Crustless Cheesecake Bites Recipe

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If you’re looking for a recipe that’s both easy and delicious, look no further than crustless cheesecake bites! These bite-sized treats are perfect for any occasion. Whether you’re hosting a party or just want to treat yourself, these creamy little morsels of deliciousness will hit the spot.

Cheesecake bites on a plate.

These mini cheesecakes freeze can be individually frozen without toppings for up to 3 months. Whenever you want one (or two!), simply remove them from the freezer and place them in the refrigerator to thaw overnight.


For these miniature cheesecakes, you need the following ingredients:

  • 16 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 tablespoon all-purpose flour
  • 1 teaspoon real vanilla extract
  • ¼ cup sour cream
  • Fillings (lemon curd, strawberry jam, blueberry jam, etc.)

How To Make Crustless Cheesecake Bites

To make these cute little cheesecakes, you begin by creaming the cream cheese and sugar. Once it is smooth, add one egg and beat well. Add the other egg – rinse and repeat.

Adding an egg to cream cheese mixture.

Next, add the flour, vanilla, and sour cream.

Adding sour cream to cream cheese mixture.

Blend it until it is smooth and creamy.

Cheesecake filling in a glass mixing bowl.

Divide the batter among 24 miniature muffin cups and bake in an oven that has been preheated to 350 degrees Fahrenheit. (That’s around 176 – 177 degrees Celsius, right?).

Bake them for 16 – 18 minutes until the tops just start to become golden and the middles are not jiggly. (For those who like more technical jargon, bake until a toothpick inserted in the center comes out clean.)

Crustless Cheesecake Bites

Indulge in the creamy goodness of these crustless cheesecake bites! Perfect for parties or a sweet solo treat, these bite-sized delights are easy to make.
4.59 from 34 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 3 hours
Total Time: 3 hours 33 minutes
Servings: 24 servings
Calories: 130kcal


  • 16 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon all-purpose flour
  • 1 teaspoon real vanilla extract
  • ¼ cup sour cream
  • Fillings pictured: Lemon curd raspberry jam, and/or fresh strawberries


  • Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
  • Mix the cream cheese with the granulated sugar in a large mixing bowl.
  • Mix in one egg at a time to the cream cheese mixture until well combined.
  • Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
  • Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
  • Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
  • To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!


Serving: 1 | Calories: 130kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 85mg | Sugar: 10g
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Top with your favorite toppings, such as fresh strawberries, jam, cherry pie filling, lemon curd, etc.

Miniature cheesecakes on a plate.

Be sure to come back and tell us how your mini cheesecakes turned out.

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  1. 5 stars
    Love these! I’ve made the mini versions and have also made them in individual 4 inch ramekins. Last made the mini version for my friend’s wedding reception two weeks ago and they disappeared in a heartbeat. Topped with homemade chocolate whipped cream (2 cups heavy cream whipped with a 3.4 oz instant pudding mix) and topped that with Luxardo maraschino cherries for a fancy feel. Definitely a keeper recipe!

    1. Homemade chocolate whipped cream and maraschino cherries – 💖 – you are speaking my love language. I can see why they disappeared quickly.

  2. I have been making your mini cheesecake recipes for the past few month as a treat for my son, who loves them. I would like to use the batter in a 6-inch springform pan rather than the muffin tin as I have been doing. Can you suggest what you think the oven temp. should be and how long to bake in a 6-inch pan rather than in a muffin tin? Thanks in advance.

    1. I am so delighted that your son loves them!

      I haven’t tried it, but I found a recipe online at Chocolate Moosey for a 6-inch cheesecake that is made using a water bath. I recommend that you read the entire post before trying it to help ensure success. (She bakes her cheesecake at 325 degrees for 65-75 minutes.)

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