Cheesecake Bites with Diploma Picks (Printer Version)

Creamy cheesecake bites on buttery crust topped with fresh berries and festive picks for celebrations.

# What You'll 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 or DIY paper and twine picks

# How to Prepare:

01 - Preheat oven to 325°F. Line a 24-cup mini muffin pan with mini cupcake liners.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly incorporated.
03 - Spoon 1 teaspoon of crust mixture into each cupcake liner and press down firmly with your fingertip.
04 - Bake crusts for 5 minutes until lightly set. Remove from oven and allow to cool slightly.
05 - Beat softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer.
06 - Add egg, vanilla extract, and sour cream to the cream cheese mixture. Blend until just combined, avoiding overmixing.
07 - Divide cheesecake filling evenly among crusts, adding approximately 1 tablespoon per cup and smoothing the surface.
08 - Bake for 13 to 15 minutes until centers are set but retain a slight jiggle when gently shaken.
09 - Remove from oven and allow cheesecakes to cool in the pan for 15 minutes, then transfer to a wire rack.
10 - Place cheesecakes in the refrigerator for at least 1 hour until fully chilled and set.
11 - Crown each cheesecake bite with fresh mixed berries. Optionally, warm fruit preserves and brush lightly over berries for enhanced shine.
12 - Insert diploma picks into the center of each cheesecake bite immediately before serving for festive presentation.

# Expert Suggestions:

01 -
  • They're creamy and tangy without being heavy, so you can actually eat more than one without feeling guilty.
  • The whole thing comes together in under an hour of active work, then you just chill and decorate whenever you're ready.
  • They look incredibly impressive on a platter, but nobody needs to know how simple they actually are.
02 -
  • If your filling cracks on top during baking, you either overbaked it or baked it too hot—next time lower the oven by 10 degrees and watch that center jiggle like it's your job.
  • Room temperature ingredients make the difference between a smooth filling and one full of tiny cream cheese lumps that no amount of mixing will fix.
03 -
  • Use a small ice cream scoop (the kind with a trigger release) to fill the liners evenly—it takes 30 seconds of practice and then you're set for 24 perfect portions.
  • If you don't have mini muffin liners, you can bake these directly in a greased pan and peel them out once cooled, though the liners make everything easier and keep your hands cleaner.
Go Back