Looking for a delightful dessert that’s perfect for any occasion? These mini cheesecakes are the answer! Creamy, rich, and topped with fresh berries, they bring a burst of flavor with every bite. Perfect for potlucks, parties, or just a sweet treat at home, these little desserts will impress your guests and satisfy your sweet tooth.

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Imagine a silky smooth cheesecake filling nestled in a buttery graham cracker crust, topped with a vibrant medley of berries. These mini cheesecakes are not only visually stunning but also incredibly easy to make. Whether you’re a baking novice or a seasoned pro, you’ll find joy in creating these delightful bites.

The Perfect Mini Cheesecakes Recipe

These mini cheesecakes have a creamy texture that melts in your mouth, balanced perfectly with the crunch of the graham cracker crust. Each cheesecake is sweet yet tangy, making them an irresistible dessert that everyone will love.

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Prep Time 15

Cook Time 20

Cooling 2

Total Time 2 35

Servings 12 minis

Calories 210 kcal

Ingredients

1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter melted
16 oz cream cheese softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup mixed berries strawberries, blueberries, raspberries
2 tablespoons honey or maple syrup for topping
Fresh mint leaves for garnish optional

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
Prepare the Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing just until incorporated.
Fill the Cups: Spoon the cheesecake filling over the crusts in the muffin tin, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 18-20 minutes or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool to room temperature.
Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours before serving.
Top and Serve: Before serving, top each cheesecake with a mixture of fresh berries drizzled with honey or maple syrup. Garnish with mint leaves if desired.

Notes

Calories: 210kcal
Fat: 12g
Protein: 3g
Carbohydrates: 24g