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Cheesecake Bites

20 mins
35 min
24 bites

I don’t want to jinx it, but I think Spring might be here to stay. I’m scared to even say that out loud for fear that Winter will hear and come storming back in. Pun intended. But it’s in the 60s today! 60s! It’s like a heat wave. 

Okay, enough weather talk and onto these adorable little cheesecakes. I’m a little obsessed with how cute these are. Even better than that is they taste incredible. Super creamy with just enough sweet. I could eat all of them, but I’ll stop at 2. Or 3. Okay, just 4 though. Crap. 

These are an easy cheesecake recipe and I love that they are mini. Easier to assemble and bake and serve too. I used blueberries for these, but you could add any fruit you are craving. Bring on Spring and bring on springtime desserts! 

What are your favorite Springtime desserts? Let me know with a comment below. Be sure to follow me over on Facebook and Instagram @lolosdesserts. Also, tag me in any photos of Lolo’s recipes you make and I’ll be sure to share them on my social media. Happy Baking!


Cheesecake Bites

Prep time: 15 min  |  Cook time: 20 mins  |  Total: 35 min

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1 cup graham cracker crumbs

3 Tablespoons unsalted butter

2 Tablespoons honey


16 ounces (2 blocks) Cream Cheese, room temperature

1/2 cups sour cream

1/4 cup sugar

1/2 teaspoon pure vanilla extract

2 eggs


  1. Preheat the oven to 325 degrees. Line a muffin tin with cupcake liners, spoon the graham cracker mixture into each liner about 1/4 of the way full.
  2. For the Crust: Mix the graham cracker crumbs, melted butter and honey until combined. (If using a food processor to grind your graham crackers, you can mix everything in the food processor) Bake the crusts for 5-6 minutes, remove and cool completely.
  3. For the Cheesecake Filling: In a mixer, beat the cream cheese, sour cream, sugar, eggs and vanilla until combined, about 2 minutes. Scrape the sides of the bowl every 30 seconds or so.
  4. Pour cheesecake mixture into the liners over the graham cracker crusts. Fill to the top. Place in the oven and bake for 20 minutes. They will still jiggle a bit when you pull them out.
  5. Allow to cool in the muffin tin completely. Place in the fridge to chill, then serve with fresh blueberries or sauce.



Tag @LOLOHomeKitchen on Instagram and hashtag it #lolohk


2 Responses

  1. For the filling, you mention also adding vanilla in the directions. But the amount isn’t listed under ingredients. Just wondering how much vanilla to add?

    1. Oh no! It’s 1/2 teaspoon of vanilla. I will go change it now! Thank you for letting me know!

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