Muffin tin cheesecake bites are the perfect party dessert—simple graham crust, smooth filling, and your choice of toppings for a bite-sized treat

Crust:

1 cup graham cracker crumbs

2 Tbsp granulated sugar

4 Tbsp unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream or Greek yogurt

Optional Toppings:

Fruit preserves

Fresh berries

Lemon curd

Caramel

Chocolate sauce

Cook Mode Prevent your screen from going dark

Prep oven & pan: Preheat to 325 °F. Line a 12-cup muffin tin with liners.

Make crust: Combine crumbs, sugar, and butter. Press ~1 Tbsp into each liner.

Make filling: Beat cream cheese and sugar until smooth. Mix in eggs one at a time. Stir in vanilla and sour cream until combined.

Assemble & bake: Fill each cup nearly to the top with cheesecake batter. Bake 18–22 minutes until just set.

Cool gradually: Turn off oven, crack door, and let cheesecakes rest for 10 minutes.

Chill: Cool fully in fridge for at least 2 hours before topping or serving.

For a flavor boost, mix zest or a swirl of jam into the filling.

Try alternative crusts like Oreos, ginger snaps, or digestive biscuits.

Cheesecakes are best topped just before serving to keep texture fresh.