New York-Style Cheesecake Bites

Looking for a bite-sized treat that packs all the creamy, indulgent goodness of classic New York-style cheesecake? These New York-Style Cheesecake Bites are exactly what you need! With a perfectly crumbly graham cracker crust and a rich, velvety cheesecake filling, these mini morsels are just the right balance of tangy and sweet. Gluten-free Option.

If you’re a fan of cheesecake, these New York-Style Cheesecake Bites are about to become your new favorite treat. With a crunchy graham cracker crust and a smooth, creamy filling that’s both sweet and tangy, they offer all the rich flavor of a classic cheesecake in bite-sized form. I came up with this recipe when I wanted to enjoy the indulgence of cheesecake without the hassle of slicing a whole cake. Now, I can grab one of these little bites whenever the craving strikes!

And the best part? These New York-Style Cheesecake Bites are just the start! If you love these, you’ve got to try my other bite-sized cheesecake creations, like my Banana Pudding Cheesecake Bites, Salted Caramel Cheesecake Bites, and, of course, these drool-worthy Oreo Cheesecake Bites. They’re perfect for sharing, but trust me, you might just want to keep them all to yourself!

Why You Will LOVE New York-Style Cheesecake Bites

• Classic flavors of cheesecake in a fun, bite-sized format.
• The perfect combination of textures—from creamy to crunchy!
• They’re easy to make + perfect for sharing at gatherings or as a delicious snack.
• They can be made ahead of time!
• Sweet, tangy, and totally melt-in-your-mouth.

How to Make New York-Style Cheesecake

There are two steps in this cheesecake bite recipe: the crust + the cheesecake filling, Don't worry though, each component is simple to put together and so satisfying!

Ingredients

Here’s everything you’ll need to prepare this dense creamy goodness:

GRAHAM CRACKER CRUST:

• Graham crackers. Provide a sweet, sturdy base for the crust. Use GF graham crackers for a GF option.
• Brown sugar. I always recommend organic sugar. Brown sugar adds a new layer of caramel flavor to the crust. 
• Ground cinnamon. This adds just the right amount of spice.
• Butter. Unsalted is best so you can have better control of the flavor. I am a big fan of the Organic Valley.

CHEESECAKE + FILLING:

• Cream cheese. Make sure your cream cheese is fully softened to room temperature for easy blending.
• ½ cup organic cane sugar
• All-purpose flour. I use Bob’s Red Mill flour for all baking projects. 
• Vanilla extract. Make sure to use pure vanilla, not imitation. 
• Eggs. Use room-temperature eggs so that your cheesecake filling doesn't break when it's mixed. 
• Low-fat sour cream. This adds tons of delicious tangy flavor to the mix. 
• Lemon juice. Freshly squeezed.
• Lemon zest. Make sure it’s finely grated so you’re able to feel its notes in your bites.
• Fresh berries. For topping, optional.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE CHEESECAKE BITES!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this New York-Style Cheesecake recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Tips for Making The Perfect New York-Style Cheesecake

AVOID THOSE LUMPS!

Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.

COMBINE CAREFULLY + SLOWLY.

Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!

USE THE RIGHT PAN.

I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.

ALWAYS ADD A WATER BATH.

I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.

KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.

Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.

DO THE WOBBLE, WOBBLE TEST!

When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.

COOL, COOL, AND COOL!

Lastly, be sure that it is FULLY cooled before covering. This avoids condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

How Do You Know When The Cheesecake Is Done Baking?

When the edges look set and are slightly pulling away from the pan or muffin tray, and the center has a gentle jiggle when you shake it, it's likely done. You can also do the toothpick test: insert one into the center, and if it comes out with a few moist crumbs, it's ready. Just remember, it'll continue setting as it cools, so a slightly underdone cheesecake is better than an overdone one.

Can I Make These Bites Into A Regular Cheesecake?

Absolutely! You can easily turn this New York-Style Cheesecake into a regular cheesecake by pouring the cheesecake mixture into a greased springform pan instead of using individual portions.

Just remember to adjust the baking time, as a full cheesecake will take longer to bake—start checking for doneness around 50-60 minutes, or until the center is set but still slightly jiggly. Once it’s baked, allow it to cool and then chill in the refrigerator before serving.

What is the Difference Between New York Style Cheesecake and Traditional Cheesecake?

A regular cheesecake is made using a thin batter and boasts a silkier, creamier texture. But when it comes to a New York-Style Cheesecake, you get denser creamy goodness. Think of the latter as a richer, meticulous, and bigger cousin of a traditional cheesecake.

New York-Style Cheesecake Bites Q + A's

More Favorite Cheesecake Recipes to Try

If you love these New York-style Cheesecake Bites, you'll love my other delicious cheesecake recipes!

• Gluten-Free Peanut Butter Cookies & Cream Brownie Cheesecake
• Spiced Chai Cheesecake + Gingersnap Crust
• Chocolate Chip Cheesecake with Lucky Charms
• Mango Cheesecake with Chocolate Graham Cracker Crust 
• Caramel Apple Cheesecake
• Not So Classic New York-Style Cheesecake

MADE OUR RECIPE(S)?

If you tried these New York-Style Cheesecake Bites recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

New York-Style Cheesecake Bites

April 21, 2019 •

By Shanika

4.67 from 12 votes

Looking for a bite-sized treat that packs all the creamy, indulgent goodness of classic New York-style cheesecake? These New York-Style Cheesecake Bites are exactly what you need! With a perfectly crumbly graham cracker crust and a rich, velvety cheesecake filling, these mini morsels are just the right balance of tangy and sweet. Gluten-free Option.

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

Serves: 12 Cheesecake Bites

Units:

US Customary|Metric

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Ingredients

GRAHAM CRACKER CRUST:

• 1 ½ cups Graham crackers, chopped (About 10-12 Graham Crackers)
• 2 Tbsps organic brown sugar
• ¼ teaspoon ground cinnamon
• 3 Tbsps unsalted butter, melted

CHEESECAKE + FILLING:

• 12 ozs. organic cream cheese, softened at room temp. (That’s 1 ½ packs!)
• ½ cup organic cane sugar
• 3 Tbsps organic all-purpose flour
• 2 tsps vanilla extract
• 2 large eggs, room temp.
• 3 Tbsps low-fat sour cream
• 2 tsps juice of a lemon
• 1 teaspoon lemon zest

OTHER:

• 2 cup fresh berries, optional

Instructions

GRAHAM CRACKER CRUST:

• Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
• Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
• Divide the mixture between the cupcake liners (about 2 Tbsps per cup) and press down into the bottoms with your fingers to ensure that it’s perfectly covering the bottom.
• Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
  

CHEESECAKE + FILLING:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
• Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and lemon juice and continue mixing.
• Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
• Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
• Bake the cheesecakes for 16-18 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
• Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
• Once cooled, top with fresh berries (optional) and enjoy.
• Bon Appetite!

Tips & Tricks

STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 289mg | Potassium: 166mg | Fiber: 2g | Sugar: 16g | Vitamin A: 209IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 1mg

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New York-Style Cheesecake Bites.

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