These Cheesecake Bites are the perfect blend of creamy indulgence and bite-sized convenience, making them ideal for any occasion. With a velvety smooth filling nestled in a buttery graham cracker crust, each bite delivers a rich, satisfying texture that melts in your mouth.
Ready in just 1 hour, they’re surprisingly simple to whip up yet feel decadently special. The balance of sweet and tangy flavors, paired with a hint of vanilla, creates a dessert that’s both comforting and luxurious. Whether for a party or a quiet treat, these bites are sure to impress.
At only 185 calories per serving, these mini delights let you savor dessert without overindulging. The creamy cheesecake center contrasts beautifully with the crisp, crumbly crust, offering a delightful play of textures. Infused with a touch of citrus or topped with fresh berries, they’re as versatile as they are delicious.
Perfect for sharing or keeping all to yourself, these bites are a crowd-pleaser that’s as easy to make as it is to enjoy. Dive into a batch and experience the joy of homemade cheesecake in every bite!
Ingredients for Cheesecake Bites
- Sugar Cookie Cups:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg (room temperature preferred)
- 2 ½ cups (313 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- Cheesecake Bites Filling:
- 4 oz (113 g) cream cheese, softened (use brick-style, not spreadable)
- ¼ cup (35 g) powdered sugar
- 1 Tablespoon sour cream
- ¼ teaspoon vanilla extract
- ⅓ cup (80 ml) heavy cream, very cold
- Sliced fruit or berries for topping (optional)
Step-by-Step Instructions
- Prepare the Sugar Cookie Cups:
- Preheat oven to 350°F (175°C). Spray a 24-count mini muffin pan with baking spray or lightly grease and flour it.
- In a large mixing bowl, combine butter and sugar. Use an electric mixer to beat until creamy and well-combined.
- Add vanilla extract and egg, and stir well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture, stirring just until combined.
- Scoop dough by level 1 ½ Tablespoons and drop into the mini muffin pan. Use the back of a rounded teaspoon to make an indent halfway down into the dough. (If dough sticks, run the spoon under cool water first.)
- Bake on the center rack for 15 minutes or until edges are just beginning to turn light golden brown.
- Immediately re-indent the cookie cups using the back of a rounded teaspoon, pressing at least halfway down.
- Allow cookie cups to cool in the pan for at least 20 minutes. Gently twist and lift them out to a cooling rack to cool completely.
- Prepare the Cheesecake Filling:
- In a bowl, combine cream cheese and powdered sugar. Stir until smooth and creamy.
- Add sour cream and vanilla extract, and stir well.
- In a separate bowl (preferably glass or metal), pour cold heavy cream. Use an electric mixer to beat on high speed until stiff peaks form (mixture will be thick and fluffy).
- Gently fold the whipped cream into the cream cheese mixture by hand until completely incorporated and smooth (don’t over-mix).
- Assemble the Cheesecake Bites:
- Spoon or pipe the cheesecake filling into the cooled sugar cookie cups.
- Top with sliced fruit or berries just before serving. Enjoy!
Creative Topping Ideas for Cheesecake Bites
Elevate your cheesecake bites with a variety of toppings! Fresh sliced strawberries, blueberries, or raspberries add a burst of color and flavor. For a decadent twist, drizzle with chocolate ganache or caramel sauce. Crushed graham crackers or toasted coconut can also add a delightful crunch. Let your creativity shine!
Perfect Serving Suggestions
These cheesecake bites are perfect for parties or as a sweet treat. Arrange them on a decorative platter with a mix of toppings for a stunning presentation. Pair with a cup of coffee or tea for a delightful afternoon snack. For a festive touch, serve on mini dessert plates with a sprig of mint or edible flowers.
Storage and Reheating Tips
Store cheesecake bites in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Thaw in the fridge before serving. Avoid reheating to maintain the creamy texture of the filling.
Time-Saving Tips for Busy Bakers
Save time by preparing the sugar cookie cups a day ahead and storing them in an airtight container. Use a piping bag for quick and neat filling of the cheesecake mixture. If you’re short on time, skip the fruit topping and sprinkle with powdered sugar or cocoa powder for a simple yet elegant finish.
Equipment Guidance for Perfect Bites
Ensure success with the right tools! A 24-count mini muffin pan is essential for shaping the cookie cups. Use an electric mixer for smooth cream cheese filling and whipped cream. A rounded teaspoon or ½ Tbsp measuring spoon works perfectly for creating the indentations in the cookie dough. Clean equipment ensures the best results!
Cheesecake Bites
Ingredients
Sugar Cookie Cups
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature preferred
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Cheesecake Bites Filling
- 4 oz cream cheese softened (use brick-style cream cheese, not the spreadable kind found in tubs)
- ¼ cup powdered sugar
- 1 Tablespoon sour cream
- ¼ teaspoon vanilla extract
- ⅓ cup heavy cream very cold
- Sliced fruit/berries for topping
Instructions
- Preheat oven to 350F (175C) and spray a 24-count mini muffin pan with baking spray (alternatively lightly grease and flour or use mini muffin liners).
- In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until creamy and well-combined.
- Add vanilla extract and egg and stir well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, gradually add flour mixture to butter mixture, stirring just until combined.
- Scoop dough by level 1 ½ Tablespoon and drop into mini muffin pan (see note). Use the back of a rounded teaspoon (I like to use my ½ Tbsp measuring spoon) and make an indent halfway down into the sugar cookie dough. If dough sticks to spoon, run spoon under cool water first.
- Bake in center rack of 350F (175C) oven for 15 minutes or until edges are just beginning to turn light golden brown.
- Immediately use the back of a (clean) rounded teaspoon (or ½ Tbsp) and re-indent the cookie cups, pressing at least halfway down.
- Allow cookie cups to cool in pan for at least 20 minutes, then to remove, gently twist in the pan and lift out to a cooling rack to cool completely before preparing your cheesecake filling.
- Combine cream cheese and powdered sugar and stir together until smooth and creamy.
- Add sour cream and vanilla extract, stir well.
- Pour cold cream into a separate bowl (preferably glass or metal) and use an electric mixer to beat on high speed until stiff peaks form (mixture will be thick and fluffy like whipped topping).
- Gently fold whipped cream into cream cheese mixture by hand, stirring until completely incorporated and smooth (don’t over-mix).
- Spoon or pipe cheesecake filling into sugar cookie cups. Add fruit topping just before serving. Enjoy!