Mini Berry Cheesecakes are the perfect bite-sized dessert, featuring a buttery graham cracker crust, a rich and creamy cheesecake filling, and a vibrant berry topping. These delightful treats are great for parties, holidays, or when you crave a sweet indulgence without making a full-sized cheesecake. Simple to prepare and easy to serve, these mini cheesecakes are sure to impress!

Why You’ll Love This Recipe

• Perfectly Portioned – No slicing required—just grab and enjoy!
• Rich and Creamy – A smooth cheesecake filling with a buttery crust.
• Fresh Berry Flavor – A bright and fruity topping balances the richness.
• Easy to Make – Simple ingredients and no water bath needed.
• Great for Any Occasion – Ideal for parties, birthdays, and holidays.

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, melted

For the cheesecake filling:

• Cream cheese, softened
• Granulated sugar
• Egg
• Vanilla extract
• Sour cream

For the berry topping:

• Fresh or frozen mixed berries (strawberries, blueberries, raspberries)
• Granulated sugar
• Lemon juice
• Cornstarch (for thickening)

Directions

1. Preheat the oven: Set to 325°F (163°C) and line a muffin tin with paper liners.

2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press a small amount into each liner. Bake for 5 minutes, then let cool.

3. Prepare the cheesecake filling: In a bowl, beat cream cheese and sugar until smooth. Add the egg, vanilla, and sour cream, mixing until well combined.

4. Fill the liners: Spoon the cheesecake batter over the crusts, filling each cup about ¾ full.

5. Bake: Bake for 15-18 minutes or until the centers are set but slightly jiggly. Let cool, then refrigerate for at least 2 hours.

6. Make the berry topping: In a saucepan, heat berries, sugar, and lemon juice over medium heat until berries break down. Stir in cornstarch and cook until thickened. Let cool before topping the cheesecakes.

7. Assemble and serve: Spoon the berry mixture over each mini cheesecake and enjoy!

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 35 minutes

Variations

• Chocolate Version: Add cocoa powder to the cheesecake batter for a chocolate twist.
• Nutty Crust: Use crushed almonds or pecans instead of graham crackers.
• Lemon Cheesecake: Add lemon zest and juice for a citrusy flavor.
• Dairy-Free Option: Use dairy-free cream cheese and coconut cream.
• No-Bake Version: Use a no-bake cheesecake filling and let them set in the fridge.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze without the berry topping for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: No reheating is needed—these are best served chilled!

FAQs

Can I use store-bought pie filling instead of homemade berry topping?

Yes, but homemade topping has a fresher taste and fewer preservatives.

What type of berries work best?

A mix of strawberries, raspberries, and blueberries works great, but you can use just one type if preferred.

How do I keep the cheesecakes from cracking?

Avoid overmixing the batter and do not overbake. Let them cool gradually before refrigerating.

Can I make these in advance?

Yes! They taste even better after chilling overnight.

Can I use a different crust?

Absolutely! Try Oreo crumbs, vanilla wafer crumbs, or even a cookie crust.

What should I do if my cheesecake batter is lumpy?

Make sure the cream cheese is fully softened before mixing to get a smooth consistency.

Can I make these without cupcake liners?

Yes, but greasing the muffin tin well will help prevent sticking.

How do I get clean edges when removing the cheesecakes?

Use a butter knife to gently loosen the edges before lifting them out.

Can I make these in a mini muffin tin?

Yes! Reduce the baking time to about 10-12 minutes for bite-sized cheesecakes.

How can I make the berry topping thicker?

Add an extra teaspoon of cornstarch or let it simmer longer to reduce excess liquid.

Conclusion

Mini Berry Cheesecakes are a delicious, easy-to-make dessert perfect for any occasion. With a creamy filling, buttery crust, and fresh berry topping, these cheesecakes are sure to be a hit. Whether you’re making them for a party, holiday, or just a sweet treat, they’re a guaranteed crowd-pleaser. Try them today and enjoy every bite

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• Author: Mariem
• Prep Time: 15 mins
• Cook Time: 3 hrs
• Total Time: 3 hrs 15 mins
• Yield: 6 mini cheesecakes 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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Description

Delightful mini cheesecakes with a colorful berry swirl and a crunchy crust.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup mixed berry purée
• Fresh berries for garnish

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Instructions

• Mix graham crackers and butter, press into mini molds.
• Beat cream cheese, sugar, and vanilla.
• Whip cream separately, then fold into cheese mixture.
• Swirl in berry purée and chill for 3 hours.
• Garnish with fresh berries before serving.

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Notes

• Use a piping bag for decorative swirls.
• Store in the fridge for up to 3 days.