Easy Graduation Cheesecake Bites

# What You'll Need:

→ Crust

01 - 1 cup (100 g) graham cracker crumbs

02 - 3 tbsp (40 g) granulated sugar

03 - 4 tbsp (60 g) unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz (450 g) cream cheese, softened

05 - 1/2 cup (100 g) granulated sugar

06 - 2 large eggs

07 - 1 tsp pure vanilla extract

08 - 1/4 cup (60 ml) sour cream

09 - Pinch of salt

→ Topping (Optional)

10 - 1/2 cup (120 ml) whipped cream

11 - Festive sprinkles or mini chocolate graduation caps

12 - Fresh berries for garnish

# How To Make It:

01 - Preheat oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners.

02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly.

03 - Bake the crusts for 5 minutes. Remove from oven and let cool slightly.

04 - For the filling, beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time, then add vanilla, sour cream, and a pinch of salt. Mix until just combined.

05 - Divide the cheesecake batter evenly among the prepared crusts, filling each almost to the top.

06 - Bake for 13–15 minutes, or until centers are just set (a slight jiggle is ok).

07 - Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack. Cool to room temperature, then refrigerate for at least 30 minutes.

08 - Before serving, top with whipped cream and decorations as desired.

# Top Tips:

01 -

This recipe lets you get festive without a trace of stress—perfect when you’re juggling balloons and last-minute congratulations cards.
Cheesecake bites are soft, creamy, and just the right size for hands too busy tossing graduation caps.

02 -

Once, I rushed the chilling and the cheesecakes stuck to the liners—let them cool fully, it makes all the difference.
Using room-temperature cream cheese means no frustrating lumps and a filling that’s impossibly smooth.

03 -