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    Home » Baking and Desserts » Mini Cheesecake Bites

    Mini Cheesecake Bites

    by Beth Lee · Published: May 27, 2022 · Modified: May 27, 2022

    136 shares
    Jump to Recipe Print Recipe
    Pinterest image for cheesecake bites showing marmalade on top of one of the bites.

    Mini cheesecake bites with a hint of lemon and a crunchy graham cracker crust are the perfect little dessert! Top them with fresh fruit, jam, or compote and serve them at a celebration, enjoy as a snack or offer as the dairy course for the Jewish holiday of Shavuot.

    For ease of browsing, here are all of my dessert recipes.

    And you might enjoy the sister recipe to these mini cheesecakes – from my cookbook – lemon cheesecake bars.

    Three mini cheesecake bites on a white plate with jam on the middle one.

    This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

    Why you’ll love this recipe!

    Who doesn’t love mini desserts and cheesecake? Sometimes a whole piece of cheesecake can be a bit much – too filling after a big meal. But a mini cheesecake bite is just the perfect amount. And if it’s not enough, have a second or third.

    You can also decorate these mini cheesecakes any way you want – leave them plain, add fresh fruit, jam, a fruit compote or chopped nuts, chocolate, cookie crumbs – let your imagination lead the way.

    These luscious bites were originally created for a pandemic cooking class for the Jewish holiday of Shavuot, when it is customary to eat dairy-based foods. Since it was the height of COVID, I thought individually “wrapped” desserts would be ideal. I served them at my daughter’s driveway graduation party and my niece’s baby shower!

    Mini cheesecakes on a purple platter with mini babkas in the background.

    Ingredients you’ll need

    Ingredient shot for mini cheesecake bites show all ingredients on a piece of parchment paper.

    These are all the same ingredients as are in my NY style lemon cheesecake bars. If you aren’t serving a giant crowd, you can cut the recipe in half – you’ll still end up with 24! Ingredients are pretty basic but the end result in anything but ordinary.

    • Cream cheese: be sure to use brick cream cheese and not whipped!
    • Lemon juice and zest: I use meyer lemons from my tree but really any lemon will work or even try lime or orange!
    • Yogurt: I like to use yogurt instead of sour cream but either will work. I developed the recipe with Greek yogurt because that is what I usually have on-hand and it’s rich and delicious.
    • Graham crackers: Use your favorite brand or even a gluten-free option if you need to “just say no to gluten” in this recipe.

    See my mini cheesecake bites story for a quick visual guide to make this recipe.

    How to make this recipe

    I just love to prepare these little cheesecake bites. They are easy and fun. The most time consuming part is bringing ingredients to room temperature (hands off) and waiting for them to chill (also hands off).

    1. First, prepare the graham cracker crust by crushing the cracker either by hand or in a food processor.

    Graham cracker crumbs in mini food processor.

    2. Either in the processor or in a bowl, add the melted butter, brown sugar and salt to the graham cracker crumbs and mix well.

    Graham cracker crust in a white bowl with a red spatula.

    3. And now for the fun part – grab a shot glass and your mini muffin tin and liners. Put a scant tablespoon of crust into each liner and use the bottom of the shot glass to press it into place.

    Graham cracker crust being pressed into mini muffin liner with a shot glass.

    4. Bake the crust and let it cool while you make the filling.

    Baked crust in liners in muffin pan.

    5. In a stand mixer or in a large bowl with a hand mixer, add softened cream cheese and sugar and mix well.

    Cream cheese and sugar being combined in a red stand mixer with paddle attachment.

    6. Add egg, yogurt, vanilla extract, lemon juice and zest and salt and mix well again.

    Cheesecake filling with all ingredients added being mixed with paddle attachment in a red stand mixer.

    7. Put about 1 heaping tablespoon of filling in each crust-filled liner.

    Filling in each crust-filled liner ready to bake.

    8. Bake for 18-20 minutes. Remove and cool, refrigerate, top with fruit, jam, whipped cream or just enjoy as is.

    Close up of baked and topped cheesecake bites on a white plate.

    Expert Tips and FAQs

    1. Be sure to bring the cream cheese, yogurt and eggs to room temperature before mixing the filling.
    2. Once the graham crackers are crushed, the melted butter, sugar and salt can be added in the food processor or mixed in by hand.
    3. Chill the mini cheesecake bites completely before serving. It’s hard to wait but I know you can do it! This is also a wonderful dessert to make ahead of time. They store nicely in the refrigerator for several days.
    Can you freeze these mini cheesecakes?

    Yes! While I personally have never done it, cheesecake freezes well. Be sure they are completely cooled, place in an airtight container with the cheesecake bites covered in plastic wrap and freeze for up to a month or two.

    What other types of citrus can I use in the filling?

    I’ve used lime and it’s excellent. You can also try oranges and I think a Japanese citrus called yuzu would also be so fun!

    Can I double the recipe?

    Yes! This recipe yields about 24 minis but it definitely works to make double. That’s what I did when I made them for my niece’s baby shower!

    Two pans of mini cheesecakes bites waiting for the crust to be baked.

    Serving suggestions

    Make another mini dessert like I did for my niece’s baby shower, like my mini chocolate babkas.

    Try different topping – fresh fruit that’s in season, toasted nuts or homemade jams like this delicious strawberry raspberry jam made with rosé wine! Or make fruit compote!

    These lime bars would be a lovely pairing as a second dessert to serve with the cheesecake bites!

    Feeling the summer heat? Make this amazing no-churn creamsicle ice cream to serve with these chilled mini cheesecake bites. I promise you’ll love them both!

    Buy my cookbook now!

    P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

    Three cheesecake bites on a white plate

    Mini Cheesecake Bites

    Mini cheesecake bites with a hint of lemon and a crunchy graham cracker crust are the perfect little dessert! Top them with fresh fruit, jam, or compote and serve them at a celebration, enjoy as a snack or offer as the dairy course for the Jewish holiday of Shavuot.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 25 mins
    Chilling time 2 hrs
    Course Dessert
    Cuisine American
    Servings 12
    Calories 152 kcal

    Ingredients
      

    Crust

    • 1 cup graham cracker crumbs 6 crackers
    • 3 tablespoon butter melted
    • 1 tablespoon brown sugar
    • ½ teaspoon kosher salt

    Filling

    • 8 oz cream cheese room temperature
    • 1/4 cup sugar
    • 1 large egg room temperature
    • 1/4 cup Greek yogurt room temperature
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon juice
    • ½ teaspoon lemon zest
    • 1 tablespoon flour
    • 1/8 teaspoon salt

    Instructions
     

    • Preheat oven to 350 degrees.
    • Prepare mini muffin tins by placing a cupcake liner in each cupcake tin.

    Prepare crust:

    • In mini food processor or by using a rolling pin and a plastic bag, crush graham crackers to a fine crumb.
    • Place graham cracker crumbs in a small bowl and add melted butter, brown sugar and salt. Mix well so all crumbs are coated with butter.
    • Put about one tablespoon crust in each muffin liner. Press down firmly with the bottom of a shot glass or your fingers or anything round and flat that fits in the bottom of the liner.
    • Bake for 5 minutes. Remove from oven to cool slightly before filling.

    Prepare filling:

    • Lower oven temperature to 325 degrees.
    • Add softened cream cheese and sugar to mixer and mix well.
    • Then add egg, yogurt, vanilla extract, lemon juice and zest, flour, and salt and mix well again.
    • Put about 1 heaping tablespoon of filling in each crust-filled liner.
    • Bake for 18-20 minutes. Remove and cool, refrigerate, top with fruit, jam, whipped cream or just enjoy as is.

    Notes

    • Be sure to bring the cream cheese, yogurt and eggs to room temperature before mixing the filling.
    • Once the graham crackers are crushed, the melted butter, sugar and salt can be added in the food processor or mixed in by hand.
    • Chill the mini cheesecake bites completely before serving. It’s hard to wait but I know you can do it! This is also a wonderful dessert to make ahead of time. They store nicely in the refrigerator for several days.

    Nutrition

    Calories: 152kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 256mgPotassium: 53mgFiber: 1gSugar: 8gVitamin A: 361IUVitamin C: 1mgCalcium: 33mgIron: 1mg
    Keyword cheesecake, dairy, minis
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Sandi

      May 29, 2022 at 4:10 pm

      5 stars
      This was my favorite. I used gluten free graham crackers and flour and they turned out delicious!

      Reply
    2. Jenni

      May 27, 2022 at 6:05 pm

      5 stars
      This is my idea of the perfect cheesecake. Thank you for helping me with portion control because I have none when it comes to any sort of cheesecake!

      Reply
    3. Laura

      May 27, 2022 at 9:57 am

      5 stars
      I am totally weak when it comes to cheesecake! I love that these are “portion” sized but I could still pop a few in my mouth and die happy!

      Reply
      • Beth Lee

        May 27, 2022 at 10:19 am

        That’s how I feel every time I make these. They are a happy bite for me!!

        Reply
      • Paula

        May 28, 2022 at 10:30 am

        When you say “mini”, are we talking standard muffin tin size or smaller, please?

        Reply

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    Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together!  See all my recipes…

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