Mini Cheesecakes with Berries
Easy recipe for baked mini cheesecakes topped with a fresh berry topping made with blueberries and sliced strawberries.
Servings 18 mini cheesecakes
Equipment
- Standard 12-cup muffin tin
- Paper or foil cupcake liners
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand mixer)
- Rubber spatula
- Measuring Cups and Spoons
Ingredients
For the Cookie Crust:
- 1½ cups graham cracker crumbs from about 10-12 full sheets of graham crackers
- ¼ cup unsalted butter, melted 60 grams
- 2 tbs granulated sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened 450 grams
- ¾ cup granulated sugar 150 grams
- 1 teaspoon vanilla extract
- 3 large eggs
For Berry Topping:
- 1 cup fresh blueberries
- 1 cup sliced strawberries or fresh raspberries
- 1 tbs sugar , adjust to taste
- 1 tbs lemon juice
Instructions
Prepare Your Muffin Tin and Preheat Oven:
- Preheat your oven to 325°F. Line two standard 12-cup muffin tin with 18 paper or foil cupcake liners. If you only have one muffin tin, you will need to bake in two batches. This preparation ensures easy removal of the mini cheesecakes.
Make the Graham Cracker Crust:
- In a medium mixing bowl, combine the 1½ cups of graham cracker crumbs, 2 tablespoons of granulated sugar and ¼ cup of melted unsalted butter. Stir with a fork until the crumbs are evenly moistened and resemble wet sand.
- Divide the crumb mixture evenly among the prepared cupcake liners, placing about 1 tablespoon into the bottom of each. Press the crumbs firmly into the bottom of each liner using the back of a spoon or your fingers. This creates a compact and sturdy crust.
- Bake the crusts for 5 minutes, then remove from the oven and let cool slightly while you prepare the filling.
Prepare the Cheesecake Filling:
- In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Make sure there are no lumps. Gradually add the granulated sugar, beating until well combined and smooth. Stir in the 1 teaspoon of vanilla extract.
- Add the Eggs Carefully: Reduce the mixer speed to low. Add the eggs one at a time, beating just until each egg is incorporated. Be careful not to overmix the batter once the eggs are added, as overmixing can introduce too much air, which can cause the cheesecakes to crack during baking.
- Fill the Liners: Divide the cheesecake filling evenly among the prepared cupcake liners, spooning it over the pre-baked graham cracker crusts. Fill each liner about two-thirds full. Gently tap the muffin tin on the counter a few times to release any air bubbles.
Bake the Mini Cheesecakes:
- Place the muffin tin in the preheated oven. Bake for 25–30 minutes, or until the edges of the cheesecakes are set and slightly puffed, but the centers still have a slight jiggle when gently shaken. Avoid overbaking, as this can lead to dry cheesecakes.
- Cool Completely: Once baked, remove the muffin tin from the oven and place it on a wire rack to cool completely to room temperature. This slow cooling helps prevent cracking. Once cooled, transfer the muffin tin to the refrigerator and chill the mini cheesecakes for at least 2 hours, or preferably overnight, before serving. Chilling is essential for the cheesecakes to fully set and develop their creamy texture.
For the Berry Topping:
- In a bowl, combine the blueberries and sliced strawberries (or raspberries) with the sugar and lemon juice. Mix well.
Serve topped with the Berry Topping:
- Just before serving, carefully remove the mini cheesecakes from their liners. Top each cheesecake with the berry topping, you can also just add fresh blueberries and raspberries. Arrange them on a serving platter for a beautiful presentation. Serve chilled.
