Miniature Berry Cheesecakes
Miniature Berry Cheesecakes
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Berry Topping
- 1 cup mixed berries, fresh or frozen
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
- 1
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until well combined. Press about 1 1/2 tablespoons of the mixture into the bottom of each muffin liner.
⏱️ 5 min - 3
In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until just combined. Stir in the sour cream until smooth.
⏱️ 10 min
- 4
Divide the cheesecake filling evenly among the muffin cups, filling each about three-quarters full.
⏱️ 5 min
- 5
Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake.
⏱️ 20 min•🌡️ 325
- 6
Remove from oven and let cool in the muffin tin for 10 minutes. Transfer cheesecakes to a wire rack and cool completely. Once cool, refrigerate for at least 2 hours to chill thoroughly.
⏱️ 120 min
- 7
While cheesecakes are chilling, prepare the berry topping. In a small saucepan, combine mixed berries, 1 tablespoon granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes. Let cool completely.
⏱️ 10 min
- 8
Once cheesecakes are chilled, top each with a spoonful of the berry topping before serving.
Kitchen Tools
Nutrition Facts (per serving)
Miniature Berry Cheesecakes
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Berry Topping
- 1 cup mixed berries, fresh or frozen
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
- 1
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until well combined. Press about 1 1/2 tablespoons of the mixture into the bottom of each muffin liner.
⏱️ 5 min - 3
In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Beat in the egg and vanilla extract until just combined. Stir in the sour cream until smooth.
⏱️ 10 min - 4
Divide the cheesecake filling evenly among the muffin cups, filling each about three-quarters full.
⏱️ 5 min - 5
Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake.
⏱️ 20 min•🌡️ 325 - 6
Remove from oven and let cool in the muffin tin for 10 minutes. Transfer cheesecakes to a wire rack and cool completely. Once cool, refrigerate for at least 2 hours to chill thoroughly.
⏱️ 120 min - 7
While cheesecakes are chilling, prepare the berry topping. In a small saucepan, combine mixed berries, 1 tablespoon granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes. Let cool completely.
⏱️ 10 min - 8
Once cheesecakes are chilled, top each with a spoonful of the berry topping before serving.