These Mini Berry Cheesecakes are a feast for the eyes and the palate. Each bite is a perfect balance of creamy cheesecake and the fresh, juicy burst of seasonal berries. Ideal for a summer gathering or a simple yet elegant finish to a meal, these mini cheesecakes are guaranteed to impress. With a preparation time under 20 minutes, these delicious delights are sure to become a favorite go-to dessert.
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- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
- In a small bowl, mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined.
- Press approximately 1 tablespoon of the crumb mixture into the bottom of each paper liner, pressing down to form a solid crust.
- In a large bowl, beat the cream cheese and 1/2 cup of sugar until smooth.
- Add in the vanilla extract and mix well. Beat in eggs one at a time.
- Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
- Pour the cream cheese mixture over the crusts, filling each cup about 3/4 of the way full.
- Bake in the preheated oven for 20-25 minutes or until the centers are set.
- Let the cheesecakes cool at room temperature, then refrigerate for at least 2 hours before serving.
- Top with fresh mixed berries and dust with powdered sugar just before serving.
Nutrition
Serving: 100g | Calories: 300kcal | Carbohydrates: 25g | Protéines: 5g | Fat: 20g | Sucre: 20g