Mini Cheesecakes with Fresh Berries are a delightful and easy-to-make treat, perfect for any occasion. These individual cheesecakes have a buttery graham cracker crust, a creamy cheesecake filling, and are topped with fresh berries, making them both delicious and visually appealing. Whether you’re hosting a party or simply indulging in a sweet craving, these mini cheesecakes are sure to impress!

Ingredients

1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp melted butter
16 oz cream cheese, softened
2/3 cup sugar
2 eggs
1 tsp vanilla extract
Fresh berries for topping

Directions

Preheat oven to 325°F (165°C).
In a small bowl, mix together graham cracker crumbs, 3 tbsp sugar, and melted butter. Press the mixture into the bottom of muffin tin cups to form the crust.
In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Pour the cream cheese mixture over the prepared crusts in the muffin tin cups.
Bake in the preheated oven for about 25 minutes or until the cheesecakes are set.
Allow the mini cheesecakes to cool, then refrigerate for at least 2 hours before serving.
Just before serving, top each mini cheesecake with fresh berries for a burst of color and flavor.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 2 hours 40 minutes (including refrigeration time)
Servings: 12

Variations

Crust variations: Use chocolate wafer crumbs or crushed pretzels instead of graham cracker crumbs for a different flavor.
Cheesecake flavor: Add lemon zest, almond extract, or cocoa powder to the cream cheese mixture for a flavor twist.
Toppings: Swap fresh berries for a drizzle of chocolate sauce, caramel, or a dusting of powdered sugar.

Storage and Reheating

Storage: Keep the mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
Reheating: These mini cheesecakes are best served cold, so no reheating is necessary. Simply remove from the fridge and enjoy!

10 Frequently Asked Questions (FAQs)

Can I use a different type of cheese for the filling? You can try mascarpone or ricotta for a slightly different texture, but cream cheese is the best option for classic cheesecake flavor.
Can I freeze mini cheesecakes? Yes, mini cheesecakes can be frozen. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge before serving.
How can I make the crust gluten-free? Use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies like almond or coconut-based cookies.
Can I use a store-bought crust? Yes, you can use pre-made graham cracker crusts, though the homemade version tends to be more flavorful and customizable.
How do I know when the mini cheesecakes are done? They are done when the edges are set and the center is slightly jiggly. They will firm up as they cool.
Can I make these mini cheesecakes without eggs? You can try using a vegan egg substitute, such as flax eggs or cornstarch, but the texture may differ slightly.
Can I use other fruits for topping? Yes, you can use sliced peaches, mangoes, or even a tropical fruit medley to top the mini cheesecakes.
How long can I refrigerate mini cheesecakes before serving? You can refrigerate them for up to 2-3 days before serving, which actually allows the flavors to set even better.
Can I add flavor to the crust? Yes, you can add spices like cinnamon, nutmeg, or cocoa powder to the crust mixture for extra flavor.
Can I make these in a full-size cheesecake pan? Yes, you can. Just adjust the baking time (typically 50-60 minutes) and slice into individual servings once it has cooled.

Conclusion

These Mini Cheesecakes with Fresh Berries are a perfect combination of creamy, sweet, and tangy flavors in a convenient, individual size. Whether you’re preparing for a celebration or just indulging in a sweet treat, these cheesecakes are sure to be a hit. Their simplicity and versatility make them an ideal dessert for any occasion.