Mini Cheesecake Bites
Creamy no-bake cheesecake cups with a buttery graham cracker crust. Perfect bite-sized dessert that chills in the fridge while you prepare the rest of dinner.
- Total time
- 25 min
- Servings
- 12
- Calories
- 178
- Protein
- 3g
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp butter, melted
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ tsp lemon zest
- 1 cup fresh berries (blueberries or raspberries)
- 1 tbsp honey
Instructions
- 1
Line a muffin tin with 12 paper liners or silicone cups.
- 2
Stir graham cracker crumbs and melted butter until crumbly.
- 3
Press about 2 tablespoons crust mixture into the bottom of each cup.
- 4
Beat softened cream cheese with an electric mixer until smooth, ~1 minute.
- 5
Add sour cream, powdered sugar, vanilla, and lemon zest. Beat until creamy.
- 6
Spoon filling into each cup, filling halfway to the top.
- 7
Refrigerate bites for at least 15 minutes until set.
- 8
Top each bite with 2–3 berries and a light drizzle of honey before serving.
Tools you’ll need
- muffin tin (12-cup)
- paper muffin liners or silicone cups
- small bowl
- electric mixer or whisk
- medium mixing bowl
- spoon
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