These Mini Cheesecakes Bites are tiny and delicious. These scrumptious treats are made with a rich and creamy cheesecake filling that is baked to perfection on a crunchy vanilla wafer cookie crust. They are topped with fresh fruit and lemony whipped cream, adding a burst of flavor and visual appeal. With their individual portions, mini cheesecakes are perfect for serving at parties, events, or as a special treat for yourself or your loved ones.
These are traditionally made with a graham cracker crust, but we love using vanilla wafer cookies, as they add a little extra vanilla and sweetness. You can substitute with graham crackers if you prefer, the ratio is the same.
To make the crust mixture, combine the crushed cookies, butter, and sugar, then press enough of it to cover the bottom of the paper liners inside the muffin tin.
For a successful cheesecake filling, make sure to start with a softened cream cheese, not one that's still cold or directly out of the fridge. This will ensure that you have a creamy base for your filling. Using an electric mixer, you'll beat the softened cream cheese and sugar until it's creamy and smooth. Then add the eggs in one a time, followed by the remainder of the cheesecake filling ingredients.
To make the lemon whipped cream, use an electric mixer or a whisk to beat the heavy cream until it thickens and soft peaks form. Add the lemon zest and sugar and continue to beat until stiff peaks form.
Once the cheesecake mixture is complete, you can fill the muffin tins ¾ full of the mixture and bake them for 15-18 minutes or until the edges are set but the center is still slightly jiggly. Let them cool in the tin for about 10 mins before transferring them to a wire cooling rack to cool completely.
If the mini cheesecakes aren't fully cool, the whip cream will melt and drip off of them, so it's important that they are fully cool.
Garnish with the fresh fruit of your choice and enjoy!
Mini Cheesecake Bites FAQS:
You will need the following ingredients:
vanilla wafers, cream cheese, butter, granulated sugar, eggs, lemon juice, lemon zest, Greek yogurt, vanilla extract, heavy cream, berries
You will need the following supplies: mixing bowls, electric mixer, muffin tins, muffin liners
Store these mini cheesecakes in an airtight container in the refrigerator for up to a week, if they last that long!
These cheesecakes are best enjoyed chilled and right out of the refrigerator.
Strawberries, cherries, raspberries and blueberries are all great options to use for the topping. A mix of them would be great, too.
Notes:
- Make sure to mix the cream cheese until it has lightened in color and is more fluffy. This is essential to get a nice creamy cheesecake.
- Strawberries, cherries, raspberries and blueberries are all great options to use for the topping. A mix of them would be great, too.
- Instead of the Greek yogurt, you can use sour cream or crème fraîche. The addition of this ingredient adds smoothness to the mixture.
- These are traditionally made with a graham cracker crust, but we love using vanilla wafer cookies, as they add a little extra vanilla and sweetness. You can substitute with graham crackers if you prefer, the ratio is the same.
- You can use store bought whipped cream to save time, but we totally encourage you to make it from scratch. It only takes a couple extra minutes, and the texture is phenomenal.
Mini Cheesecake Bites
Ingredients
For the crust:
- 2 cups vanilla wafer cookies, crushed
- ½ cup unsalted butter, melted
- 4 tablespoon granulated sugar
For the cheesecake filling:
- 12 ounces of cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- Zest of one lemon
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
For the lemon whipped cream:
- 1 cup of heavy cream
- 2 tablespoon granulated sugar
- Zest of one lemon
For garnish:
- Fresh raspberries, strawberries, or cherries
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper cupcake liners.
- In a medium bowl, mix together the vanilla wafer crumbs, melted butter, and sugar until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to create the crust.
- In a large bowl, beat the softened cream cheese and sugar together until creamy and smooth using an electric mixer. Add in the eggs, one at a time, and continue to beat until well combined.
- Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Spoon the cheesecake filling on top of the crust in each cupcake liner, filling them about ¾ full.
- Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove them from the oven and let them cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
- While the mini cheesecakes are cooling, prepare the whipped cream. Add the lemon zest to the sugar and press it in until the zest has combined with the sugar, then set aside. Beat the heavy cream with an electric hand mixer or a whisk until it thickens and soft peaks form. Add in the sugar and lemon zest mixture and continue to beat until stiff peaks form.
- Once the mini cheesecakes are fully cooled, pipe or dollop the whipped cream on top of each mini cheesecake.
- Garnish with the fresh berry or fruit of your choice.
Notes
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