Cheesecake Bites
Mini baked cheesecakes with a buttery graham-cracker crust and smooth vanilla filling.
Instructions
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Step 1
Preheat the oven to 160°C. Line all 24 wells of the mini muffin tin with paper liners.
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Step 2
Combine the graham-cracker crumbs, melted butter, and 2 ½ tbsp (30 gr) of the sugar until evenly moistened.
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Step 3
Divide the crumb mixture among the lined wells and press it into compact, even layers. Bake for 5 minutes, then set the tin aside while preparing the filling.
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Step 4
Beat the cream cheese with the remaining 9 ½ tbsp (120 gr) sugar on low speed until smooth. Mix in the flour and salt just until incorporated.
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Step 5
Mix in the sour cream, vanilla extract, and lemon juice until uniform.
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Step 6
Add the eggs one at a time, mixing on low speed after each addition just until blended.
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Step 7
Divide the filling evenly among the crusts. Bake at 160°C for 14–17 minutes, until the edges are set, the centers wobble slightly, and the filling reaches 71°C.
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Step 8
Place the tin on a cooling rack and let the cheesecake bites cool for 30 minutes.
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Step 9
Transfer the bites to an airtight container and refrigerate for at least 2 hours before serving.
Nutrition (Estimated)
Food safety
Caution: moderate
Bake the filling to 71°C. Refrigerate the cheesecake bites at 4°C or below and consume within 4 days.
Risk factors
- raw egg in the unbaked filling
- perishable cream cheese and sour cream
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