Lindsay Ann Bakes: Mini Cheesecake Bites

Friday, May 6, 2011

Mini Cheesecake Bites

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Bite sized cheesecake baked in a mini muffin pan! Perfect for parties and special occasions.

Mini Cheesecake Bites

Yield: 24 mini cheesecake cups (or 12 standard size)


  • 3/4 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 3 tablespoons unsalted butter, melted
Cheesecake Filling:
  • 1 (8 ounce) packages cream cheese, room temperature
  • 6 tablespoons granulated white sugar
  • 1 egg, room temperature
  • 1 teaspoon lemon juice
  • 3/4 teaspoon vanilla extract
 Fruit Topping (or use a can of pie filling/topping):

  • 2 cups sweet cherries (pitted and very ripe), blueberries, or strawberries- fresh or frozen and thawed
  • 1/4-1/2 cup water (the more ripe your fruit is the less water you will need)
  • 1/2 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice 


    Preheat oven to 350 degrees F. 

    Line mini cupcake/muffin pan with 24 baking cups (or a regular size cupcake/muffin pan with 12 standard size baking cups). In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press about a teaspoon of graham cracker crust crumbs into each of the baking cups (or a tablespoon for standard size). 

    Using an electric mixer, beat the cream cheese on medium speed until creamy. Reduce speed to low. Gradually add the sugar until incorporated. Beat in the egg until combine. Add lemon juice and vanilla. Spoon filling evenly over prepared crust, almost up to the top. Place a baking pan filled with water on the bottom rack of your oven, directly under the middle rack where your cheesecake pan will be. (The rising steam helps keep your cheesecake moist and reduces chances of cracking.)

    Bake for about 15 minutes, until edges have set (or 20 minutes for cheesecake cups baked in a standard size cupcake/muffin pan). Do not over bake. Remove cheesecakes from the oven to cool on a wire rack. Once cooled, refrigerate at least 3 hours. 

    Prepare fruit topping. Combine all ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and stirring constantly, cook until mixture has thickened, about 5-10 minutes. Let cool.
    Top your cheesecakes with fruit topping. Cover leftovers with plastic wrap and store in the refrigerator for 3-4 days.
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    1. Hi! I have been so enjoying your site, especially when i discovered that your mixes are dairy and soy free! Yay! I wonder what your thoughts are on substitutions for some of the recipes here. I'm lactose intolerant to the extreme, so i use a lot of almond milk, some rice... haven't yet tried the 'vegan' cream cheese but hope to soon. Do you have thoughts on those things? Cheese cake is probably not the best place to start, but i'd love to hear your thoughts! Thank you so much for your generosity with recipes & the tutorials!

    2. Hi Amy,
      I am so glad you are enjoying my recipes and tutorials as much as I enjoy sharing them! Nut based milks, like coconut and almond, work great when substituting for the dairy milk in a recipe. Check out my Vegan "Almond Joy" Cake under the "Recipes" tab at the top of the page. I use a vegan cream cheese in the frosting, and it turned out great! Enjoy, and be sure to let me know if you have any more questions. Find Dollhouse Bake Shoppe on facebook and share photos of your creations, I would love to see how they turned out!