Description
These bite-sized cheesecakes offer a creamy texture with distinct flavors like red velvet, cherry chip, lemon blueberry, and strawberry. They are perfect for parties or as a quick dessert treat.
Ingredients
Scale
- 1 cup graham cracker crumbs ((about 8 full sheets))
- 4 tbsp unsalted butter ((melted))
- 1/2 tsp cinnamon
- 16 oz cream cheese ((softened to room temperature))
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 tsp red food coloring gel
- 1/2 cup white chocolate chips
- 1 tsp coconut oil
- 1 1/4 cups vanilla wafers ((crushed, about 16 cookies))
- 5 tbsp unsalted butter ((melted))
- 1/4 tsp salt
- 16 oz cream cheese ((softened))
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup dried cherries ((chopped))
- 1/3 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter ((melted))
- 1 tbsp granulated sugar
- 16 oz cream cheese ((softened))
- 1/2 cup granulated sugar
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp flour
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter ((melted))
- 1/2 cup granulated sugar
- 16 oz cream cheese ((softened))
- 1/2 cup granulated sugar
- 1/2 cup strawberry puree
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh strawberries ((finely diced))
- 1 tbsp cornstarch
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin; combine graham cracker crumbs, melted butter, and cinnamon for the crust, pressing into liners; beat cream cheese and sugar until smooth, add egg and vanilla, then sift in cocoa powder and mix with red food coloring gel; fill cups 3/4 full and bake for 18 to 22 minutes until edges are set and centers jiggle slightly; cool in turned-off oven with door cracked for 1 hour, then refrigerate for at least 4 hours; melt white chocolate chips and coconut oil together and drizzle over chilled bites.
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin; combine crushed vanilla wafers, melted butter, and salt for the crust, pressing firmly into liners; beat cream cheese and sugar until fluffy, add vanilla extract and heavy cream, then gently mix in the egg; fold in chopped dried cherries and chocolate chips; fill cups almost to the top and bake for 20 to 24 minutes until edges are golden and centers wobble; cool in pan for 15 minutes, then refrigerate for at least 3 hours.
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin; mix graham cracker crumbs, melted butter, and sugar for the crust, pressing into liners; toss fresh blueberries with flour; beat cream cheese and sugar until smooth, add lemon zest, lemon juice, vanilla extract, and egg; gently fold in floured blueberries; fill cups 3/4 full and bake for 18 to 22 minutes until edges are set and centers jiggle; cool in pan for 10 minutes, then refrigerate for at least 4 hours.
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin; combine graham cracker crumbs, melted butter, and sugar for the crust, pressing into liners; blend and strain fresh strawberries to make puree, whisk in cornstarch, warm briefly, and cool to room temperature; beat cream cheese and sugar until smooth, add cooled puree, egg, and vanilla; gently fold in diced fresh strawberries; fill cups 3/4 full and bake for 18 to 22 minutes until edges are set and centers jiggle; cool in pan for 10 minutes, then refrigerate for at least 4 hours.
- Prep Time: 45 minutes
- Cook Time: 24 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1