Maple Olive Cheesecake Bites


  • 1/2 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • 6 oz. cream cheese, at room temperature
  • 3 tablespoons pure maple syrup
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup coarsely chopped California ripe olives


  1. Preheat oven to 325°F and coat 16 to 20 cup mini muffin tins with nonstick cooking spray or lightly butter.
  2. Stir together graham cracker crumbs, butter and sugar in a small bowl. Place equal amounts into each mini muffin cup then press firmly into the bottom of each. Working with one cup at a time, press a small piece of plastic wrap onto the surface and press crust firmly into mini muffin cups.
  3. Beat cream cheese, maple syrup and sugar in a large bowl of an electric mixer until smooth; beat in flour and vanilla on low speed. Add egg and beat just until combined; stir in olives.
  4. Spoon equal amounts into each cup (they will be very full). Bake for 20 to 25 minutes or until filling feels set to the touch.
  5. Let cool completely, then run a small thin knife around the edge of each to remove from pan. Makes 16 to 20 mini cheesecakes.

NOTE: All pans are slightly different in size. Smaller cups will yield more cheesecakes.