Cheesecake Bites with Picks (Printable Version)

Creamy bite-sized cheesecakes with buttery crust and fresh berry topping, perfect for celebrations.

# What You'll Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 12 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons sour cream

→ Topping

09 - 1/2 cup fresh mixed berries, diced
10 - 2 tablespoons fruit preserves, optional

→ Decoration

11 - Diploma picks for garnish

# How To Make It:

01 - Preheat oven to 325°F. Line a 24-cup mini muffin pan with cupcake liners.
02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
03 - Spoon 1 teaspoon of crust mixture into each liner and press down firmly.
04 - Bake crusts for 5 minutes, then remove and let cool slightly.
05 - In a large bowl, beat cream cheese and sugar until smooth and creamy.
06 - Add egg, vanilla extract, and sour cream to cream cheese mixture; blend until just combined.
07 - Spoon approximately 1 tablespoon of cheesecake filling over each crust, smoothing the tops.
08 - Bake for 13 to 15 minutes until centers are set but still slightly jiggly.
09 - Remove from oven and allow cheesecakes to cool in pan for 15 minutes.
10 - Transfer cheesecakes to a wire rack and refrigerate for at least 1 hour.
11 - Top each cheesecake bite with fresh berries. Optionally, warm fruit preserves and brush lightly over berries for shine.
12 - Insert diploma picks into each cheesecake bite before serving.

# Expert Advice:

01 -
  • They're creamy and rich but small enough that you won't feel guilty eating three (or five).
  • The prep is genuinely simple—no fancy skills required, just a muffin pan and an oven.
  • They scream celebration without requiring you to frost 24 individual cakes by hand.
  • You can make them a day ahead and just add berries and picks right before serving.
02 -
  • Do not skip the softening step for cream cheese—cold cream cheese will never fully incorporate and you'll taste the graininess in every bite.
  • The slight jiggle in the center when they're done baking is absolutely correct; they'll set as they cool, and overbaking them will result in dry, cracked cheesecakes.
  • Overmixing the filling, especially after adding the egg, is the silent enemy of smooth cheesecake bites—mix until just combined and stop.
03 -
  • Room temperature eggs and cream cheese beat cold ones every single time—it takes an extra 30 minutes to prep, but the texture difference is absolutely worth it.
  • Use a small cookie scoop to fill the liners with crust mixture and filling; it makes everything consistent and takes the guesswork out of portions.
  • If you don't have diploma picks, make them yourself by rolling parchment paper into tiny scrolls and tying with twine—your guests will love the personal touch even more.
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