When my eldest daughter requested a cheesecake, the lack of a springform pan and plans for a Memorial Day cookout inspired a creative twist: mini cheesecake bites, baked in a standard cupcake pan. The result? A crowd-pleasing, bite-sized dessert that traveled easily and delighted the whole family.
Ingredients
- 1 box Nilla Wafers (for the crust)
- 3 (8-ounce) packages full-fat cream cheese, softened to room temperature
- 1/4 cup sour cream, room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325°F. Line a standard cupcake pan with paper liners. Place one Nilla Wafer in the bottom of each liner to form the crust.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth, about 1–2 minutes.
- Add the sugar and vanilla extract, beating again until the mixture is smooth.
- Add the eggs one at a time, mixing at medium-low speed just until combined. Scrape down the sides of the bowl as needed to ensure an even batter.
- Spoon the cheesecake filling over the crusts, filling each cupcake liner nearly to the top. A 2-tablespoon cookie scoop works well for portioning.
- Bake for 25–27 minutes, or until the centers are almost set. The cheesecakes should jiggle slightly in the center when gently shaken.
- Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or overnight for best results.
Blueberry Compote Topping
While the cheesecakes chilled, Aunt Katie and the eldest daughter teamed up in the kitchen to make a fresh blueberry compote. They combined one pint of blueberries, 1/4 cup sugar, the juice of one lemon, and a spoonful of cornstarch in a saucepan. The mixture was cooked over low heat until thickened, then chilled before serving.
When it was time for dessert in the Poconos, Uncle Mike—affectionately known as “Mike and Ike”—was in charge of serving the compote over each cheesecake bite.
A Family Favorite
The mini cheesecakes, topped with homemade blueberry compote, proved to be a big hit with Grandma, Gramps, Aunt Katie, Uncle Mike, and the rest of the family. Bite-sized and easy to serve, these cheesecakes are perfect for gatherings and celebrations.
Tip: For variety, swap in other fruit toppings or a drizzle of chocolate ganache. Mini cheesecake bites are endlessly adaptable and sure to become a family favorite at your next cookout.
