Mini Berry Cheesecakes

Looking for a sweet, crowd-pleasing dessert that’s easy to make and irresistibly cute? These mini cheesecakes are the perfect choice! Made in a muffin tin, they feature a buttery graham cracker crust, creamy vanilla cheesecake filling, and fresh whipped cream. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, these mini desserts are sure to impress.

Perfectly portioned: Individual servings make these cheesecakes ideal for parties and gatherings.
Easy to make: No fancy equipment needed—just a muffin tin and everyday ingredients.
Customizable: Top with your favorite berries or fruit. Try a halved strawberry, a raspberry, blueberries, or a blackberry. If you love chocolate, drizzle with chocolate and add a small piece of dark chocolate for garnish.

Mini Berry Cheesecakes

Makes 12 Mini Cheesecakes

Ingredients

For the crust:

1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

Toppings:

Fresh berries
Whipped cream

Equipment

Stand or Hand Mixer
Muffin Tin
Cupcake Papers
Piping Bag with Star Tip for Whipped Cream

Instructions

Preheat oven: 325°F. Line a 12-cup muffin tin with paper liners.
Make the crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup. Press firmly and evenly using the back of a spoon.
Prepare the filling:
- Beat the softened cream cheese in a large bowl until smooth. Add sugar and beat until creamy. Mix in eggs, one at a time, until fully combined. Stir in vanilla extract and sour cream (if using).
Fill muffin cups:
- Spoon the cheesecake mixture over the crusts, filling each about 3/4 full.
Bake:
- Bake for 18–22 minutes, until the edges are set but the center still jiggles slightly.
- Remove from the oven and let cool for 10 minutes.
Chill:
- Refrigerate uncovered for at least 2 hours or overnight to fully set.
Serve:
- Remove paper liners and top with whipped cream and berries.

Pro Tips for Perfect Mini Cheesecakes

Line your muffin tin: Paper liners make it easy to remove the cheesecakes without sticking.
Don’t overbake: The cheesecakes should have a slight jiggle in the center when done.
Chill thoroughly: Refrigerating the cheesecakes allows them to firm up and enhances their flavor.

These mini cheesecakes are as delightful to look at as they are to eat. Perfectly creamy, sweet, and fresh, they’re guaranteed to be a hit at your next gathering. Try them today and see why they’re a favorite dessert for any occasion!