Cheesecake Bites Diploma Picks (Printable)

Creamy cheesecake bites with graham crust and fresh berries, chilled and served with festive 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

# Step-by-Step Directions:

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

# Expert Hints:

01 -
  • They're small enough to eat in two bites but taste like you spent hours making them.
  • You can prep the crusts ahead and even freeze the unbaked filling, making last-minute entertaining actually doable.
  • That moment when someone bites into one and their eyes light up never gets old.
02 -
  • Don't open the oven door while they're baking—the temperature shock causes cracks that no topping can hide.
  • If your cream cheese is even slightly cold, you'll end up with tiny lumps throughout the filling that ruin the creamy texture you're after.
03 -
  • Use an ice cream scoop to portion the crust mixture evenly—it takes the guesswork out and makes everything consistent.
  • Brush the fruit preserves warmed and cooled slightly, not piping hot, so they don't wilt the berries into submission.
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