As you all know, I like mini desserts.  I’m not a big fan of baking real-sized cakes or pies, but I will make anything mini in a heartbeat!

These two-bite cheesecakes are one of my favorites to make.  The recipe is adapted from one of my favorite cookbooks: Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat

This time, I had a request for plain cheesecakes, but in the past I have made them with raspberry swirls, strawberry swirls, chocolate…you can pretty much add anything your heart desires.  Next time I want to try them with snickers pieces!

Two Bite Cheesecake Mini Cheesecake

[ingredients title=”Ingredients”]

  • 1 1/2 cups finely ground graham crackers
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups sugar, plus 5 tablespoons
  • 2 lbs cream cheese, room temperature
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature


two bite cheesecake

[directions title=”Directions”]

  1. Preheat oven to 325 degrees.  Line a standard muffin tin with paper liners.
  2. Stir together graham crackers, butter, and 5 tablespoons sugar.  Press 1 tablespoon crust mixture firmly into bottom of each lined cup.  Bake 5 minutes, or until set.  Transfer tins to a wire rack to cool.
  3. In a medium bowl, beat cream cheese with an electric mixture on medium-high, until fluffy.  Scrape down sides of bowl as needed.  With mixer on low speed, add remaining 1 1/2 cups sugar.  Add salt and vanilla; mix until well combined.  Add eggs one at a time beating until just combined.
  4. Spoon 3 tablespoons filling over crust in each cup.  Place cupcake tin in a roasting pan, pouring enough hot water into pan to come three-quarters of the way up the sides of cupcake cups.
  5. Bake until the filling is set, about 22 minutes.  Rotate pans halfway through bake time.
  6. Carefully remove tins from water bath and transfer to wire racks to cool completely.  Refrigerate at least 4 hours before serving.
  7. Enjoy!


two bite cheesecake

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