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New Year's Eve Mini Cheesecake Bites

Mini cheesecake bites are baked in a 24-cup mini muffin pan with a buttery graham cracker crust and creamy filling. Each chilled bite is finished with a fresh raspberry and a light dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 23 minutes
cooling and chilling 2 hours 30 minutes
Total Time 3 hours 13 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 0.5 cup graham cracker crumbs
  • 2 tbsp unsalted butter melted
For the filling
  • 1 package (8 oz) cream cheese softened
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 0.25 cup sour cream at room temperature
  • 0.5 tsp vanilla extract
For the topping
  • 24 raspberries fresh, rinsed and patted dry
  • 1 tbsp powdered sugar

Equipment

  • 1 24-cup mini muffin pan
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line the wells of a 24-cup mini muffin pan with paper liners.
  3. Stir the graham cracker crumbs and melted butter in a small bowl until evenly moistened.
  4. Divide the crumb mixture among the liners, using about 1 1/2 teaspoons per well, and press firmly into the bottoms.
  5. Bake for 5 minutes, then set aside while you make the filling.
Make the filling and bake
  1. Beat the cream cheese and granulated sugar in a medium bowl with an electric mixer until smooth.
  2. Beat in the egg just until combined.
  3. Mix in the sour cream and vanilla extract.
  4. Divide the filling evenly among the crusts.
  5. Bake at 325°F for 14–18 minutes, until the edges are set, the centers still have a slight wobble, and the center of a bite reaches 160°F on an instant-read thermometer.
  6. Cool the bites in the pan on a wire rack for 30 minutes.
  7. Cover and refrigerate for at least 2 hours until fully chilled.
Top and serve
  1. Place one raspberry on each bite just before serving.
  2. Dust lightly with powdered sugar just before serving.

Notes

For smooth filling, use softened cream cheese and bring the egg and sour cream to room temperature as directed. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months and thaw in the refrigerator. For a gluten-free option, use gluten-free graham cracker crumbs.