These New York-Style Cheesecake Bites are the best rendition of an old-time favorite with no real twist except for freshly topped berries! Not only are these little bites the perfect size, but they also come fully packed with a beautifully classic Graham Cracker crust, a nice creamy + velvety cream cheese base, and are as amazing as is. Perfect for Easter, a family gathering, or any special occasion.
It’s finally Easter and I’m sure that many of you have been enjoying time with family during this holiday weekend!
Of course, when it comes to Easter, most of us reverence Good Friday as being the beginning of Jesus’ end on this Earth while Easter is known as the day that He rose again!
For others, this weekend celebrates Passover and the many traditions that come along with it!
Either way—it’s a time of reverence!
In addition, Easter is one of the holidays that possesses some pretty awesome Foods + Sweets!
If you’ve been an avid follower of Orchids + Sweet Tea, then you’ve probably found a few tasty recipes that fit perfectly into your Easter weekend.
However, if not, I’d recommend these Vegan Orange Belgian Waffles for starters. Or perhaps these Fluffy Vegan Oatmeal Whole Wheat Pancakes—a perfectly healthy way to kick start your day!
These past few weeks have definitely been super busy for me. I’ve been joggling so many things as it relates to getting Orchids + Sweet Tea on the right track to success and have developed a few more projects in the mix.
While it’s been so exciting, fun, and everything in between—it definitely takes a lot of work, time, energy, and dedication.
But hey—I can’t complain though. That’s all a part of the process. So, if you’ve been feeling a bit discouraged in the process, just hang in there and remain consistent. Success takes time!
Easy to make, lovely to look at, delicious, and tummy-friendly. My New York-Style Cheesecake Bites are a must-try for any cheesecake lover.
Here’s everything you’ll need to prepare this dense creamy goodness:
Back to these cheesecake bites—I figured that I would take things back to my first love—New York Style Cheesecake (with a Strawberry topping—my fave!), and add my own twist and interpretation to it. Kept it a strictly low-fat low-carb deal.
How? Well, let’s be real. New York style or not, it’s hard to resist when you’ve got a full-fledged, 8-inch oozing cheesecake in front of you. Morning tea through post-lunch dessert and evening snack—and poof—it’s gone. Heck, it may not even live to see the evening.
When it comes to cheesecake bites, the key is to bake two for each member of the family. Have your fill without being drenched in guilt. Trust me, it works! Plus, the cheesecake bites end up looking all cool and exotic with those blackberry and strawberry toppings.
A regular cheesecake is made using a thin batter and boasts a silkier, creamier texture. But when it comes to a New York-Style Cheesecake, you get denser creamy goodness.
Think of the latter as a richer, meticulous, and bigger cousin of a traditional cheesecake.
To keep things healthier for my forte, I chose to use fewer dairy products to build the cheesecake part of things (the body if you will!).
Most NY Style Cheesecake enthusiasts go for cream cheese, sour cream, AND heavy cream. So basically, what makes a cheesecake New York-Style is loads of cream cheese, making it all rich and dense. However, if you’ve been an avid reader then you’re already aware that I try to reduce or cut out dairy completely, on a daily basis.
Therefore, I chose to use a healthier version of cream cheese—Organic Valley (which I highly recommend!) as well as less sour cream (which was low-fat).
I also completely opted out of the heavy cream and used a bit of lemon juice instead. A hint of acidy definitely kicks things off! Heads up: If you go my way, your cheesecake will taste just as delicious as it does with regular cream cheese and heavy cream, but healthier.
Now, to top things off, I simply chose to go with fresh blackberries and strawberries, which made for an awesome bite!
Preheat the oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks if you're a lover of a little crunch!). Combine the Graham cracker, cinnamon, pure cane sugar, and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 Tbsps per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.
Bake the crusts for about 5 minutes and then remove them from the oven and allow them to cool until you’re ready to use.
Get an electric mixer and mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and lemon juice and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
Bake the cheesecakes for 16-18 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
Once cooled, top with fresh berries (optional) and enjoy.
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
New York-Style Cheesecake Bites.
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Thanks for your response Shanika and thank you for your link! I have standard silicone ones so i'll just use those. Hopefully they come out as cute as yours!! I will also be trying my own oat crumble crust in lieu of graham crackers, fingers crossed it comes out well! Can't wait to try these tonight. (:
We're having a NY themed night and I can't wait to make these! What kind of cupcake liners did you use? I love how straight these are! At least they look like the sides are straight. Mine have an angle.
Hi Gisella! That sounds like such an awesome themed night! I'm so excited to have these be apart of it! I actually used standard large cupcake liners from Target, but they're sold on the brand's website. I've linked them here for you 🙂 : https://buyifyoucare.com/products/large-baking-cups
Thank you Shanika! Perfect recipe. I double it in some spots becuz I wanted more. it was deadly good! The lemon really balanced the sugar. Very nice. Take care.+
Hi Darrin! Absolutely! I'm so glad that you enjoyed this! It's definitely one of my faves and the lemon flavor really does it justice! Thanks so much for choosing to make these! Take care! 🙂
Bake them in a water bath?
Have a blessed day!
Hi Carmen! Good Morning! I usually don't bake them in a water bath, however, you can! I usually just add a small pot of water underneath on the bottom rack when baking them. 🙂 Have a blessed day!
Hi! You mentioned freezing and then defrosting in the fridge the night before use. How should I freeze these? Individually wrapped in plastic wrap and then popped into a freezer bag or Tupperware? Thank you!
Hi Emily! For greatest ease, you can individually wrap them in plastic wrap before placing them all in a bigger container or ziploc bag! 🙂
Trying this for our family Christmas gathering. Can't wait. Where do you fine baking cups that are straight?
Hi Lisa! That's awesome! I hope that you and your family enjoy them! Are you referring to the baking liners without ridges? If so, I'm not sure of any, however, you can always purchase a cheesecake pan which pops out at the bottom and the sides come out straight and smooth.
I love cheesecakes specially when they are new york style and u made them more delicious
Thanks so much, Rahim! I hope that you enjoy these as much as I did!
I've been craving cheesecake for days now and this recipe has just put me over the edge! These are amazing and those blackberries look huge - yummmm!!
I love that these are bite sized. Perfect for serve when entertaining guests and cheesecake is one of my families favorites.
I’m loving mini desserts right now! I feel much less guilty eating three or four mini cheesecake bites than a whole slice sometimes. These look so good, I probably wouldn’t be able to stop at just one!
This is such a great idea! I can only imagine how delicious these cheesecake bites are! Pinned!
Everyone in my family loved it! So delish!
I can imagine the use of lemon juice really gave these a nice fresh flavor. I love it! I def need to try this healthier version 🙂
I am going to have this for desert tonight, it's awesome.
I do hope that you enjoy them as much as I did, Naveen! 🙂
Pinned for later & cannot wait to try!
Awesome! Be sure to let me know how they turn out, Tiff! ?