Cheesecake Bites Recipe

Graham cracker crumbs: These provide the base for the crust, giving a nice crunchy texture.

Sugar: Used to sweeten both the crust and the cheesecake filling.

Butter: Melted butter helps bind the graham cracker crumbs together for the crust.

Cream cheese: The main ingredient for the cheesecake filling, providing a rich and creamy texture.

Vanilla extract: Adds a lovely flavor to the cheesecake filling.

Egg: Helps to set the cheesecake filling when baked.

When pressing the graham cracker crumbs mixture into the muffin liners, use the bottom of a small glass or a spoon to ensure an even and compact crust. This will help the cheesecake bites hold together better and create a firm base for the cream cheese filling.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile to graham crackers.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor to the crust.

• butter - Substitute with coconut oil: Coconut oil can provide a similar binding effect and adds a subtle coconut flavor.

• cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar creamy texture with a tangy flavor and is lower in fat.

• sugar - Substitute with maple syrup: Maple syrup can add a natural sweetness and a unique flavor to the cheesecake filling.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor to the cheesecake.

• egg - Substitute with flaxseed meal and water: Mixing flaxseed meal with water can create a gel-like consistency that works as a binding agent similar to eggs.

• Allow the cheesecake bites to cool completely at room temperature before storing. This prevents condensation from forming inside the container, which can make the bites soggy.

• Once cooled, place the cheesecake bites in an airtight container. If stacking them, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator. The cheesecake bites will stay fresh for up to 5 days.

• For longer storage, you can freeze the cheesecake bites. First, place them on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.

• Once frozen, transfer the cheesecake bites to a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the cheesecake bites in the refrigerator overnight. Avoid thawing at room temperature to maintain their creamy texture.

• For an extra touch, garnish the cheesecake bites with fresh berries or a drizzle of chocolate sauce just before serving.

• Preheat your oven to 275°F (135°C). Place the cheesecake bites on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 10-15 minutes, or until they reach your desired temperature.

• For a quicker method, use the microwave. Place the cheesecake bites on a microwave-safe plate. Heat them on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if necessary. Be cautious not to overheat, as this can alter the texture.

• If you prefer a more delicate approach, use a double boiler. Place the cheesecake bites in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or foil and let the steam gently warm the bites for about 5-7 minutes. This method helps maintain the creamy texture without drying them out.

• For an air fryer, preheat it to 300°F (150°C). Place the cheesecake bites in the basket, ensuring they are not touching. Heat them for 3-5 minutes, checking frequently to avoid overcooking. This method can give a slightly crisp exterior while keeping the inside creamy.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the cheesecake bites in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in the water bath for about 20 minutes. This method ensures even heating and preserves the original texture perfectly.

• Oven: Used to bake the cheesecake bites at the specified temperature.

• Muffin tin: Holds the paper liners and provides structure for the cheesecake bites.

• Paper liners: Line the muffin tin to prevent sticking and make it easy to remove the cheesecake bites.

• Mixing bowl: Used to combine the graham cracker crumbs, sugar, and melted butter.

• Mixing bowl: Another one is needed to beat the cream cheese, sugar, and vanilla extract.

• Electric mixer: Helps to beat the cream cheese mixture until smooth.

• Measuring cups: Used to measure the graham cracker crumbs, sugar, and cream cheese.

• Measuring spoons: Used to measure the vanilla extract and sugar.

• Spatula: Helps to mix and scrape down the sides of the bowls.

• Spoon: Used to spoon the cream cheese mixture over the crusts in the muffin tin.

• Cooling rack: Allows the cheesecake bites to cool evenly before refrigerating.

• Refrigerator: Used to chill the cheesecake bites for at least 2 hours before serving.

Prepare the crust in advance: Mix graham cracker crumbs, sugar, and butter ahead of time and store in the fridge.

Use a food processor: Quickly blend cream cheese, sugar, and vanilla extract until smooth.

Room temperature ingredients: Ensure cream cheese and egg are at room temperature for easier mixing.

Pre-measure ingredients: Have all ingredients measured and ready to go before starting.

Line muffin tin early: Prepare the muffin tin with paper liners before mixing ingredients.