Mini Cheesecakes with Fresh Berries and Cream Cheese Crust Recipe

Introduction

These Mini Cheesecakes are a delightful bite-sized dessert that’s creamy, tangy, and perfectly balanced with a crunchy graham cracker crust. Ideal for parties or a sweet treat any time, they can be customized with your favorite toppings for extra flavor.

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 thoroughly combined.
3. Step 3: Divide the crumbs evenly among the prepared muffin wells, about a rounded tablespoon (11g) each, and press firmly into the bottom of each well.
4. Step 4: Bake the crust for 8 to 10 minutes until set and lightly browned. Remove from oven, reduce temperature to 325°F, and let the crust cool while preparing the batter.
5. Step 5: Beat the cream cheese, sugar, vanilla extract, and salt in a stand mixer or with a hand mixer at medium speed until smooth, about 3 to 5 minutes. Avoid high speed to prevent air bubbles.
6. Step 6: Stir in the sour cream, then add the eggs one at a time, mixing well after each addition. Scrape down the bowl sides as needed. Add lemon juice and mix until smooth.
7. Step 7: Pour about 1/4 cup (64g) of batter over the cooled crust in each muffin well.
8. Step 8: Bake for 15 to 18 minutes until the edges are set and the center has a slight jiggle. The internal temperature should reach 150°F to 155°F.
9. Step 9: Cool the cheesecakes on a rack for 30 to 45 minutes, then refrigerate, uncovered, for at least 3 hours or overnight.
10. Step 10: Remove from the pan carefully. If no baking cups were used, loosen edges with a small offset spatula before lifting out. Garnish with fresh berries, jam, curd, or melted chocolate as desired.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and prevent lumps.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond meal.
• Add a teaspoon of lemon zest to the batter for extra citrus brightness.
• Swap the sour cream for Greek yogurt for a slightly tangier flavor and a lighter texture.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to 1 month. To serve frozen cheesecakes, thaw in the refrigerator overnight. Reheating is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be made a day or two in advance. Keep them refrigerated and covered until ready to serve.

How do I prevent cracks in the cheesecake?

Beating the cream cheese mixture on medium speed and not overmixing helps prevent air bubbles that can cause cracks. Also, avoid overbaking; the center should still have a slight jiggle when you remove them from the oven.

Mini Cheesecakes with Fresh Berries and Cream Cheese Crust Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

These Mini Cheesecakes are creamy, individual-sized desserts featuring a buttery graham cracker crust and smooth cream cheese filling. Perfectly portioned for sharing or enjoying solo, they bake to a delicate texture that’s slightly set around the edges with a gentle jiggle in the center. Garnish them with fresh berries, a spoonful of jam or curd, or a drizzle of melted chocolate to elevate their flavor.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 5 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Filling

• 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

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F. Lightly grease a standard muffin pan or line with baking cups to prevent sticking.
2. Make crust mixture: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir thoroughly until the mixture is well combined.
3. Form crusts: Divide the crust mixture evenly among the muffin wells, using about one rounded tablespoon (11g) per well. Press firmly to compact the crust evenly at the bottom.
4. Bake crusts: Bake the crusts in the preheated oven for 8 to 10 minutes until set and beginning to brown. Remove from the oven, reduce oven temperature to 325°F, and allow crusts to cool while preparing the filling.
5. Prepare filling: Using a stand mixer with a flat beater or a hand mixer, beat cream cheese, sugar, vanilla, and salt together at medium speed for 3 to 5 minutes until smooth. Avoid high speed to prevent air bubbles.
6. Add remaining filling ingredients: Stir in sour cream, then add eggs one at a time, mixing until smooth between additions. Scrape down the bowl sides as needed. Add lemon juice and mix just until evenly incorporated and smooth.
7. Fill crusts: Evenly divide the batter among crust-lined muffin wells, using about 1/4 cup (64g) per well.
8. Bake cheesecakes: Bake the mini cheesecakes at 325°F for 15 to 18 minutes until edges are set and centers jiggle slightly. Internal temperature should be 150°F to 155°F.
9. Cool: Remove from oven and cool on a rack for 30 to 45 minutes, then refrigerate uncovered in the pan for at least 3 hours or up to overnight to fully set.
10. Serve: Remove mini cheesecakes from the pan. If using baking cups, they will lift out easily. Otherwise, loosen edges with a small offset spatula before turning out. Garnish as desired with berries, jam, curd, or melted chocolate.
11. Storage: Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

• Ensure all dairy ingredients are at room temperature for smoothest batter and even baking.
• Do not overbeat the cream cheese mixture to avoid incorporating excess air which can cause cracks.
• The slight jiggle in the center when done is key to a creamy texture after chilling.
• Use a digital thermometer to check the internal temperature for perfect doneness.
• If not using baking cups, carefully loosen edges to remove cheesecakes without breaking.
• Chilling cheesecakes uncovered initially helps prevent condensation and soggy crusts.
• These can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

Keywords: mini cheesecakes, graham cracker crust, cream cheese dessert, individual cheesecake, baked cheesecake, easy dessert