Description
These Mini Berry Cheesecakes are delightful, bite-sized treats featuring a buttery graham cracker crust, creamy cheesecake filling, and a vibrant mixed berry topping. Perfect for parties, picnics, or elegant desserts, they offer a harmonious blend of textures and flavors in every bite.
Ingredients
Units
Scale
- For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
- For the Berry Topping
- 1 cup mixed berries (blueberries, raspberries, strawberries)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner. Bake for 5 minutes. Cool.
- In a large bowl, beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, lemon juice, and zest.
- Spoon the filling over crusts evenly. Bake for 18–20 minutes, until centers are set. Cool, then refrigerate at least 2 hours.
- For the topping, cook berries, sugar, and lemon juice over medium heat until juicy. Stir in cornstarch mixture and cook until thick. Cool.
- Spoon berry topping over chilled cheesecakes. Garnish with mint if desired.
Notes
- Bring ingredients to room temperature for the smoothest filling.
- Store covered in the fridge for up to 3 days.
- Can be frozen before topping; thaw in the fridge before serving.
Nutrition
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
