Mini Cheesecake Bites


Mini cheesecake desserts in 15 minutes, yes please! This is one of those uh oh recipes for me =). I created it because if you haven’t noticed I LOVE cheesecake and I wanted a simpler, ready to enjoy sooner cheesecake recipe. Yes those New York style cheesecakes are utterly amazing but sometimes I just can’t wait for it to bake and hour then chill eight hours to dive in and enjoy it. These are ready to eat in about 15 minutes! Hence why I said this is an uh oh recipe for me. They are dangerously delicious and so incredibly simple to make. I’m sure I will be making them a bit too often. These would be so fun for parties. I know I will be making them for July 4th using raspberry jam and garnishing them with blueberries.

This recipe is so versatile, you can switch up the pudding flavor (I want to try white chocolate and chocolate next). You can use your favorite type of jam/berry syrup or even omit it and just use berries. You could drizzle with caramel ice cream topping or melted chocolate rather than using jam and garnish it with chocolate slivers. You could even do an Oreo cheesecake version by adding crushed Oreos to the cheesecake mixture and then garnishing them with a mini Oreo (you could even use a regular size Oreo in place of the graham cracker). You could do a lemon or lime version by adding in a little bit of lemon/lime zest and juice to the pudding and garnishing them with mini lemon/lime wedges. I would like to try a Nutella version sometime too. You see what I mean there are endless possibilities, so have fun and create your own version. Enjoy!

Unprofessional I know, all I had on hand was frozen berries but I wanted you to have an idea at least of what they look like with the berries. Fresh would be best if you have them.


Mini Cheesecake Bites

Yield: 28


  • 4 oz . cream cheese , softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1 (3.4 oz) pkg cheesecake flavored instant pudding
  • 14 graham cracker sheets (plus some extra, it's likely some will break when cutting)
  • 1/4 cup seedless jam of your choice*
  • Raspberries , blueberries or diced strawberries, for garnish (optional)


  1. In a large mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar and vanilla until smooth, about 1 minute. Using a wire whisk, stir in cream, milk and instant pudding. Whisk mixture for about 2 - 3 minutes (by hand) until very thick. Place mixture in the freezer for 5 - 10 minutes while you prepare the graham cracker circles.
  2. Break graham cracker sheets into halves, then using a metal 2 1/4" circle cookie cutter or fondant cutter, cut crackers into circles. Remove cheesecake mixture from freezer and using a large spoon stir until nearly smooth (to remove the little lumps), about 30 seconds. Pipe cheesecake mixture over graham cracker circles, drizzle with seedless jam and top with optional berries. Store in the refrigerator (note: for best results drizzle jam just before serving).

Recipe Notes

*see post above for additional drizzling and topping ideas.


  • Whitney: You are amazing at taking pictures of your food creations and having it actually look fancy and delicious. I am just curious if you have a photography background or are you just a natural and making your food so photogenic? May 2, 2012 at 4:35pm Reply

  • Jaclyn: Whitney – that is so nice of you to say =), thanks so much! I really hardly know anything about photography. The only things I know I learned from the book called “From Plate to Pixel” and just basically getting on and all the time and studying the tricks to food photography. Thanks for your comment =)! I hope you have a chance to make these, they are addictive. I think I could eat every last one myself! May 2, 2012 at 5:02pm Reply

  • Cathleen: This looks SO GOOD! What a great idea! The only problem is, they are the size where I am always saying “they are so small, maybe just one more…” May 2, 2012 at 5:05pm Reply

  • Jaclyn: Cathleen – I know I totally have that problem with these =). The filling is so good I just want to eat it by the spoonfuls. May 3, 2012 at 7:13pm Reply

  • Angie’s Recipes: They are so lovely! May 4, 2012 at 11:10am Reply

  • Hannah @HannahHandmade: Love! May 4, 2012 at 12:55pm Reply

  • cheesecake factory recipes: Thank you so much for this recipe, i’ve been looking literally everywhere for it! May 7, 2012 at 8:48pm Reply

  • Carole: It is Food on Friday time at Carole‚Äôs Chatter. This week it is all about cheese. It would be great if you would link this post in to Food on Friday June 14, 2012 at 12:47pm Reply

  • YitLing: this is genius. I thought of making mini cheesecake cups and then I saw these! thank you for such a brilliant idea! April 21, 2013 at 11:25pm Reply

    • Jaclyn: You’re very welcome! Thanks for your comment, I hope you love these! April 22, 2013 at 6:28pm Reply

  • Rhonda Rowley: Great recipe! So simple yet elegant and soooo versatile! I like it and my husband is a cheesecake freak – so it’s a win win for me! Will definitely be making these! May 28, 2013 at 2:52am Reply

  • 35 Cheesecake Themed Desserts – Creme De La Crumb: […] 32. mini cheesecake bites […] January 10, 2014 at 7:47am Reply

  • Ayesha: Hi, love the idea! Was wondering if they r ok to make a day ahead or is it best to make the same day ? May 25, 2014 at 6:37am Reply

    • Jaclyn: You could cut the crackers and make the filling the day before but I’d assemble them the day of so the crackers don’t get soggy. Hope you love them! June 17, 2014 at 11:24pm Reply

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