Cheesecake Bites with Diploma Picks (Printable version)

Creamy bite-sized cheesecakes with graham crust and fresh berries topped with decorative diploma picks.

# 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 - 24 graduation-style diploma picks

# Directions:

01 - Preheat oven to 325°F. Line a 24-cup mini muffin pan with cupcake liners.
02 - Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until evenly combined.
03 - Spoon 1 teaspoon of crust mixture into each liner and press down firmly to create an even base.
04 - Bake crusts for 5 minutes, then remove from oven and allow to cool slightly.
05 - In a large bowl, beat softened cream cheese and sugar using an electric mixer until smooth and creamy.
06 - Add egg, vanilla extract, and sour cream to the cream cheese mixture, blending until just combined.
07 - Spoon approximately 1 tablespoon of cheesecake filling over each crust, smoothing the tops evenly.
08 - Bake for 13 to 15 minutes until the centers are set but still slightly jiggly.
09 - Remove from oven and cool in the pan for 15 minutes.
10 - Transfer cheesecakes to a wire rack and cool to room temperature.
11 - Refrigerate cheesecakes for at least 1 hour until completely chilled.
12 - Top each cheesecake bite with fresh berries. For extra shine, warm fruit preserves and brush lightly over berries.
13 - Insert diploma picks into each cheesecake bite immediately before serving.

# Expert Advice:

01 -
  • They look fancy enough to impress but honest enough that you won't stress making them.
  • Each bite delivers that perfect cheesecake texture without the commitment of a full-sized cake.
  • The diploma picks turn them into instant celebration décor that actually gets eaten.
  • You can make them ahead and just add berries and picks before serving.
02 -
  • Don't skip cooling the baked cheesecakes in the pan for those crucial 15 minutes—rushing them to the rack can cause cracking on top.
  • The slight jiggle in the center when they finish baking is not a mistake; it's exactly what you want, as they'll continue to set as they cool and chill.
  • Make sure your cream cheese is truly softened; cold cream cheese creates lumps that no amount of beating can fully remove.
03 -
  • Let your cream cheese soften completely at room temperature—it makes an enormous difference in texture and is worth the 30 minutes of patience.
  • Use a small cookie scoop or measuring spoon for the filling so each bite is evenly sized and bakes uniformly.
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