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–+ servings
image of a top down mise en place shot showing cream cheese sugar eggs graham cracker crumbs butter vanilla extract paste sour cream chocolate ganache fresh berries candy bars whipped cream and caramel arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Mini Cheesecake Bites Game Day Desserts

These bite-sized cheesecakes are the ultimate crowd pleaser for game day, with a buttery graham cracker crust and creamy filling that's easy to make and perfect for parties.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham cracker crumbs
  • 6 tbsp Unsalted butter melted
Filling
  • 2 packages Full fat cream cheese 8oz each, softened to room temperature
  • 1/2 cup Granulated sugar
  • 2 tsp Vanilla extract
  • 1/2 cup Sour cream room temperature
  • 2 large Eggs room temperature
Optional Toppings
  • Toppings like chocolate ganache or crushed candies per preference

Equipment

  • Mini Muffin Tin
  • paper liners
  • Small bowl
  • large mixing bowl,
  • electric mixer,
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 325°F. Line a mini muffin tin with 24 paper liners.
  2. In a small bowl, mix graham cracker crumbs with melted butter until it resembles wet sand.
  3. Press about 1 tsp of the crumb mixture into the bottom of each liner using the back of a spoon to pack it tightly.
  4. Bake the crusts for 5 minutes to set them. Remove from oven.
  5. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on low speed until smooth and creamy.
  6. Add the vanilla extract and sour cream, mixing just until combined.
  7. Add the eggs one at a time, mixing on low after each addition until just combined. Avoid overbeating.
  8. Spoon the batter over the pre-baked crusts, filling each liner about three-quarters full.
  9. Bake for 15-18 minutes, until the edges are set but the centers still have a slight jiggle.
  10. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Chill in the refrigerator for at least 3 hours before serving.
  12. Before serving, garnish with optional toppings like chocolate ganache or crushed candies.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10g

Notes

These mini cheesecakes can be made ahead; prepare them a day in advance and store in the refrigerator. They freeze well individually after chilling, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight. Prevent sinking by not overbeating the eggs and avoid opening the oven door during baking. For variations, try adding candy bar toppings by pressing chopped bars into the filling before baking.
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