Mini Cheesecakes with Berry Topping Recipe

Introduction

These mini cheesecakes are the perfect bite-sized dessert for any occasion. With a creamy, smooth filling atop a crisp graham cracker crust, they’re easy to make and even easier to enjoy. Garnish with fresh berries or a drizzle of chocolate for an irresistible treat.

Ingredients

• 3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)
• 3 tablespoons (42g) unsalted butter, melted
• 2 tablespoons (25g) granulated sugar
• Pinch of table salt
• Two 8-ounce packages (454g) cream cheese, at room temperature
• 3/4 cup (149g) granulated sugar
• 1 tablespoon (14g) King Arthur Pure Vanilla Extract
• 1/8 teaspoon table salt
• 1/4 cup (57g) sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons lemon juice
• Fresh mixed berries, jam or curd of your choice, or melted chocolate, for garnishing

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line with baking cups.
2. Step 2: To make the crust, stir together graham cracker crumbs, melted butter, sugar, and a pinch of salt in a medium bowl until well combined.
3. Step 3: Divide the crust mixture evenly among the muffin wells, about a rounded tablespoon (11g) each. Press firmly into the bottom of each well.
4. Step 4: Bake the crusts for 8 to 10 minutes until set and just beginning to brown. Remove from the oven, reduce temperature to 325°F, and let crusts cool while preparing the batter.
5. Step 5: Beat cream cheese, sugar, vanilla, and salt in a stand mixer or with a hand mixer on medium speed until smooth, about 3 to 5 minutes. Avoid high speed to prevent air bubbles.
6. Step 6: Stir in sour cream. Add eggs one at a time, mixing until smooth after each. Scrape sides of the bowl as needed. Mix in lemon juice until fully incorporated.
7. Step 7: Pour about 1/4 cup (64g) of batter over each cooled crust in the muffin pan.
8. Step 8: Bake for 15 to 18 minutes until edges are set and centers jiggle slightly. The internal temperature should reach 150°F to 155°F.
9. Step 9: Cool cheesecakes on a rack for 30 to 45 minutes, then refrigerate uncovered in the pan for at least 3 hours or overnight.
10. Step 10: Remove from pan when ready to serve. Use baking cups for easy removal or loosen edges with a small spatula. Garnish as desired with berries, jam, curd, or melted chocolate.

Tips & Variations

• For a citrus twist, add a teaspoon of orange zest to the batter along with the lemon juice.
• If you don’t have graham crackers, use digestive biscuits or any lightly sweetened cookie crumbs.
• Chilling the cheesecake overnight improves texture and flavor.
• Use a water bath when baking if you want an extra creamy and crack-free finish.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container. To reheat, thaw in the fridge and serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mini cheesecakes ahead of time?

Yes, these cheesecakes can be made a day in advance and chilled overnight for the best texture and flavor.

Do I need to use room temperature ingredients?

Using room temperature cream cheese, eggs, and sour cream helps create a smooth batter and prevents lumps in your cheesecake filling.

Mini Cheesecakes with Berry Topping Recipe

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★★★★★

4.4 from 80 reviews

• Author: lilan
• Total Time: 4 hours 40 minutes
• Yield: 12 mini cheesecakes 1x

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Description

These Mini Cheesecakes are delightful individual-sized treats featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling. Perfectly baked with a slight jiggle in the center, they are ideal for parties or a simple indulgence. Garnish with fresh berries, jam, curd, or melted chocolate for an elegant finish.

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Ingredients

Scale 1x2x3x

Crust

• 3/4 cup (75g) graham cracker crumbs (about 5 whole graham crackers, crushed)
• 3 tablespoons (42g) unsalted butter, melted
• 2 tablespoons (25g) granulated sugar
• Pinch of table salt

Batter

• Two 8-ounce packages (454g) cream cheese, at room temperature
• 3/4 cup (149g) granulated sugar
• 1 tablespoon (14g) King Arthur Pure Vanilla Extract
• 1/8 teaspoon table salt
• 1/4 cup (57g) sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons lemon juice

Garnish

• Fresh mixed berries, jam or curd of your choice, or melted chocolate, for garnishing

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Instructions

1. Preheat Oven: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line it with baking cups.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until thoroughly mixed.
3. Form Crust in Pan: Divide the crumb mixture evenly among the prepared wells, pressing the crust firmly into the bottom of each well using about a rounded tablespoon (11g) per well.
4. Bake Crust: Bake the crust in the oven for 8 to 10 minutes until set and just beginning to brown. Remove from oven, reduce oven temperature to 325°F, and let crusts cool while preparing the batter.
5. Prepare Batter: Using a stand mixer with a flat beater or an electric mixer, beat cream cheese, sugar, vanilla, and salt at medium speed until smooth (3 to 5 minutes). Avoid overmixing to prevent air bubbles.
6. Add Sour Cream and Eggs: Stir in sour cream, then add eggs one at a time, mixing gently and scraping down the bowl as needed. Add lemon juice and mix until smooth and well incorporated.
7. Fill Muffin Wells: Evenly divide about 1/4 cup (64g) of cheesecake batter on top of each cooled crust in the muffin pan.
8. Bake Mini Cheesecakes: Bake for 15 to 18 minutes until the edges are set but the center has a slight jiggle. An internal temperature of 150°F to 155°F confirms doneness.
9. Cool and Chill: Remove from oven and cool on a wire rack for 30 to 45 minutes. Then refrigerate, uncovered, for at least 3 hours or up to overnight to set completely.
10. Remove and Garnish: When ready to serve, carefully remove mini cheesecakes from the pan. If no baking cups were used, loosen edges with a spatula before removing. Garnish with fresh berries, jam, curd, or melted chocolate as desired.
11. Storage: Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

• Be sure all dairy ingredients are at room temperature to avoid lumps in the batter.
• Mix the batter at medium speed to prevent incorporating too much air and cracking.
• Use a thermometer to check doneness and avoid overbaking, which can dry out the cheesecakes.
• Chill cheesecakes thoroughly to achieve proper texture and ease of removal.
• For easier removal, line the muffin pan with baking cups.
• Leftover mini cheesecakes freeze well; thaw in the refrigerator before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecakes, individual cheesecake, graham cracker crust, creamy cheesecake, easy dessert, party dessert