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Mini Cheesecakes with Fresh Berries Recipe

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4.2 from 55 reviews

  • Author: Amina
  • Total Time: 48 minutes plus 2 hours chilling
  • Yield: 24 mini cheesecakes

Description

Delight in these Mini Cheesecakes with Fresh Berries, a perfect individual dessert featuring a buttery graham cracker crust topped with a smooth cream cheese layer and a tangy sour cream topping. Finished with fresh blueberries and raspberries, these bite-sized treats are ideal for parties or a sweet snack.

Ingredients

Crust

  • 16 Graham Crackers
  • 1/4 lb. melted butter
  • 1/4 cup sugar

Cream Cheese Layer

  • 16 ounces cream cheese (room temperature)
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract

Sour Cream Layer

  • 1 pint sour cream
  • 1/3 cup sugar

Topping

  • 1 cup fresh blueberries
  • 1 cup fresh raspberries

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the mini cheesecakes.
  2. Prepare the Crust: Crush the graham crackers into crumbs and combine them thoroughly with melted butter and 1/4 cup sugar in a bowl to form the crust mixture.
  3. Line the Pan: Place paper cupcake liners into each well of a cupcake pan and spray each liner lightly with non-stick cooking spray to prevent sticking.
  4. Form the Crust Base: Spoon about one tablespoon of the crust mixture into each cupcake liner, then press it firmly and evenly on the bottom using the back of a juice glass or measuring spoon to create a solid base.
  5. Make the Cream Cheese Filling: In a medium bowl, beat together the cream cheese, eggs, 1/2 cup sugar, and vanilla extract until smooth and creamy without lumps.
  6. Fill the Cups: Pour the cream cheese mixture into each lined cupcake holder, filling each roughly two-thirds full.
  7. Bake Cheesecakes: Place the pan into the preheated oven and bake for 20 minutes until the filling is set around the edges but slightly jiggly in the center.
  8. Add Sour Cream Layer: While cheesecakes bake, combine sour cream and 1/3 cup sugar in a bowl and stir until smooth. After removing the pan from the oven, gently spoon this mixture over each cheesecake, filling each cup to the top.
  9. Bake Again: Return the pan to the oven and bake for an additional 8 minutes to set the sour cream topping.
  10. Cool and Chill: Remove the pan from the oven and let the cheesecakes cool, then refrigerate them until firm enough to hold their shape when the paper liners are peeled away, typically at least 2 hours.
  11. Garnish and Serve: Just before serving, top each mini cheesecake with fresh blueberries and raspberries for a colorful, fresh finish.

Notes

  • Ensure cream cheese is at room temperature for a smooth batter with no lumps.
  • Press the crust firmly to prevent it from crumbling after baking.
  • Chill the cheesecakes thoroughly to help them set and maintain shape.
  • Use fresh berries just before serving to keep them vibrant and fresh.
  • Paper liners make removal easier and presentation neater.
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/mini-cheesecakes-with-fresh-berries-recipe/