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Mini Maple Bacon Cheesecakes

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These mini maple bacon cheesecakes combine a buttery graham cracker crust, creamy maple-infused cheesecake filling, and crispy bacon crumbles for the ultimate sweet and savory bite-sized treat. Perfect for parties, brunches, or whenever you want a unique dessert that’s easy to share and impossible to resist.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs (or digestive biscuits, crushed)
  • 2 tbsp (28g) granulated sugar
  • 4 tbsp (56g) unsalted butter, melted
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (60ml) pure maple syrup
  • 1/4 cup (50g) brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (60g) sour cream
  • Pinch of salt
  • 4 slices thick-cut bacon (about 110g), cooked crispy and crumbled
  • 1 tbsp (15ml) pure maple syrup (for glazing bacon)
  • Optional: Chopped pecans or walnuts
  • Optional: Extra maple syrup, for drizzling

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a small bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Spoon about 1 tablespoon of mixture into each muffin liner and press down firmly. Bake for 5 minutes, then let cool.
  3. In a skillet over medium heat, cook bacon until crispy (about 6–8 minutes). Drain and cool on paper towels. Once cool, crumble bacon and toss with 1 tablespoon maple syrup. Set aside.
  4. In a large mixing bowl, beat cream cheese until smooth (about 2 minutes). Add maple syrup, brown sugar, and vanilla extract. Beat again until fully combined. Add egg and sour cream, then beat just until smooth. Stir in a pinch of salt.
  5. Divide the cheesecake filling evenly among the crusts (about 2 tablespoons per cup). Smooth tops with a spatula. Sprinkle half the maple-glazed bacon over the filling.
  6. Bake for 17–20 minutes, until centers are just set but still a little jiggly. Edges should look slightly puffed. Don’t overbake.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack. Refrigerate at least 2 hours (overnight is better).
  8. Before serving, sprinkle remaining bacon on top. Drizzle with extra maple syrup if desired. Add nuts if using. Serve chilled.

Notes

For gluten-free, use gluten-free graham crackers or almond flour for the crust. For dairy-free, use plant-based cream cheese and sour cream. Turkey bacon can be substituted for regular bacon. Let cream cheese and egg come to room temperature for the smoothest filling. Don’t overmix after adding the egg to avoid cracks. Cool completely before chilling for best texture. Store in the fridge for up to 5 days or freeze (without bacon topping) for up to 2 months.

Nutrition

Keywords: mini cheesecake, maple bacon, sweet and savory dessert, party bites, brunch, easy cheesecake, bacon dessert, maple syrup, individual cheesecakes, muffin tin dessert

Find it online: https://tessierecipes.com/mini-maple-bacon-cheesecakes-recipe-easy-sweet-and-savory-bites/