Mini Cheesecake Bites

These mini cheesecake bites are made with a buttery graham cracker crust, a vanilla bean cheesecake filling, and chocolate ganache on top!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 37

Chill time 3

Total Time 3 57

Servings bites

Calories 168kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the crust

1 1/4 cup graham cracker crumbs (about 10 sheets)
3 Tbsp. granulated sugar
3 1/2 Tbsp. unsalted butter, melted
pinch of kosher salt

For the cheesecake filling

3, 8 oz. full-fat packages cream cheese, softened to room temperature
1/4 cup sour cream, room temperature
3/4 cup granulated sugar
3 large eggs, room temperature
1 Tbsp. vanilla bean paste (or scrape 1-2 vanilla beans)

For the ganache

1 cup high quality dark chocolate chips
1/3 cup heavy cream
raspberries for garnish

US Customary - Metric

Instructions

Preheat the oven to 325°F. Grab 2 cupcake tins. Line the bottoms of 18 cavities with paper liners and set aside. (You can fill the empty cups with a splash of water)
Pulse the graham cracker sheets in a food processor until crumbly. Add in the sugar, melted butter and pinch of salt and pulse again until combined.
1 1/4 cup graham cracker crumbs (about 10 sheets), 3 Tbsp. granulated sugar, 3 1/2 Tbsp. unsalted butter, melted, pinch of kosher salt
Press into the bottoms of the lined cupcake tins.
Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth, ~1-2 minutes.
3, 8 oz. full-fat packages cream cheese, softened to room temperature, 1/4 cup sour cream, room temperature
Add in the sugar and vanilla bean paste and beat again until smooth.
3/4 cup granulated sugar, 1 Tbsp. vanilla bean paste (or scrape 1-2 vanilla beans)
Add in the room temperature eggs one at a time at medium-low speed, beating just until combined. (Make sure to scrape the sides of the bowl periodically). Be careful not to over beat the filling.
3 large eggs, room temperature
Spoon the cheesecake filling over the crusts or I like to use a 2 Tbsp. cookie scoop.
Bake for 25-27 minutes or until the centers are almost set.
Cool completely and then refrigerate for 2 hours or overnight.
Once cooled, make the ganache. Pour the chocolate chips in a heat proof bowl. Heat the cream in a small saucepan over medium heat just until it’s warm, do not let it boil. Pour the warmed cream over the chocolate and let it sit for 2-3 minutes. The warm cream will melt the chocolate. Stir or whisk until it is smooth and creamy. Allow the ganache to sit for a few minutes and it will thicken.
1 cup high quality dark chocolate chips, 1/3 cup heavy cream
Spoon the ganache over the cooled cheesecakes. Garnish with a raspberry on top and place in the fridge again until the ganache is set, about 1-2 hours.
raspberries for garnish
Remove liners from the cheesecake bites and enjoy!

Video

Notes

Store in the fridge in an air tight container for up to 4 days.
Freeze for up to 3 months (without the ganache on top).

Nutrition