Description
These Cheesecake Bites are a delightful, crowd-pleasing dessert featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling. Perfectly portioned into bite-sized squares, they offer a rich, tangy flavor with hints of vanilla and lemon, making them an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs
- 5 tablespoons Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
Filling
- 16 oz Cream Cheese, softened
- 2/3 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1/4 cup Sour Cream
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Fresh Lemon Juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8 inch square baking pan with parchment paper to ensure easy removal of the cheesecake bites after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand. Press this crust mixture firmly and evenly into the bottom of the prepared pan using the bottom of a flat measuring cup.
- Bake the Crust: Bake the crust for 8-10 minutes until it turns golden and fragrant. Remove from the oven and allow it to cool slightly while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese and 2/3 cup granulated sugar for about 2 minutes until completely smooth and creamy.
- Add Additional Filling Ingredients: Mix in the sour cream, pure vanilla extract, and fresh lemon juice until fully incorporated into the cream cheese mixture.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until each yolk is combined. Avoid overmixing to keep the batter smooth and prevent cracking.
- Assemble and Prepare to Bake: Pour the cheesecake batter over the cooled crust. Smooth the top evenly and gently tap the pan on the countertop to release any trapped air bubbles.
- Bake the Cheesecake: Bake for 30-35 minutes at 325°F (163°C), until the edges are set and the center still jiggles slightly when you gently shake the pan.
- Cool and Chill: Allow the cheesecake to cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to set completely.
- Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper edges. Cut into bite-sized squares with a long sharp knife heated and wiped dry between cuts for clean edges. Serve and enjoy!
Notes
- Be careful not to overmix the batter once eggs are added to avoid cracks in the cheesecake.
- For clean cheesecake bites, warm and dry the knife between cuts.
- Chilling the cheesecake overnight helps it set perfectly and enhances flavor.
- You can garnish bites with fresh fruit or a drizzle of chocolate if desired.
- Use room temperature eggs and cream cheese for smooth batter consistency.
