These Bite-Sized Cheesecakes Might Be the BEST Dessert You Make This Week (Print Version)

Creamy mini cheesecake bites baked in a mini muffin pan and finished four ways for parties, holidays, or late-night dessert plates.

# Ingredients:

For the crust

01 - 1 cup (100 g) graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 1 pinch fine salt
04 - 4 tablespoons (56 g) unsalted butter, melted

For the cheesecake base

05 - 16 oz (450 g) full-fat block cream cheese, softened
06 - 1/2 cup (100 g) granulated sugar
07 - 1/3 cup (80 g) sour cream, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon fresh lemon juice
10 - 2 large eggs, room temperature

For the four flavors

11 - 2 tablespoons creamy peanut butter, plus 3 chopped mini peanut butter cups
12 - 2 tablespoons mashed ripe banana plus 1 tablespoon instant vanilla pudding mix
13 - 1/3 cup (50 g) blueberries, 1 tablespoon sugar, and 1 teaspoon lemon juice
14 - 3 chocolate sandwich cookies, finely chopped

For topping

15 - 1/2 cup whipped cream
16 - 2 tablespoons melted chocolate or chocolate sauce
17 - Extra cookie crumbs, blueberry sauce, and chopped peanut butter cups, as desired

# Instructions:

01 - Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin pan with mini paper liners.
02 - Stir graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Press about 1 teaspoon into each liner and bake for 5 minutes. Let cool while you mix the filling.
03 - Simmer blueberries, sugar, and lemon juice in a small saucepan for 3-4 minutes, mashing lightly, until jammy. Cool before using.
04 - Beat cream cheese and sugar until smooth, about 1 minute. Mix in sour cream, vanilla, and lemon juice. Add eggs on low speed and mix just until blended.
05 - Divide the batter into 4 small bowls. Stir peanut butter and chopped peanut butter cups into one, banana and pudding mix into one, a few teaspoons of cooled blueberry sauce into one, and chopped sandwich cookies into one.
06 - Spoon the flavored batters over the crusts, filling each cup about three-quarters full. Bake for 12-14 minutes, until the edges are set and the centers still wobble gently.
07 - Cool the bites in the pan for 30 minutes, then refrigerate for at least 2 hours. Top with whipped cream, chocolate drizzle, extra blueberry sauce, cookie crumbs, or chopped peanut butter cups before serving.

# Notes:

01 - Makes 24 mini cheesecake bites, about 6 of each flavor.
02 - Best served cold after at least 2 hours of chilling.
03 - Store covered in the refrigerator for up to 4 days.

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