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Easy Mini Cheesecakes with Fresh Berries

Easy Mini Cheesecakes

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Easy Mini Cheesecakes are a delightful dessert perfect for any occasion. These individual cheesecakes are simple to make and feature a creamy filling on a crunchy crust, topped with fresh berries. They are a great alternative to a full-sized cheesecake, offering portion control and easy serving.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Fresh berries for topping (strawberries, blueberries, raspberries)

Instructions

  1. Preheat oven to 325 degrees F (160 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
  4. In a large bowl, beat softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
  5. Beat in eggs one at a time, then stir in vanilla extract and sour cream until just combined. Do not overmix.
  6. Spoon the cream cheese mixture evenly over the crusts, filling each liner about two-thirds full.
  7. Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
  8. Remove from oven and let cool completely in the muffin tin.
  9. Once cool, refrigerate for at least 2 hours before serving.
  10. Top with fresh berries just before serving.

Notes

  • For best results, make sure your cream cheese is at room temperature before mixing to prevent lumps.
  • Do not overbake the cheesecakes. They will continue to set as they cool.
  • You can use other toppings like chocolate sauce, caramel, or fruit compote.
  • These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days.

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