If you’re looking for the *perfect* little bite-sized dessert, these Mini Cheesecakes with Berry Topping are calling your name! They have a buttery graham cracker crust, a rich and creamy cheesecake filling, and a burst of fresh berries on top—what’s not to love? Whether you’re making them for a party, a romantic date night, or just because (which, honestly, is reason enough), these beauties never disappoint.
✨ Why You’ll Love This Recipe
- Easy to Make – No water bath or fancy techniques here. Just mix, bake, and chill.
- Perfectly Portable – Great for parties, picnics, or lunchbox treats.
- Customizable – Top them with any fruit, drizzle with caramel, or add a chocolate twist.
- Absolutely Delicious – Creamy, tangy, and sweet with that perfect crunch from the crust.
🛒 Ingredients Breakdown
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
For the berry topping:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Pro Tip:
Make sure your cream cheese is at room temperature for the smoothest texture. Cold cream cheese = lumpy batter!
👩🍳 Step-by-Step Instructions
1. Prep Your Oven & Muffin Tin
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and set aside.
2. Make the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Scoop about a tablespoon into each muffin cup, pressing firmly to form an even crust. Bake for 5 minutes, then set aside to cool.
3. Make the Cheesecake Filling
Beat the cream cheese and sugar until smooth. Mix in vanilla and eggs one at a time, followed by sour cream. Beat until creamy and lump-free.
4. Fill & Bake
Divide the cheesecake batter evenly among the muffin cups on top of the crust. Bake for 18–20 minutes, or until the centers are just set. Let them cool completely, then pop them in the fridge to chill for at least 2 hours (overnight is even better!).
5. Make the Berry Topping
In a small saucepan, heat the berries, sugar, and lemon juice over medium heat for about 5 minutes, stirring occasionally until juicy and slightly thickened. Let cool before topping your cheesecakes.
6. Assemble & Enjoy!
Once the cheesecakes are chilled, spoon the berry topping over each one. Serve and savor the deliciousness!
💡 Chef’s Tips & Tricks
- Avoid Overbaking – The cheesecakes should slightly jiggle in the center. They’ll firm up as they cool.
- Make Ahead Friendly – These store beautifully in the fridge for up to 3 days.
- Mess-Free Crust – Use the bottom of a glass to press the crust evenly into the liners.
✨ Recipe Variations & Serving Suggestions
- Chocolate Drizzle: Melt some dark chocolate and drizzle over the top.
- Lemon Lover’s Version: Add a tablespoon of lemon zest to the batter.
- Oreo Cheesecakes: Swap the graham cracker crust for crushed Oreos.
❓ FAQs
Can I freeze these mini cheesecakes?
Yes! Freeze them without the topping for up to a month. Just thaw and add berries before serving.
Do I have to use sour cream?
No, but it adds extra creaminess! You can swap in Greek yogurt instead.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days (but I doubt they’ll last that long!).
📌 Mini Cheesecakes with Berry Topping Recipe
Ingredients:
- Crust: 1 cup graham cracker crumbs, 2 tbsp sugar, 4 tbsp melted butter
- Filling: 16 oz cream cheese (softened), ½ cup sugar, 2 tsp vanilla, 2 eggs, ½ cup sour cream
- Berry Topping: 1 cup mixed berries, 2 tbsp sugar, 1 tbsp lemon juice
Instructions:
- Preheat oven to 325°F (163°C). Line a muffin tin with liners.
- Mix crust ingredients, press into muffin liners, and bake for 5 mins.
- Beat cream cheese and sugar, then add vanilla, eggs, and sour cream.
- Fill liners with batter and bake for 18–20 mins. Let cool, then refrigerate.
- Heat berries, sugar, and lemon juice to make the topping.
- Top chilled cheesecakes with the berry mixture and serve.
And there you have it! These mini cheesecakes are *pure happiness* in bite-sized form. If you try this recipe, let me know in the comments or tag me on Instagram with #TheKitchensAid. Happy baking! 🍓💛