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Mini Cherry Cheesecake Bites

Mini Cherry Cheesecake Bites

Mini Cherry Cheesecake Bites offer a perfect balance of creamy indulgence and fruity freshness, featuring a buttery graham cracker crust topped with a velvety smooth cream cheese filling and a vibrant cherry topping. They're easy to make and ideal for any gathering or quiet afternoon treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cheesecakes servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • Organic Graham Crackers
  • Grass-Fed Butter
  • Full-Fat Cream Cheese
  • Organic Cane Sugar
  • Pasture-Raised Egg
  • Pure Vanilla Extract
  • Fresh Lemon Juice
  • Homemade Cherry Topping

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and line your muffin tin with paper liners.
  2. Crush the organic graham crackers and mix with melted butter, then press into the bottom of each liner.
  3. Par-bake the crusts for 5 minutes.
  4. Blend room-temperature cream cheese in a bowl until smooth, then mix in sugar, egg, vanilla, and lemon juice.
  5. Fill each crust with the cheesecake batter, filling each about three-quarters full.
  6. Bake for 15 to 18 minutes until edges are set and centers jiggle slightly.
  7. Cool in the pan for 30 minutes, then refrigerate for at least two hours.
  8. Top each bite with homemade cherry compote before serving.

Notes

Store in an airtight container in the fridge for up to five days. They freeze well if un-topped.