These bite-sized cheesecakes are the perfect little dessert! They are especially beautiful when topped with fresh raspberries!
New York Cheesecake Bites
Crust:
- 1 1/4 cup graham cracker crumbs
- 1 1/4 cup shortbread or vanilla wafer crumbs (note – you can use all graham crackers if you want)
- 1/2 cup white sugar
- 1/2 cup butter, melted
In a small bowl mix all ingredients until well combined.
Cheesecake:
- 2 1/2 bars cream cheese, room temperature
- 1 cup white sugar
- 2 large eggs, room temperature
- 1/4 cup heavy cream
- 1 tsp vanilla
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp lemon zest
- 1/2 tsp salt
Preheat oven to 325 degrees.
In the bowl of a stand mixer beat cream cheese and sugar until combined and no sugar granules remain.
Mix in eggs until well combined.
Then, add the cream and salt and mix well for 1 minute.
Stir in the vanilla, lemon juice, and lemon zest.
Let the mixture rest for 5 minutes.
Meanwhile, line 72 mini muffin pans with paper liners. Scoop a scant 1 tbsp of the graham cracker mixture into each mini muffin. Pat down.
Scoop a heaping 1 tbsp of the cheesecake mixture on the top.
Bake for 12-14 minutes or until the top of rounded but not cracked. (I cook mine for 13 minutes).
Remove from oven and cool completely before placing the refrigerator to chill.
When ready to serve garnish with fresh berries, chocolate, caramel, or whip cream.
