Mini Mixed Berry Cheesecakes
These mini mixed berry cheesecakes are individual-sized creamy cheesecakes with a buttery graham cracker crust, topped with fresh strawberries, blueberries, raspberries, and blackberries. The cheesecake filling is smooth, lightly sweet, and rich with classic vanilla flavor, while the graham crust provides a slightly crunchy and buttery base that balances the creamy texture. The fresh berries add natural sweetness and brightness, giving the dessert a fresh and colorful finish. This style of mini
- Total time
- 50 min
- Servings
- 12
- Calories
- 210
- Protein
- 4g
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ¼ cup sour cream
- 6 strawberries, sliced
- ⅓ cup blueberries
- ⅓ cup raspberries
- ⅓ cup blackberries
Instructions
- 1
Preheat your oven to 325°F (163°C). Place paper liners into a 12-cup muffin pan or lightly grease the muffin pan so the cheesecakes do not stick.
- 2
In a bowl, add 1 cup graham cracker crumbs, 3 tablespoons sugar, and 4 tablespoons melted butter. Stir everything together until all the crumbs look slightly wet and sandy.
- 3
Take about 1 tablespoon of the graham cracker, sugar, and melted butter mixture you just made and place it into the bottom of each muffin cup.
- 4
Use the back of a spoon or your fingers to press the graham cracker mixture firmly into the bottom of each cup so it forms a small crust layer.
- 5
Place the muffin pan into the oven and bake the crust for 5 minutes. After baking, remove the pan from the oven and let it cool while you prepare the cheesecake filling.
- 6
In a new mixing bowl, add 12 ounces softened cream cheese. Use a mixer or spoon to stir it until it becomes smooth and creamy with no lumps.
- 7
Add 1/2 cup sugar and 1 teaspoon vanilla extract to the smooth cream cheese. Mix again until everything is well combined.
- 8
Add 1 egg to the cream cheese mixture and mix slowly until the egg is fully blended into the mixture.
- 9
Add 1/4 cup sour cream to the bowl and stir until the mixture becomes smooth and creamy. This mixture will be the cheesecake filling.
- 10
Spoon the cream cheese cheesecake filling you just made on top of the graham cracker crust in each muffin cup. Fill each one almost to the top.
- 11
Place the muffin pan back into the oven and bake for 15–18 minutes. The cheesecakes should look mostly set but still slightly soft in the center.
- 12
Remove the pan from the oven and let the cheesecakes cool at room temperature for about 30 minutes.
- 13
After they cool, place the cheesecakes in the refrigerator and chill them for at least 2 hours so they fully firm up.
- 14
Once the cheesecakes are cold and set, place one slice of strawberry, a few blueberries, a raspberry, and a blackberry on top of each mini cheesecake.
- 15
Serve the mini cheesecakes chilled. The creamy cheesecake, buttery graham crust, and fresh berries create a balanced sweet dessert.
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