Cheesecake Mini Bites – glossy raspberry swirl
Creamy, rich mini cheesecakes with graham cracker crusts — simple to bake and endlessly customizable.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
Ingredients
Scale
Crust:
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1 cup graham cracker crumbs
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2 tbsp sugar
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3 tbsp melted butter
Filling:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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½ cup sour cream
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1 tsp vanilla extract
Instructions
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Preheat oven to 325°F. Line muffin pan with paper liners.
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Mix crust ingredients and press ~1 tbsp into each liner. Bake 5 minutes.
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Beat cream cheese and sugar until smooth. Add eggs, then sour cream and vanilla.
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Fill liners with batter. Bake 18–22 minutes until slightly jiggly.
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Cool, then chill at least 2 hours. Add toppings before serving.
Notes
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Freeze for up to 2 months.
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Try with crushed Oreos for the crust.
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Best served cold.