Mini Berry Cheesecakes

Short Description

Mini Berry Cheesecakes are delightful, individual-sized desserts that combine a buttery graham cracker crust with a rich, creamy cheesecake filling, all topped with fresh, vibrant berries. These bite-sized treats are perfect for gatherings, offering a convenient and elegant way to enjoy the classic flavors of cheesecake without the need for slicing.

Why You’ll Love This Recipe

• Perfect Portions: Individual servings make these cheesecakes ideal for parties, picnics, or as a personal indulgence.
• Quick and Easy: Simpler to prepare than a full-sized cheesecake, with faster baking and cooling times.
• Versatile Toppings: Customize with your favorite berries or a mix for a colorful presentation.
• Make-Ahead Friendly: Prepare in advance and refrigerate until ready to serve, saving time on the day of your event.
• Elegant Presentation: The combination of creamy filling and fresh berries offers a visually appealing dessert that’s sure to impress.Allrecipes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, meltedthecomfortofcooking.com+5Log in or sign up to view+5Glamour+5Pastry & Beyond+3thecomfortofcooking.com+3Glamour+3gingersnapsbakingaffairs.com+5The Guardian+5Glamour+5

For the Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Vanilla extract
• EggsGlamourThe Guardian

For the Topping:

• Fresh berries (such as strawberries, blueberries, raspberries)
• Whipped cream (optional)
• Lemon zest (optional)

Directions

1. Prepare the Crust: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
2. Bake the Crust: Bake the crusts for 5 minutes. Remove from the oven and allow them to cool while preparing the filling.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, beating after each addition until just incorporated.
4. Assemble the Cheesecakes: Divide the cheesecake filling evenly among the prepared crusts, filling each about ¾ full.
5. Bake: Bake for 18–20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow to cool in the pan for 10 minutes.
6. Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or until fully set.
7. Top and Serve: Before serving, top each mini cheesecake with fresh berries. Add a dollop of whipped cream and a sprinkle of lemon zest if desired.Allrecipes+1Bake to the roots+1

Servings and Timing

• Yield: 12 mini cheesecakes
• Preparation Time: 15 minutes
• Baking Time: 18–20 minutes
• Chilling Time: 2 hours
• Total Time: Approximately 2 hours and 35 minutesLog in or sign up to viewgingersnapsbakingaffairs.com+1Pastry & Beyond+1Glamour

Variations

• Berry Swirl: Add a swirl of berry puree to the cheesecake filling before baking for a marbled effect.
• Chocolate Crust: Replace graham crackers with chocolate cookie crumbs for a richer flavor.
• Lemon Zest: Incorporate lemon zest into the filling for a citrusy twist.
• Nutty Base: Add finely chopped nuts to the crust mixture for added texture and flavor.

Storage/Reheating

• Refrigeration: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual cheesecakes without toppings for up to 2 months. Thaw in the refrigerator overnight before serving.
• Serving: Best served chilled. Add fresh toppings just before serving to maintain freshness.

FAQs

How can I tell when the mini cheesecakes are done baking?

The centers should be set but still slightly jiggly. They will firm up as they cool.

Can I use frozen berries for the topping?

Yes, but thaw and drain them well to prevent excess moisture from affecting the cheesecake texture.

Is it necessary to use paper liners in the muffin tin?

While not mandatory, liners make it easier to remove the cheesecakes and serve them neatly.Reddit+2gingersnapsbakingaffairs.com+2thecomfortofcooking.com+2

Can I make these cheesecakes ahead of time?

Absolutely. Prepare and refrigerate them up to 2 days in advance. Add fresh toppings just before serving.

What type of cream cheese is best for this recipe?

Use full-fat block-style cream cheese for the best texture and flavor.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake. Allowing them to cool gradually can also help prevent cracks.

Can I add flavorings to the cheesecake filling?

Yes, consider adding lemon zest, almond extract, or a swirl of berry puree for added flavor.

What other toppings can I use besides fresh berries?

Try chocolate ganache, caramel sauce, or fruit compotes for variety.

How long should I let the cheesecakes cool before refrigerating?

Allow them to cool at room temperature for about 10 minutes before transferring to the refrigerator.gingersnapsbakingaffairs.com+1Reddit+1

Can I double the recipe?

Yes, double the ingredients and use two muffin tins to yield 24 mini cheesecakes.The Guardian+1Glamour+1

Conclusion

Mini Berry Cheesecakes offer a delightful and convenient way to enjoy the classic dessert. Their individual portions make them perfect for gatherings, while the combination of creamy filling and fresh berries ensures they are a crowd-pleaser. With the ability to prepare them in advance and customize toppings to suit any occasion, these mini cheesecakes are a versatile addition to your dessert repertoire.

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