Mini Berry Cheesecakes
Simple, homemade Mini Berry Cheesecakes topped with berries, whipped cream or jam make for an elegant and sweet ending to any meal.
Ok, while I could probably eat a whole cheesecake by myself, with a mini berry cheesecakes, eating a whole cake won’t send me into a guilt-induced, spiral of despair. In fact, you could eat two and….wait for it…nope no guilt.
They’re also very easy to pull together and ready in just a few minutes. Plus, there’s a berry on top, that has to count as a daily serving of fruit, right?
Tips & Tricks
For a simple way to create graham cracker crumbs without the mess, first place the crackers into a ziploc bag. Then after sealing the bag, start crushing the crackers with a rolling pin. Begin by pressing the pin down on the crackers and then start rolling across the bag to make finer cracker crumbs.
After they’re crushed you can measure out how much you need and any leftover crumbs are already for storage….IN THE BAG. Can this really be any easier?
After adding in the butter and sugar, the graham cracker mixture should resemble beach sand, it’ll be moist but still crumbly. Next using a tablespoon add the crumb mixture to each cupcake liner – just covering the base of the liner.
Then using a tablespoon, start adding in the cream cheese batter. The cups are about 3/4 the way full by the time you’re done and ready for the oven.
Mini Berry Cheesecakes – The Home Stretch
Once the mini cheesecakes have cooled on a wire rack, let them cool for at least an hour in the fridge. The beauty about cheesecake is that the flavor actually deepens the longer it sits before eating, so these babies can be made the night before and still be fanstastic.
Right before serving, top off each mini cheesecake with a spritz of whipped cream or a layer of jam and your choice of berry. Try a couple of blueberries, a single raspberry, a halved or quartered strawberry and even blackberries – go wild!
The Deep Freeze
Plus, cheesecakes freeze really well, so if you want to double the recipe and make up to 18 mini cheesecakes and save some for later on or prepare ahead of time for a big event, have at it!
Just remove the frozen cheesecake and place in the fridge for a few hours and you’re ready to go.
Looking for another showstopping dessert? Then look no further than my Strawberry Shortcake Trifle – simple to make and ready to impress.
Sweet little Mini Berry Cheesecakes feature an easy-to-make graham cracker crust a creamy vanilla cheesecake layer and are topped with berries.
- 2/3 cup graham cracker crumbs
- 2-1/2 tbsp melted butter
- 1 tsp brown sugar
- 1/3 cup sugar
- 3 tbsp heavy whipping cream
- 1 8 oz. package cream cheese softened
- 1 large egg
- 1 tsp vanilla
- jam, berries and whipped cream
- cupcake liners
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Pre heat oven to 350-degrees. Then in a small bowl mix together the graham cracker crumbs, brown sugar and melted butter.
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Place cupcake liners into a muffin tin. Then evenly divide the graham cracker crumbs and place into each cup. It’s approximately 1 tablespoon per each cup.
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In another bowl add int he cream cheese, egg, sugar, vanilla and heavy whipping cream. Blend until the mixture is nice and creamy. Then spoon the mixture on top of the graham crackers.
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Bake the mini cheesecakes for 15 -16 minutes until the centers set and then let the cakes cool for 10 minutes in the pan. Remove and place on a wire rack until fully cool and then place in the refrigerator for an hour.
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Once cooled, top the mini cheesecakes with whipped cream or jam and either a raspberry, blueberry or sliced strawberry.
Note: To make graham cracker crumbs, place graham crackers into a large ziploc bag and then crush with a rolling pin.