New York-Style Cheesecake Bites

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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 come fully packed with a beautifully classic Graham Cracker crust, a nice creamy + velvety cream cheese base, and is amazing as is. Perfect for Easter, a family gathering, or any special occasion.

Happy Easter Weekend!

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 posses 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 Pancakesare the perfect way and healthy way to kick start your day!

When it comes to entrees, I’d recommend this delicious Spicy Cajun Shrimp, Kale + Cauliflower Rice recipe.

Completely packed with bold, spicy cajun flavor, this recipe includes a tender “rice-like” cauliflower base and comes topped with colossal well-seasoned shrimp that will leave you having more than a few bites! One pot meal, completely easy, ready in 30 short minutes.

Then there is this Onion, Spinach, Tomato, + Parmesan Quiche which is the epitome of a savory tart that comes warm, tender, and wrapped in a beautifully crisp crust infused with rosemary + whole wheat flavor.

For all my meat lovers—This Oven Baked Braised BBQ Chicken + Veggies recipe is the perfect warm one-pot meal on any chilly day. Packed with bold, savory flavors, this recipe is a sure crowd pleaser and has a little kick of heat to it.

Now, let’s talk about the sweets! This Lemon + Strawberry Layer Spring Cake isn’t your traditional version of a lemon cake and is perfect for Easter.

These Vanilla Cupcakes with Sprinkles are something fun and are the best + most favorite cupcakes I’ve made.

Lastly, These Vegan Lemon Poppy Seed Donuts are anything but boring! These donuts are perfect on any given day and it’s popping vibrant yellow color makes it especially awesome for Easter!

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!

Back to these cheesecake bites—-I figured that I would take things back to my first love—NY Style Cheesecake (with a Strawberry topping—my fave!), but add my own twist and interpretation on it!

What do I mean?

Whelp, to keep things healthier for my forte, I chose to use less dairy products to build the cheesecake part of things (the body if you will!).

Most recipes use cream cheese, sour cream, AND heavy cream. 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 completely opted out for the heavy cream and used a bit of lemon juice instead. A hint of acidy definitely kick things off!

Now, to top things off, I chose to simply top these perfect bites with fresh blackberries and strawberries, which made for an awesome bite!

Let’s dig right into this recipe, shall we?

GRAHAM CRACKER CRUST:

Preheat 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 your’e a lover 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 from oven and allow it to cool until you’re ready to use.

CHEESECAKE + FILLING:

In the bowl of an electric mixer, 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 5 minutes or so until completely smooth and lump-free.

Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.

Bake the cheesecakes for 20-25 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.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these New York Style-Cheesecake Bites or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

5 from 6 votes

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New York-Style Cheesecake Bites

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 come fully packed with a beautifully classic Graham Cracker crust, a nice creamy + velvety cream cheese base, and is amazing as is. Perfect for Easter, a family gathering, or any special occasion.

Course: Dessert

Keyword baked, Berries, bites, cheesecake, classic, cream cheese, dessert, easter, easy, fall recipe, healthy, holidays, homemade, mini, new york, plant-based, recipe, sweets, traditional, vegetarian

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 Cheesecake Bites

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

GRAHAM CRACKER CRUST:

• 1 1/2 cups Graham crackers, chopped (About 10-12 Graham Crackers)
• 2 Tbsps organic brown sugar (I use Sugar in the Raw)
• 1/4 tsp ground cinnamon
• 3 Tbsps unsalted butter, melted

CHEESECAKE + FILLING:

• 12 ozs. organic cream cheese, softened at room temp. (That’s 1 1/2 packs!; (I use Organic Valley))
• 1/2 cup pure cane sugar (I use Wholesome Sweets)
• 3 Tbsps organic all-purpose flour (I use Bob’s Red Mills)
• 2 tsps vanilla extract
• 2 large eggs, room temp. (I use Organic Valley)
• 3 Tbsps low-fat sour cream (I use the Daisy brand)
• 2 tsps juice of a lemon
• 1 tsp lemon zest

OTHER:

• 2 cup fresh berries, optional

Instructions:

GRAHAM CRACKER CRUST:

1. Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.

2. Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover 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.

3. 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.

4. Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
   

CHEESECAKE + FILLING:

1. In the bowl of an electric mixer, 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.

2. 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.

3. Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.

4. Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.

5. Bake the cheesecakes for 20-25 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.**

6. 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.

7. Once cooled, top with fresh berries (optional) and enjoy.

8. Bon Appetite!

Tips | Notes:

STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.

New York-Style Cheesecake Bites.

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