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.
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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!
Ingredients you’ll need
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.
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.
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.
4. Bake the crust and let it cool while you make the filling.
5. In a stand mixer or in a large bowl with a hand mixer, add softened cream cheese and sugar and mix well.
6. Add egg, yogurt, vanilla extract, lemon juice and zest and salt and mix well again.
7. Put about 1 heaping tablespoon of filling in each crust-filled liner.
8. Bake for 18-20 minutes. Remove and cool, refrigerate, top with fruit, jam, whipped cream or just enjoy as is.
Expert Tips and FAQs
- 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.
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.
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!
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!
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!
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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!
Mini Cheesecake Bites
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.
Janice
Beth,
I’m planning to make this recipe 2X and using a standard muffin tray (12).
How long do I bake it for? Several mins longer, and do you have the temp. it should be baked?
thanks…
Beth Lee
Hi Janice – I have never tested the recipe in standard muffin tins. But here’s what I would do – I’d probably cook the crust more like 7 minutes-ish. And once you add the filling – I’m guessing more like 30 minutes but I’d start checking at 20 and 25. As for temp, I’d stick with the same temperature. Let me know how it comes out!
Sandi
This was my favorite. I used gluten free graham crackers and flour and they turned out delicious!
Jenni
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!
Laura
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!
Beth Lee
That’s how I feel every time I make these. They are a happy bite for me!!
Paula
When you say “mini”, are we talking standard muffin tin size or smaller, please?