Name: Bite-Sized Cheesecakes
Prep time: 15 min
Cook time: 18 min
Total time: 4 h 33 min
Yield: 24
Ingredients: 16 oz. cream cheese, room temperature; ½ cup granulated sugar; 2 large eggs, room temperature; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; ¼ cup sour cream; ¼ cup sour cream; Toppings like lemon curd, raspberry jam, or fresh strawberries; Toppings like lemon curd, raspberry jam, or fresh strawberries

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I’ve always had a soft spot for cheesecake, but let’s be real, a whole slice can be a lot sometimes.

That’s why I love these little bite-sized cheesecakes!

They’re perfectly portioned into tiny cups of joy, so you can make them for a party, a holiday get-together, or even to pack into a lunchbox.

Plus, they’re super easy to make and even easier to customize. Add your favorite toppings, mix and match flavors, and you’ve got a tray of small dessert bites that everyone will be obsessed with!

Ingredients

For the Cheesecake Batter

16 oz. cream cheese, room temperature
½ cup granulated sugar
2 large eggs, room temperature
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
¼ cup sour cream

Toppings (Use What You Love!)

Lemon curd
Raspberry jam
Fresh strawberries

You can get creative here. Anything goes!

How to Make Bite-Sized Cheesecakes

Preheat your oven to 350°F. Line a 24-cup mini muffin tin with small cupcake liners. This makes cleanup easier and helps the cheesecakes pop right out later.

In a large bowl, beat the cream cheese and sugar together until smooth.

Add the eggs one at a time, mixing after each one.

Then add in the flour, vanilla, and sour cream. Mix on low speed just until it’s all blended. You want the batter to be smooth, but not overmixed.

Divide the cheesecake mixture evenly between your mini muffin cups. Bake for 16-18 minutes, or until the tops are lightly golden and a toothpick comes out clean.

Dividing the mixture into the muffin cups

Let the cheesecakes cool in the pan. Once they’re no longer hot, transfer them to the fridge and chill for at least 3–4 hours. This helps them firm up and taste even better.

Right before serving, top each cheesecake with your favorite filling. I love doing a mix: some with lemon curd, some with raspberry jam, and a few with fresh strawberries for color and crunch.

Serving the mini cheesecakes with lemon curd, raspberry jam, and fresh strawberries

Tips for the Best Petite Cheesecake Cups

Use room temperature ingredients for the smoothest batter.
A cookie scoop makes filling the muffin tin super easy.
Don’t skip the chill time. They need it to set properly.
Keep them in the fridge until you’re ready to serve.
If your cheesecakes cracked, it’s likely due to overmixing or baking for too long. Luckily, the toppings cover it up nicely!
Try different toppings like pumpkin butter, mango jam, passionfruit curd, blueberry compote, crushed Oreos, whipped cream, balsamic strawberries, or honey with thyme.

Storing and Make-Ahead Tips

Store your mini cheesecakes in the fridge in an airtight container for up to 5 days.
You can freeze them (without toppings!) for up to 2 months. Just thaw in the fridge overnight.
You can bake the cheesecakes the night before and top them the next day!

These bite-sized cheesecakes are honestly one of my go-to crowd favorite recipes.

They look adorable on a tiered tray or dessert board. Make a few different flavors so guests can try more than one.

I’m sure they’d be a success at baby showers, birthday parties, or any time you need a delicious recipe that looks fancy but is actually super simple.

If you try them, let me know what toppings you used. I’d love to hear how you made them your own!

Yield: 24