Irresistible Cherry Cheesecake Bites
These Cherry Cheesecake Bites offer the creamy, dreamy flavor of cheesecake in a perfectly portioned, bite-sized treat. Requiring minimal effort and no baking, they are ideal for parties, potlucks, or a quick and easy dessert. The combination of creamy cheesecake and sweet cherry topping is simply irresistible.
Equipment
- Mixing Bowls
- Measuring cups
- Measuring spoons
- Muffin tin (standard size)
- Paper liners for the muffin tin
- hand mixer or stand mixer
- Spoon
- Plastic Wrap
- Measuring cup (for pressing crust)
- Refrigerator
- Freezer (optional)
Ingredients
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until everything is evenly moistened.
- Line a muffin tin with paper liners.
- Place about 1 ½ to 2 tablespoons of the graham cracker mixture into each liner.
- Use the bottom of a measuring cup or your fingers to firmly press the crumbs into an even layer.
- For a crispier crust, bake at 350°F (175°C) for 5-7 minutes. Let the crusts cool completely before adding the filling. This step is optional.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar and vanilla extract to the cream cheese, continuing to beat until well combined.
- Stir in the sour cream until the filling is smooth and silky. Don’t overmix.
- Spoon the cheesecake filling into each of the prepared graham cracker crusts, filling them almost to the top.
- Top each cheesecake bite with a generous spoonful of cherry pie filling.
- Get creative and swirl the cherry topping in if you want a marbled effect!
- Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the cheesecake filling to set completely.
- If you are short on time, you can put the cheesecake bites in the freezer for 30 minutes to an hour.
- Gently remove the Cherry Cheesecake Bites from the muffin tin.
- Arrange on a platter and serve chilled.
Notes
For a soggy crust, make sure you press the graham cracker crumbs firmly into the liners. Pre-baking the crust can also help prevent sogginess. Ensure your cream cheese is fully softened before you start mixing to avoid a lumpy filling. These Cherry Cheesecake Bites can be stored in the refrigerator for up to 3-4 days, covered to prevent drying out. They can also be frozen for up to 2-3 months, wrapped individually in plastic wrap in a freezer-safe container, and thawed in the refrigerator overnight before serving. Try using chocolate graham crackers for the crust or experiment with different pie fillings like blueberry, strawberry, or apple. Add a teaspoon of lemon zest to the cheesecake filling or stir in some mini chocolate chips for extra flavor.