Cheesecake Bites
My mini cheesecake bites make the perfect bite-sized dessert. Ready in 15 minutes and no baking is required. Watch the video below to see how I make it in my kitchen!
Servings 12 servings
Calories 161kcal
Ingredients
- 1 cup graham cracker crumbs crushed
- 3 tablespoons sugar
- 1/4 cup butter softened
For the cheesecake filling
- 1/2 cup heavy cream
- 8 oz cream cheese softened
- 3 tablespoon sugar any work
- 1 tablespoon sour cream can use Greek yogurt
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Line a 12-count muffin tin with muffin liners and set aside.
- Combine the Graham cracker crumbs, sugar, and butter, and mix until combined. Evenly distribute the crust amongst the 12 muffin tins. Refrigerate while the filling is made.
- Beat the heavy cream until stiff peaks form. In a separate bowl, beat together cream cheese and sugar until smooth. Add the rest of the ingredients and beat until smooth and no lumps remain. Slowly beat in the cream until combined and smooth.
- Transfer the filling into a piping bag with a large star or round tip. Pipe out around 2 tablespoons worth of filling over the top of each crust, and smooth it out until flat.
- Cover the pan and refrigerate overnight. Top with whipped cream and berries.
Video
Notes
TO STORE: Cheesecake bites should always be stored in the refrigerator, covered. They will keep fresh for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag or sealable container, and store them in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Sodium: 147mg | Potassium: 71mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.3mg | NET CARBS: 13g