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New York-Style Cheesecake Bites
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5 from 6 votes

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
Author Shanika | Orchids + Sweet Tea

Ingredients

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:

  • 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 Appetite!

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.