New York-Style Cheesecake Bites

New York-Style Cheesecake Bites on an elevated platter.

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4.67 from 12 votes

This is the best New York-Style cheesecake with sweet fresh berries as a topping and a crisp Graham Cracker crust.

Prep Time15

Cook Time18

Total Time33

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

Servings: Cheesecake Bites

Calories: 173kcal

Author: Shanika

Ingredients

GRAHAM CRACKER CRUST:

1 ½ cups Graham crackers, chopped (About 10-12 Graham Crackers)
2 Tbsps organic brown sugar
¼ teaspoon ground cinnamon
3 Tbsps unsalted butter, melted

CHEESECAKE + FILLING:

12 ozs. organic cream cheese, softened at room temp. (That’s 1 ½ packs!)
½ cup organic cane sugar
3 Tbsps organic all-purpose flour
2 tsps vanilla extract
2 large eggs, room temp.
3 Tbsps low-fat sour cream
2 tsps juice of a lemon
1 teaspoon lemon zest

OTHER:

2 cup fresh berries, optional

US Customary - Metric

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 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.
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.

Nutrition