Mixed Berry Mini Cheesecakes

Creamy, bite-sized cheesecakes with a graham cracker crust and a burst of fresh berry topping. Easy to make, perfect to serve, and always a crowd-pleaser.

Yield: 12 Mini Cheesecakes
Prep Time: 20 mins
Cook Time: 15 minutes chill 1 hr
Special Equipment: mini pie tins

Ingredients

• 1 cup graham cracker crumbs

• 4 tbsp unsalted butter, melted

• 1 tbsp granulated sugar

• Pinch of salt

• 2 (8 oz) packages cream cheese, softened

• ½ cup sour cream

• ⅓ cup granulated sugar

• 1 tsp vanilla extract

• 2 large eggs

• ½ cup fresh blueberries

• ½ cup fresh raspberries

• 6 strawberries, halved

• ¼ cup berry jam or compote for extra swirl

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Make the Crust:

   In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt.

   Press about 1½ tbsp of the mixture into each muffin liner.

   Bake for 5 minutes, then cool slightly.

3. Make the Filling:

   In a large bowl, beat softened cream cheese, sour cream, and sugar until smooth.

   Add vanilla extract, then beat in eggs one at a time, mixing just until combined.

4. Assemble the Cheesecakes:

   Spoon cheesecake filling over each crust about 3 tbsp

   If using jam or compote, swirl a small dab into each with a toothpick.

5. Bake the Cheesecakes:

   Bake for 12–15 minutes, until the centers are just set.

   Cool in the pan for 20 minutes, then transfer to the refrigerator for at least 1 hour.

6. Top and Serve:

   Garnish with fresh berries. Optional: Add whipped cream or drizzle with berry compote before serving.