Cheesecake Bites Recipe

Cheesecake Bites
Cheesecake Bites

Experience the ultimate indulgence with our Cheesecake Bites recipe, a perfect combination of creamy cheesecake richness in a delightfully small package. These bites are ideal for those who love the classic cheesecake flavor but prefer a more portion-controlled approach to dessert.

The charm of these Cheesecake Bites lies in their simplicity and the burst of cheesecake flavor in every bite. Whether you’re hosting a party or enjoying a quiet moment at home, these bites are easy to make and sure to impress.

Imagine the joy of serving or savoring these Cheesecake Bites, their elegant presentation and delicious taste making them a hit for any gathering or as a special treat.

Cheesecake Bites

Cheesecake Bites Recipe

Recipe by Hani
Indulge in bite-sized bliss with our Cheesecake Bites recipe, featuring creamy, rich cheesecake in a perfectly portioned treat for any occasion.
Prep Time :30 minutes
Cook Time :40 minutes
Total Time :1 hour 10 minutes
Course :Cakes, Dessert
Cuisine :American


The base
  • 2 eggs
  • 25 g vegetable oil
  • 25 g milk
  • 30 g cake flour
  • 30 g granulated sugar
  • 5 g lemon juice
  • 5 g vanilla extract
  • 185 g softened cream cheese
  • 20 g softened unsalted butter
  • 2 egg yolks
  • 15 g granulated sugar
  • 10 g cornstarch
  • 130 g milk
  • 36 g egg white
  • 20 g granulated sugar
  • 5 g lemon juice
  • 5 g vanilla extract


Cake Base

  • In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  • In another bowl, mix well vegetable oil and milk, add in cake flour, and mix well.
  • Preheat the oven to 302℉(150℃).
  • Take the egg white bowl out of the fridge. Add in lemon juice, granulated sugar and vanilla extract and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to fold into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
  • Line the baking tray (28*28*2.6cm) with baking mat or parchment paper (don’t grease the pan), pour all the batter into the baking tray, smooth it out and give it a tap or two to break the air pockets. Send into the oven to bake for 18-20 minutes.
  • Take the cake out of the oven right away, and let it cool down on the cooling rack until cool to touch. Release the cake from edges using an icing spatula, turn it upside down and peel off the baking mat. Use a mini cheesecake mold to cut out many small cake bases. Set aside.


  • In a clean bowl, mix well 2 egg yolks, cornstarch and 15g granulated sugar until well combined. Set aside. Heat the milk until simmer; pour into the egg yolks mixture while whisking quickly to mix them well so you won’t cook the egg yolks. Pour all the mixture back into the saucepan, whisk over medium heat until thickened. Set aside.
  • In another bowl, bring together softened cream cheese and butter, mix until well combined and smooth. Pour in the egg yolks mixture and whisk until well combined. Set aside.
  • In a clean bowl, bring together 36g egg white, 20g granulated sugar, lemon juice, and vanilla extract, use a hand mixer to beat until thickened, can form very very soft peaks. Sift in the batter, and gently fold it in until combined. Pour all the batter into a piping bag.
  • Preheat the oven to 185℃(365℉). Line the baking tray with parchment paper or baking mat. Line each mini cheesecake mold with cake base on the bottom and parchment paper around. Fill each mini cheesecake mold with batter.
  • Grab another baking tray, pour in enough water (enough to last in the oven for 20 minutes), place the first baking tray in it, and send into the oven to bake for 20 minutes, or until the cake surface turns golden brown.
  • Take off the cake molds when they are cool to touch.


  • About the temp, if you have a two temps setting oven, set the top temp as 190℃(374℉), the bottom temp 100℃(212℉) and bake for 20 minutes; if not, set it as 185℃(365℉) and with more water for water bath, so you won’t burn the bottom of the cake.
  • Smooth Batter: Ensure a lump-free, smooth cheesecake batter for the best texture.
  • Chilling Time: Properly chill the cheesecake bites to set them before serving.
  • Serving Size: Keep the bites small and uniform for easy serving and a delightful presentation.
  • Variety of Flavors: Experiment with different flavors or toppings for variety.

Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.