Mini Mixed Berry Cheesecakes
Delightful mini cheesecakes that combine creamy cheesecake with vibrant mixed berry flavors, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Filling
- 16 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 0.5 cup granulated sugar
- 2 large eggs Add one at a time.
- 1 tsp vanilla extract
- 0.5 cup sour cream
Berry Topping
- 1 cup strawberries, chopped
- 0.5 cup raspberries
- 0.5 cup blackberries
- 0.25 cup red currants or extra raspberries
- 0.33 cup berry jam or preserves
- 1 tbsp lemon juice
- Fresh mint leaves for garnish
- Powdered sugar (optional)
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a muffin pan with cupcake liners.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press about 1 1/2 tablespoons of the crust mixture firmly into each cupcake liner. Bake for 5 minutes, then let cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Mix in vanilla extract and sour cream until silky smooth, avoiding overmixing.
Baking
- Divide the cheesecake filling evenly over the crusts, filling each liner nearly full.
- Bake for 16–18 minutes, until the centers are just slightly jiggly.
Finishing Touches
- Let the mini cheesecakes cool completely, then refrigerate for at least 3 hours or overnight.
- In a small saucepan, gently warm the berry jam with lemon juice until glossy and smooth. Let cool slightly.
- Spoon the berry glaze over each mini cheesecake, then top with fresh berries.
- Garnish with mint leaves and powdered sugar before serving.
Notes
These mini cheesecakes can be served directly in the cupcake liners for easy handling. Store in an airtight container in the refrigerator for up to 5 days.