Do you want to relax after a hectic day at work? Well, any sort of sweet dish can improve your mood, stimulating the pathways in your brain that can make you feel better.

Why not fill your mouth with the goodness of cheesecake? It’s divine in every bite, with cream cheese filling, buttery crust, and tangy sauces that fulfill your sweet tooth cravings and make you feel better instantly.

1- Easy Mini Strawberry Cheesecake Recipe

A buttery graham crust, tangy strawberry sauce, and cream cheese filling combine to create delicious mini strawberry cheesecakes. Let’s start preparing them. 

Ingredients

To make the crust, you need: 

• 3 tablespoons granulated sugar. 
• 1 cup graham cracker crumbs.
• 3 tablespoons melted unsalted butter. 

For the cheesecake filling: 

• 1/3 cup granulated sugar.
• 2 eggs at room temperature. 
• 16 ounces softened cream cheese.
• 1 tsp vanilla extract.
• 1/3 cup sour cream at room temperature. 

For strawberry sauce: 

• 1/3 cup granulated sugar.
• 16 ounces sliced strawberries.
• 2 teaspoons fresh lemon juice. 

Instructions: 

1- Keep a cupcake liner in each cavity in a muffin pan and keep it aside. 

2—In a bowl, add the crust ingredients. Start by adding granulated sugar, melted butter, and graham crumbs. Mix the ingredients together until well combined. 

3—Transfer the crumbs mixture into the cupcake liners fitted with the cavities. Gently press it to hold a firm shape using a spatula.

Place this muffin pan in the preheated oven at 325 ͦF for about 5 minutes until the crumbs are light brown in color. Then, set it aside. 

4—To prepare cheesecake, transfer the cream cheese to a large bowl, and then beat the cheese using an electric beater or a mixer until it is smooth in texture. 

5- Pour vanilla extract into the smooth cream cheese and then add in granulated sugar and sour cream. Mix well until a smooth texture is obtained. 

6- Using a beater at low speed start adding and stirring eggs one by one. Once the filling is ready pour evenly in the cavities of your muffin pan just above the baked crust and keep the muffin tray in oven bake at 325 ͦF for about 15-20 minutes. 

7- Once the top of the crust is set, take out the tray from the oven and let it rest and cool for about 1 hour. Afterward, pick up the cheesecake liners carefully from the pan and let them chill for about 4-5 hours just before serving. 

8- For making the strawberry sauce, transfer all the sauce ingredients into the non-stick pan. Stir and mix the ingredients on a medium stove for about 8-10 minutes. Reduce the flame and keep on cooking until the sauce gets thickened stirring in between. 

9- Once cooked, pour the sauce into the air-tight jar and keep it in the fridge to chill while serving the mini cheesecakes pour the chilled sauce as the topping before serving, and voila your easy-peasy mini strawberry cheesecakes are ready to elevate your day. 

Calorie count: 

A mini cheesecake contains 200-350 calories but the calorie count my increase if additional sugar or whipping cream is added. 

2- Pumpkin Spice Cheesecake Bites

Looking for a sweet dish without compromising the calories?

Well, look no further because these easy-to-make pumpkin spice cheesecake bites are the healthy option that ensures being gluten-free, introducing fresh pumpkins of the current fall season and a subtle blend of sweetness. Let’s begin: 

Ingredients: 

• 6-8 ounces softened cream cheese.
• ¾ cup pumpkin puree.
• 1 cup whipping cream (heavy). 
• ¾ cup sugar.
• 1 tsp vanilla extract.
• 1 tbsp pumpkin spice seasoning. 
• You can substitute seasoning with ½ tsp powdered cinnamon, nutmeg and clove.
• ½ stick melted butter. 
• 1 sleeve graham cracker. 

Instructions

1- Begin the preparation method by first making the crumbs for that you need graham crackers and melted butter stick, transfer them both to a food processor, and grind the ingredients until you obtain ground crumbs. 

2- For the cream batter add the remaining ingredients in a large bowl, cream cheese, pumpkin puree, whipping cream, sugar, vanilla extract, and seasoning mix all the ingredients with the help of a mixer until you get a smooth texture. 

3- Now spoon out 2 tbsp grounded crumbs into each cavity of the muffin pan. Press it gently using a spatula or spoon. Once it settles down pour the batter over the crumbed base in the cavities to the top of the cavity, and smooth out the top using a spatula. 

4- Place your muffin pan into the freeze for about 4-5 hours and later pop them out of the muffin tray let them sit for 20 minutes, garnish the top with whipped cream and cinnamon and your easy no-bake pumpkin spice cheesecakes are ready to enjoy. 

Calories count: 

Each standard-size pumpkin spice cheesecake bite contains 250-320 calories. Changing the size and the whipped cream topping may increase the calorie count. 

3- Churro stuffed Cheesecake Bites

Fulfilling crispy crunch and a creamy cheesecake filling all coated with sweet cinnamon sugar. Yeah, you guessed it right I am talking about the classic churro-stuffed cheesecake bites.

When talking about the cheese cake recipes, how can I forget to mention this creamy and crunchy churro dough recipe? Let’s begin: 

Ingredients:  

For cheese cake filling: 

• 8 ounce softened cream cheese. 
• ¼ cup granulated sugar. 
• 1 tsp vanilla extract.
• ¼ cup sour cream. 

For preparing dough make sure you have: 

• 1 package refrigerated roll dough or use homemade. 
• ½ cup granulated sugar for coating. 
• 2 tsp ground cinnamon for coating. 
• Vegetable oil. 

Instructions

1- In a bowl, pour all the ingredients of cheesecake filling, the cream cheese, granulated sugar, vanilla extract, and sour cream. Beat the mentioned ingredients to get a smooth texture. 

2- Roll out the crescent dough and cut into either triangles or squares. You can also use homemade dough, first roll it out and then cut into the desired shape. 

3- Now spoon out the cream cheese batter and transfer 1 tbsp over the center of each dough triangles or squares. Fold the dough and press the edges to seal the filling. 

4- Mix cinnamon and granulated sugar on a flat surface for coating. 

5- Transfer vegetable oil into a frying pan and fry all the dough balls in batches. Fry each side for 2-3 minutes and then flip the side until golden brown.

Take out the fried dough balls first coat them with the cinnamon and sugar and then place on a paper towel to remove excess oil. 

Calories count: 

Each churro stuffed cheesecake bite has around 80-150 calories. Varying the size of bites and the filling varies the calorie count. 

4- Easy no-bake Cheesecake Bites

Whip up this easy peasy, no-bake and mini cheesecake bites within 20 minutes with endless topping choices and enjoy. Let’s start making them: 

Ingredients: 

For making crumbs crust:

• 120 g graham crackers. 
• 2 tbsp granulated sugar. 
• 1/8 tsp ground cinnamon. 
• 70 g unsalted butter. 

Cheesecake Filling: 

• ¾ cup heavy cream. 
• 8 ounce cream cheese. 
• 3 tbsp sour cream.
• 5 tbsp granulated sugar. 
• 1 tsp lemon juice.
• ¼ tsp vanilla extract.
• 12 ounce pie filling or other toppings. 

Instructions: 

1- Using a food processor, grind the crust ingredients such as crackers, sugar, cinnamon and butter. Grind them together until it looks like wet sand. 

2- Keep cupcake liners in your muffin pan cavities. Now spoon the cracker crumbs into each cupcake cavity, and press it to be flattened using the bottom of a glass or any cup. Once the crust is flat within each cavity keep it in the freezer. 

3- The next step is to make the cheesecake filling, start by adding heavy cream, and pour it into a large bowl using a blend beat the cream until stiff peaks are formed. 

4- In a separate bowl beat the cream cheese, sour cream, sugar, lemon juice, and vanilla extract using a beater. Once all these ingredients are well combined using a spatula gently fold the whipped cream into this cream cheese batter. 

5- Scoop out the cheesecake filling and fill the cupcake liners until they are about ¾ full. Smooth out the top and then chill in the refrigerator for an hour or so. 

6- Right before the serving add a spoonful of pie filling over the no-bake cheesecake bites. 

Calories count: 

• One no-bake cheesecake bite has around 80-150 calories, adding fruit toppings can increase the calorie count by 5-10 calories. 

5- Oreo Cheesecake Bites

Incorporating oreo into various dishes is quite hyped these days. Let’s try adding the most hyped Oreo biscuits into cheesecake bites to amaze your family and adding one more dessert to your family’s favorite cuisines. 

Ingredients: 

To prepare crust you need: 

• 18 regular-size Oreo cookies for crust. 
• 8 Oreo cookies for filling. 
• 4 tbsp melted butter. 
• 16 ounce cream cheese. 
• ½ cup granulated sugar. 
• ½ cup sour cream.
• 3 tbsp heavy whipping cream.
• 2 tsp vanilla extract. 
• 2 large eggs.

For garnishing you need: 

• 16 mini Oreo cookies as a topping. 
• Whipped cream. 

Instructions: 

1- Preheat your oven to 350 ͦF and line all the cupcake liners in the cavities of muffin pan.

2- Transfer 18 regular-sized Oreo cookies in the food processor, and pulse the food processor until the Oreo cookies are finely ground as crumbs. Or put the regular-size oreo cookies into a zip lock bag and crush them using a rolling pin. 

3- Now transfer these crushed Oreo crumbs into a bowl add melted butter then mix the butter and crushed crumbs with a fork until well combined. 

4- In each cupcake liner, evenly distribute the Oreo crumbs and using the back of a spoon or a small measuring cup even out the surface and press firmly to make it flat. Once done bake this oreo crust for 6 minutes to set the crust. After mentioned time remove from the oven and let them cool. 

5- Put the cream cheese in a bowl and beat it using a handheld beater for 2-3 minutes until it becomes creamy. Now add the remaining ingredients one by one heavy cream, sugar, vanilla extract, sour cream, and eggs beat them at low speed to get well combined filling. 

6- For the crunch in the filling, crush the remaining 8 Oreo cookies into large chunks and add in the filling, then gently fold the filling using a flat spatula. Pour the filling over the pre-baked Oreo crust in the cupcake liners. Smooth out the top of each liner and then bake for 15-20 minutes. Let the baked cheesecakes cool and then transfer to the freezer for 3-4 hours. 

7- Top with whipped cream, oreo chunks, and the mini Oreo cookies, whatever you like. 

Calories Count: 

Each oreo cheesecake bite contains 100-200 calories. 

6- Lemon Cheesecake Bites

Let’s shape our traditional cheesecakes into lemon cheesecake bites using lemon juice and lemon zest. Let’s start: 

Ingredients: 

• 24 ounce softened cream cheese.
• 1 cup granulated sugar.
• 3 large eggs at room temperature.
• 2 tbsp lemon zest. 
• 3 tbsp lemon juice. 
• 1 tsp vanilla extract. 

For making the crust: 

• 2 cups graham cracker crumbs. 
• 1/3 cup granulated sugar. 
• 2/3 cup melted butter. 

For the lemon glaze: 

• 1 cup granulated sugar.
• 2 large eggs at room temperature.
• ¼ cup lemon juice.
• 3 tbsp lemon zest. 
• 6 tbsp melted butter. 

Instructions: 

1- Preheat the oven at 350ͦ F and line the cupcake liners in the muffin pan cavities. 

2- In a bowl, add cracker crumbs, sugar and melted butter mix using a fork until they are well combined. Transfer cracker crumbs into each cupcake liner. In each cupcake liner, evenly distribute the crumbs and using the back of a spoon or a small measuring cup even out the surface and press firmly to make it flat. 

3- Keep this muffin pan in the oven for 5 minutes, once the crust is baked remove the pan and let it cool. 

4- In a bowl add cream cheese and beat it using a blender until creamy then add sugar beat it gently and for a while. Add whisked eggs to the creamy cheese and beat at low speed until well combined. Now stir, vanilla extract, lemon juice and zest and blend. 

5- Pour the filling over the pre baked crust in the cupcake liners. Smooth out the top of each liner and then bake for 15-20 minutes. Let the baked cheesecakes cool and then transfer to the freezer for 3-4 hours. 

6- For making lemon glaze, pour egg, sugar, lemon juice and lemon zest and whisk it until well combined. Add butter to the pan, and stir consistently until the mixture thickens and it will be done when the glaze becomes sticky.

Transfer it from the sauce pan into a bowl, and refrigerate the lemon glaze to cool for a few hours or overnight. Top the lemon cheesecake with lemon glaze and enjoy. 

Calories Count: 

Each standard lemon cheesecake bite contains 250-350 calories.