Mini Cheesecake Bites

Why You’ll Love This Recipe

I love how versatile and fun these mini cheesecake bites are. Each variety—Pecan, Cherry, Oreo, and Apple—brings its own unique flair, but they all start with a creamy cheesecake base and a buttery crust. They’re easy to portion, perfect for sharing, and simple to prep ahead of time. Whether I’m baking for a crowd or just indulging in a few myself, these are a go-to favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pecan Cheesecake Bites

• graham cracker crumbs

• light brown sugar

• salted butter, melted

• cream cheese, softened

• granulated sugar

• salt

• all-purpose flour

• vanilla extract

• large eggs, room temperature

• sour cream

Topping:

• salted butter

• light brown sugar

• corn syrup

• vanilla extract

• heavy cream

• chopped pecans

Cherry Cheesecake Bites

• unsalted butter, melted

• graham cracker crumbs

• cream cheese, softened

• white sugar

• large eggs

• sour cream

• vanilla extract

• all-purpose flour

• cherry pie filling

Oreo Cheesecake Bites

• Oreo cookies (for crust)

• cream cheese, softened

• granulated sugar

• vanilla extract

• sour cream

• eggs

• chopped Oreos

Whipped Topping:

• heavy whipping cream

• powdered sugar

• mini Oreos for garnish

Apple Cheesecake Bites

• graham cracker crumbs

• unsalted butter, melted

• salt

• cream cheese, room temp

• granulated sugar

• large eggs

• sour cream

• all-purpose flour

• vanilla extract

• apple pie filling

Streusel Topping:

• flour

• sugar

• brown sugar

• chopped walnuts

• baking powder

• cinnamon

• salt

• butter

• cream

Directions

1. Prepare the Crusts

For each version, I combine the graham cracker crumbs (or Oreo crumbs) with melted butter and sugar (if applicable). I press the mixture firmly into the base of mini muffin tins lined with cupcake liners or parchment cups.

2. Make the Cheesecake Filling

In a large bowl, I beat the cream cheese until smooth. I add the sugar, flour, and salt (if needed), then the eggs one at a time. I mix in sour cream and vanilla extract until creamy.

3. Assemble and Bake

I spoon the cheesecake mixture over the crusts, filling about ¾ of each cup.
For the Oreo version, I fold in chopped Oreos. For the Cherry and Apple versions, I add a spoonful of filling on top before baking. I bake at 325°F for 15–20 minutes, until the centers are just set.

4. Add Toppings

• For Pecan: I make a stovetop pecan caramel with butter, brown sugar, corn syrup, vanilla, cream, and chopped pecans. I spoon this on top after baking.

• For Cherry: I top with cherry pie filling after baking.

• For Oreo: I whip heavy cream with powdered sugar and pipe it on top, garnished with mini Oreos.

• For Apple: I mix streusel ingredients, bake it separately or on top, and layer it over the apple pie filling after baking.

5. Chill and Serve

I let the cheesecake bites cool completely, then chill them for at least 2 hours in the refrigerator. I serve them cold or slightly cool for the best texture.

Servings and Timing

This recipe yields approximately 48 mini cheesecake bites, depending on the variation and pan size.
Prep time: 30 minutes
Cook time: 20–25 minutes
Chill time: 2 hours
Total time: About 3 hours

Variations

• I like to add a pinch of cinnamon to the apple version for extra warmth.

• For a festive twist, I top the cherry version with a white chocolate drizzle.

• The pecan bites can also be made with bourbon for a grown-up dessert.

• I use gluten-free cookies and graham crackers to make the recipe gluten-friendly.

• If I want more citrus flavor, I add lemon zest to the cheesecake base.

Storage/Reheating

I store these mini cheesecake bites in an airtight container in the refrigerator for up to 5 days.
For longer storage, I freeze them for up to 1 month and thaw in the fridge overnight.
These are best served cold or at room temperature—no reheating needed.

FAQs

Can I use a mini muffin tin without liners?

Yes, but I make sure to grease it well and chill the bites thoroughly before removing to keep their shape.

How do I know when the cheesecake bites are done?

The centers should be just set and slightly jiggly. I avoid overbaking to keep the texture creamy.

Can I make them ahead of time?

Absolutely. I often make them a day in advance—they taste even better after chilling overnight.

What if I don’t have sour cream?

Plain Greek yogurt works well as a substitute in the cheesecake filling.

Can I mix and match the toppings?

Yes! I love combining the cherry filling with Oreo crust or adding streusel to the pecan version. There’s no wrong way to customize.

Conclusion

Mini Cheesecake Bites are my favorite kind of dessert—small, indulgent, and full of flavor. With four delicious varieties in one recipe, there’s something for every craving. Whether I’m hosting a party, building a holiday platter, or just looking for a sweet bite after dinner, these mini cheesecakes are always a crowd-pleaser.