Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Fresh berries for topping (optional)
Instructions
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs with melted butter and press evenly into cupcake liners in a muffin tin.
- Beat softened cream cheese until creamy; gradually add sugar and vanilla, then mix in eggs one at a time until well combined.
- Pour the cheesecake filling into each liner on top of the crust, filling about ¾ full.
- Bake for 20-25 minutes or until the centers are just set. Let cool on a wire rack for 10 minutes, then refrigerate for at least 2 hours before serving.
Notes
- Garnish with fresh berries before serving for a colorful touch.
- For gluten-free options, use gluten-free graham cracker crumbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- These bites can also be frozen for up to 2 months; thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg