. These bites also pair wonderfully with a light, fruity dessert wine or a refreshing glass of lemonade.
Start by preheating your oven to 325°F (163°C). While it warms up, line a mini muffin tin with paper liners to prevent sticking and make serving easy. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Stir until the mixture has the consistency of wet sand.
Next, press about a tablespoon of the crumb mixture into the bottom of each lined muffin cup. Use your fingers or the back of a spoon to press it down firmly, forming a solid crust base. Set the tin aside while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with the remaining 1/2 cup of sugar until the mixture is smooth and creamy. This should take a few minutes. Add in the vanilla extract and the egg, and continue to beat until everything is well combined. Finally, mix in the sour cream, ensuring the filling is smooth and lump-free.
Spoon the cheesecake filling over the prepared crusts in the muffin tin. Fill each cup almost to the top, as the mixture will rise slightly but not overflow. Place the tin in the preheated oven and bake for 15-18 minutes. You’ll know they’re done when the edges are set, but the centers still jiggle a bit.
Remove the tin from the oven and let the cheesecakes cool completely before attempting to remove them. This cooling period is crucial to ensure they hold their shape. Once cooled, top with your choice of fresh fruit or a drizzle of chocolate sauce before serving.
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