Cooking and Serving: 45 minutes | 64 mini bites
Ingredients
Cream cheese – Adds tons of flavor and, when whipped with sugar, adds some | Granulated sugar – Sugar is a sweetener and also a tenderizer here. You can | Cornstarch – Helps to stabilize the cheesecake, allowing it to be firm enough
Description
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 64 mini bites
Ingredients
Cream cheese – Adds tons of flavor and, when whipped with sugar, adds some
Granulated sugar – Sugar is a sweetener and also a tenderizer here. You can
Cornstarch – Helps to stabilize the cheesecake, allowing it to be firm enough
Salt – Helps bring out the other flavors and balances the sweetness.
Vanilla extract – Adds some depth of flavor.
Cookie crumbs – The cookie crust that’s classic for cheesecake is made with
Melted butter – We add melted butter to our finely ground cookie crumbs to
Chopped chocolate – I like to use bittersweet chocolate here, but you can use
Virgin coconut oil – Helps to thin the chocolate a bit to make dipping
1 ½ cups (225 g) crunchy cookie crumbs , (gluten free if necessary; I used
5 tablespoons (70 g) unsalted butter, melted and cooled
16 ounces (16 ounces) packaged block cream cheese, at room temperature
¾ cup (150 g) granulated sugar
⅛ teaspoon kosher salt
2 tablespoons (18 g) cornstarch, (or try arrowroot or potato starch)
2 (100 g (weighed out of shell)) eggs, at room temperature
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate, chopped
2 tablespoons (28 g) virgin coconut oil
Instructions
FAQs & Troubleshooting.
Notes
* How to make cheesecake bites
* Ingredient substitutions
* Mini Cheesecake Bites Recipe
* Storage instructions
* FAQs & Troubleshooting
Cheesecake bites are made with only a few ingredients: cream cheese, sugar,
cornstarch, salt, and vanilla for the filling, and melted butter and cookie
crumbs for the base. Here’s a bit about the role of each ingredient:
Ingredients in small bowls on light wood background, with identifying words:
cornstarch, 2 eggs, 2 8 ounce foil packets of block cream cheese, vanilla, salt,
white sugar, melted yellow butter, brown cookie crumbs
in small bowls on light wood background, with identifying words: cornstarch, 2
eggs, 2 8 ounce foil packets of block cream cheese, vanilla, salt, white sugar,
melted yellow butter, brown cookie crumbs
* Cream cheese – Adds tons of flavor and, when whipped with sugar, adds some
lightness to the cake. Make sure your cream cheese comes in blocks, not a tub
where more air will have been added to it already, and that it’s fully at
room temperature, or it will clump and not combine properly.
* Granulated sugar – Sugar is a sweetener and also a tenderizer here. You can
reduce the sugar that much.
* Cornstarch – Helps to stabilize the cheesecake, allowing it to be firm enough
to slice into very small bite-sized pieces without falling apart.
* Salt – Helps bring out the other flavors and balances the sweetness.
* Vanilla extract – Adds some depth of flavor.
* Cookie crumbs – The cookie crust that’s classic for cheesecake is made with
your favorite type of crunchy cookies or sweet crackers, like graham
crackers, that are crumbled into fine crumbs in a blender or food processor.
* Melted butter – We add melted butter to our finely ground cookie crumbs to
help hold them together.
* Chopped chocolate – I like to use bittersweet chocolate here, but you can use
whatever chocolate you like best. Since we’re using it for dipping and want
it to set, if you’re careful in melting it so it doesn’t seize, you can even
* Virgin coconut oil – Helps to thin the chocolate a bit to make dipping
easier, and helps the chocolate coating set properly into a hard shell as it
HOW TO MAKE CHEESECAKE BITES
Rather than making mini cheesecake bites in miniature muffin tins, I prefer to
make a single square cheesecake in an 8-inch square pan and slice it into minis
afterward. The preparation is much faster, and I prefer the smaller bites, too.
1. MAKE THE COOKIE CRUST
Almost any sort of crunchy cookie can be ground into relatively fine crumbs that
are just right for a graham cracker crust
cookies are best because they have less moisture so the crust is crispy, not
soft. Add melted butter to the finely ground crumbs, to create moist, buttery
Finally, press the cookie butter mixture into the bottom of a prepared square
baking pan and set the pan aside. Be sure your pan is lined with nonstick
aluminum foil or parchment paper to help get the cheesecake out of the pan using
the liner as handles.
large round metal mixing bowl with light brown crumbs, yellow liquid in center,
hand with mixing spoon mixing them together, large wet crumbles mixed in the
bowl then in a foil-lined square baking pan, then spread into a single layer
with a hand holding a small metal offset spatula
round metal mixing bowl with light brown crumbs, yellow liquid in center, hand
with mixing spoon mixing them together, large wet crumbles mixed in the bowl
then in a foil-lined square baking pan, then spread into a single layer with a
hand holding a small metal offset spatula
2. MAKE THE CHEESECAKE FILLING
Dense, creamy New York-style cheesecake is already relatively stable, but we add
some cornstarch to the filling mixture so it’s firm enough to slice into very
small pieces with ease.
Whip full fat block-style cream cheese at cool room temperature with sugar, then
salt, vanilla and the cornstarch until it’s light and fluffy (about 4 minutes).
You want the sugar to dissolve in the cream cheese and to incorporate air into
the batter for a very stable filling.
We add the eggs at the end to avoid overbeating them, which can lead to more
obvious cracks in the finished cake.
Whipped white cream cheese on stand mixer paddle, white sugar being poured in,
white starch, vanilla, 2 eggs, light yellow beaten batter in bowl, then being
poured on top of brown layer in pan
white cream cheese on stand mixer paddle, white sugar being poured in, white
starch, vanilla, 2 eggs, light yellow beaten batter in bowl, then being poured
on top of brown layer in pan
Pour the smooth cheesecake filling into the crust, and spread into an even
layer. Smack the pan on the counter a few times to break any large bubbles,
which can also lead to cracks.
Bake at a relatively low temperature, 325°F, for only about 30 minutes. This
lower baking temperature creates a more stable custard. Avoid overbaking by
turning off the oven when the cake still jiggles toward the center, but in a
Let the cake cool to room temperature, then chill for at least 4 hours in the
refrigerator so it’s fully set.
Once the cheesecake is fully set, remove it from the pan and use a sharp knife
to slice from one side to the other in 1-inch intervals. Then slice each into 8
equal pieces, 1-inch each. For clean slices, use one swift motion of the knife,
without sawing or rocking.
Melt chopped chocolate either in a double boiler, or in the microwave at low
power in quick bursts, stirring in between. Add the coconut oil right after, and
mix until it melts. Then, let the mixture sit for a few minutes to allow it to
thicken a bit so it doesn’t fall right off the cheesecake bites.
You don’t have to immerse these cheesecake bites fully in melted chocolate.
Instead, you’ll simply hold the crust with your thumb and forefinger, invert the
bite, and immerse just the cheesecake portion in melted chocolate.
Place the bites right side up on a piece of parchment, and let them set.
raw light yellow cake batter in square metal cake pan, baked yellow cake, white
solid oil in small glass bowl, chocolate in small ceramic, cake cut into small
squares and fingers dipping one square in melted chocolate
light yellow cake batter in square metal cake pan, baked yellow cake, white
solid oil in small glass bowl, chocolate in small ceramic, cake cut into small
squares and fingers dipping one square in melted chocolate
Squares of cheesecake half with chocolate coating and half without
of cheesecake half with chocolate coating and half without
INGREDIENT SUBSTITUTIONS
These mini cheesecake bites are made gluten free cookie crumbs. If you don’t have to be gluten free, use whatever crunchy cookies
you like and nothing else changes!
If you need to avoid other allergens, like eggs, I recommend you use our no bake
one for the filling. Otherwise, you must use eggs.
If you’re avoiding dairy, you can try using a vegan cream cheese like Tofutti
Better Than Cream Cheese or block-style Violife’s vegan cream cheese.
In place of cornstarch, use arrowroot. Potato starch might also work, and it’s
worth trying superfine rice flour
In place of virgin coconut oil, you can use vegetable shortening to help set the
Cheesecake squares on a plate coated in chocolate, with one sliced open
squares on a plate coated in chocolate, with one sliced open
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MINI CHEESECAKE BITES RECIPE
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Cooling/chilling time: 4 hours hrs 20 minutes mins
square cheesecake bites with light yellow inside, brown crust and brown
cheesecake bites with light yellow inside, brown crust and brown chocolate on
Learn how to make these mini cheesecake bites made of a simple graham cracker
cookie crust, topped with classic creamy cheesecake, dipped in chocolate. So
* 1 ½ cups (225 g) crunchy cookie crumbs , (gluten free if necessary; I used
my “Nabisco” GF Honey-Maid Graham Crackers
* 5 tablespoons (70 g) unsalted butter, melted and cooled
* 16 ounces (16 ounces) packaged block cream cheese, at room temperature
* ¾ cup (150 g) granulated sugar
* ⅛ teaspoon kosher salt
* 2 tablespoons (18 g) cornstarch, (or try arrowroot or potato starch)
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* 1 teaspoon pure vanilla extract
FOR THE CHOCOLATE COATING
* 8 ounces bittersweet chocolate, chopped
* 2 tablespoons (28 g) virgin coconut oil
* Preheat your oven to 325°F. Line an 8-inch square baking pan with nonstick
aluminum foil or parchment paper that overhangs the sides of the pan on at
least 2 opposite sides. Set the pan aside.
* In a medium-size bowl, place the cookie crumbs and the melted butter, and mix
until all the crumbs are moistened.
* Place the cookie crumb mixture in the prepared pan and press firmly into an
even layer on the bottom of the pan and very slightly up the sides. Set the
* In a medium-sized bowl, place the cream cheese and beat with a hand mixer (or
the paddle attachment in a stand mixer) until light and fluffy.
* Add the sugar, salt, and cornstarch, and beat to combine well. The mixture
should appear whipped.
* Add the eggs and vanilla, and beat until just combined and smooth (do not
overbeat). The mixture should be pourable.
* Pour the filling on top of the prepared crust, and spread it into an even
layer. Bang the bottom of the pan on the kitchen counter a few times to
release trapped air bubbles.
* Place the pan in the center of the oven and bake until just set (about 30
minutes). The filling is set when it does not jiggle more than a tiny bit in
the center when the pan is shaken gently back and forth.
* Remove from the oven and allow to cool in the pan for about 20 minutes.
CHILL THE CHEESECAKE.
* Cover the cooled pan of cheesecake tightly with plastic wrap and place it in
the freezer until very firm (at least 2, and up to 4, hours).
* Remove the cheesecake from the freezer, remove the plastic wrap, and lift the
* Using a sharp knife, slice into 64 1-inch squares, cleaning the knife
frequently to ensure clean edges.
* Place the chopped chocolate and coconut oil in a large, deep bowl with high
sides. Melt over a double boiler or in the microwave, stirring occasionally,
in 30-second increments at 60% power.
* Allow the chocolate to sit at room temperature until it begins to thicken a
* Holding each bite chocolate coating at least halfway up the sides.
* Place, crust side down, on a piece of parchment paper. Allow the bites to sit
until the chocolate is set.
* Store any leftovers in a sealed container in the refrigerator or the freezer
Fat: 0.04g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 34mg | Fiber: 0.3g |
Sugar: 4g | Vitamin A: 134IU | Calcium: 10mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an
Cheesecake bites are nothing more than little chocolate-covered bites of creamy
cheesecake. No special equipment and no water bath needed, since chocolate
covers all. They are SO good!
bites are nothing more than little chocolate-covered bites of creamy cheesecake.
No special equipment and no water bath needed, since chocolate covers all. They
These mini cheesecakes, like all cheesecake, should be refrigerated in an
airtight container, so it doesn’t spoil. Cheesecake also has the best texture
when it’s served still chilled.
For longer storage, you can freeze mini cheesecake bites in a tightly sealed
container, and they should last about a month. Whether refrigerated or frozen,
if you’ve dipped them in the chocolate coating, chilling the bites may cause the
or develop a harmless white cast, but it won’t affect the taste.
FAQS & TROUBLESHOOTING
How can I make sure my cheesecake doesn’t crack in the oven?
The secret to prevent cracking is to bake the cake at no more than 325°F/163°C.
Baking low and slow ensures an even, and stable, rise.
If you’re really worried (no stress!), once the filling is set, turn off the
oven and prop open the door. Let the cake sit in there for about 10 minutes, or
until the oven temperature reaches about 200°F on your oven thermometer.
Can these be made in mini muffin tins?
That would probably work well! You can use this recipe for baked cheesecake
as a guide for how long to bake them as a mini cheesecake recipe.
Can I replace the cream cheese with Greek yogurt?
I’m afraid that won’t work. Cream cheese is much thicker and stable than even
Would light cream cheese work?
You can use light block cream cheese to make the cheesecake, but you’ll have to
cut them into larger bites because the result will be softer and less stable.
Rather than dipping them in chocolate, I’d drizzle the chocolate on top.