Cheesecake Bites with Diploma Picks (Printable)

Creamy cheesecake bites with a crispy crust, fresh berries, and a festive touch perfect for celebrations.

# What You Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 12 ounces cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons sour cream

→ Topping

09 - 1/2 cup fresh mixed berries, diced
10 - 2 tablespoons fruit preserves, optional

→ Decoration

11 - Graduation-style diploma picks

# How To Make It:

01 - Preheat oven to 325°F. Line a 24-cup mini muffin pan with mini cupcake liners.
02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
03 - Spoon 1 teaspoon of crust mixture into each liner and press down firmly.
04 - Bake crusts for 5 minutes, then remove from oven and let cool slightly.
05 - In a large bowl, beat cream cheese and sugar until smooth and creamy.
06 - Add egg, vanilla extract, and sour cream to the cream cheese mixture; blend until just combined.
07 - Spoon approximately 1 tablespoon of cheesecake filling over each crust, smoothing the tops.
08 - Bake for 13 to 15 minutes, until centers are set but still slightly jiggly.
09 - Remove from oven and cool in pan for 15 minutes.
10 - Transfer cheesecakes to a wire rack and continue cooling to room temperature.
11 - Chill cheesecakes in the refrigerator for at least 1 hour.
12 - Top each cheesecake bite with fresh berries. Warm fruit preserves if desired and brush lightly over berries for shine.
13 - Insert diploma picks into each cheesecake bite just before serving.

# Helpful Tips:

01 -
  • They look impossibly fancy but come together faster than you'd think, which means you can actually enjoy the party instead of stress-baking.
  • The creamy filling paired with that buttery graham cracker crunch creates a texture contrast that makes people ask for your recipe before they've even finished chewing.
02 -
  • The temperature matters more than you think—325°F instead of the usual 350°F prevents the tops from cracking and keeps the filling creamy rather than cakey.
  • If your cream cheese is straight from the fridge, it will never fully blend and you'll taste the grittiness; give it at least 30 minutes on the counter before you start.
03 -
  • Don't open the oven door while the cheesecakes are baking; sudden temperature changes invite cracks.
  • If you don't have a mini muffin pan, you can make these in a regular muffin pan (they'll just be bigger) or even in a square pan cut into 24 pieces—adjust baking time accordingly.
Go Back