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platter full of Mini Cheesecake Bites

Mini Cheesecake Bites

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 24 servings
Calories: 96kcal
Author: Holly Nilsson
These cute mini cheesecakes are perfect for special guests and you can top them with anything you’d like!

Ingredients

Crust

Filling

  • 8 ounces cream cheese room temperature
  • cup plus 1 tablespoon granulated sugar
  • 3 Tablespoons Greek yogurt
  • 1 large egg
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract

Topping

  • 1 can cherry pie filling

Instructions

  • Preheat oven to 350˚F and line a mini cupcake pan with liners.
  • Process graham crackers until fine. Add melted butter and granulated sugar then process again.
  • Add 1 teaspoon of crumb mixture to each liner and gently press into liner.
  • Mix cream cheese and sugar together until smooth. Add Greek yogurt, egg, lemon juice, and vanilla. Mix well.
  • Add about 1 Tablespoon of cream cheese filling to each cup.
  • Bake 17 to 20 minutes. Turn oven off, open the oven door and allow the cheesecakes to cool there for 1 hour.
  • Remove from oven and cool completely for another hour.
  • Top each cheesecake cup with about 1 Tablespoon cherry pie filling. Chill.

Notes

 It is extremely important that your cream cheese is SOFT. You should pull it out at least 2 hours before making, but 4 hours would be best.
Egg does not need to be at room temperature, but can be.
For more lemony cheesecakes, add in some lemon zest. You could also top these with other pie fillings, chocolate ganache, and more.
Store in the refrigerator for up to 3 days.
The crust will become soft after a day or so in the fridge.

Nutrition

Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 66mg | Potassium: 51mg | Fiber: 1g | Sugar: 4g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg