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- 1 cup graham cracker crumbs - 1/4 cup sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup mixed berries (strawberries, blueberries, raspberries) - 1 tablespoon lemon juice - 1 tablespoon cornstarch Mini cheesecakes start with simple ingredients. The graham cracker crumbs form the crust. I mix these with melted butter and a bit of sugar. This mix gives a nice crunch. It’s sweet and buttery, perfect for a cheesecake base. Next, we need cream cheese. It should be soft for easy mixing. Cream cheese gives the cheesecake its rich and creamy taste. I add sugar and vanilla for sweetness and flavor. The eggs help to bind everything together. They add structure to our mini cheesecakes. For a fruity twist, I use mixed berries. They add color and a tangy flavor. The berries also make a lovely swirl on top of the cheesecakes. I cook them with lemon juice to bring out their taste. Cornstarch thickens the berry mix, making it perfect for swirling. - Fresh berries - Whipped cream To make my mini cheesecakes even better, I like to add garnishes. Fresh berries on top look great and taste fresh. A dollop of whipped cream adds a creamy touch. These garnishes make each mini cheesecake look like a work of art. They also enhance the flavor, making them truly delightful. {{ingredient_image_1}} To start, preheat your oven to 325°F (160°C). Next, gather your ingredients for the crust. You will need: - 1 cup graham cracker crumbs - 1/4 cup sugar - 1/2 cup unsalted butter, melted In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs look like wet sand. This helps the crust stick together. Now, press about a tablespoon of this mixture into each muffin cup. Use the back of a spoon to flatten it. Bake the crust for 10 minutes. After baking, set it aside to cool. For the filling, you will need: - 16 oz cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 2 large eggs In a medium bowl, beat the cream cheese until it is smooth. Gradually add the sugar and vanilla, mixing well. Next, add the eggs one at a time. Beat on low speed until everything is combined. Be careful not to overmix, as this can cause cracks. Now, let's make the berry swirl. You will need: - 1 cup mixed berries (strawberries, blueberries, raspberries) - 1 tablespoon lemon juice - 1 tablespoon cornstarch In a small saucepan, heat the mixed berries and lemon juice over medium heat. Stir gently until the berries start to break down, which takes about 5 minutes. Add the cornstarch and stir until the mixture thickens. Remove it from heat and let it cool slightly. Now we can put everything together! Pour the cream cheese mixture over the cooled crust in the muffin tin. Fill each cup about 2/3 full. Next, drop spoonfuls of the berry mixture on top of the cream cheese. Use a toothpick to swirl it gently for a marbled look. Bake your mini cheesecakes for 18 to 20 minutes. They should be set but still slightly jiggly in the center. After baking, let the cheesecakes cool at room temperature. Then, refrigerate them for at least 4 hours or overnight. Enjoy your delicious mini cheesecakes! How to avoid cracks in cheesecakes: To prevent cracks, do not overmix your batter. Mix on low speed and add eggs one at a time. Overmixing can introduce air, leading to cracks. You can also bake in a water bath. This helps keep the temperature even and moist. Ensuring even baking: To ensure even baking, make sure your oven is preheated. Avoid opening the oven door frequently. This can cause temperature drops. Bake until the center is just set but slightly jiggly. This will help keep the texture creamy. Presentation ideas for mini cheesecakes: Serve your mini cheesecakes chilled. Top them with a dollop of whipped cream and fresh berries. This adds color and freshness. You can also place them on a nice platter for a great display. A sprinkle of mint can add a nice touch. Pairing with coffee or tea: Mini cheesecakes pair well with coffee or tea. The richness of the cheesecake complements the warmth of coffee. A cup of herbal tea can balance the sweetness. Try serving them together for a delightful experience. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother batter and to prevent lumps. Don’t Overmix: When adding the eggs, mix just until combined to avoid cracks in the cheesecake during baking. Cool Gradually: Allow your cheesecakes to cool at room temperature before refrigerating; this helps prevent condensation from forming. Garnish Wisely: Fresh berries and a sprig of mint not only add color but also enhance the flavor of your mini cheesecakes when serving. {{image_2}} You can switch up the flavors of mini cheesecakes to keep things exciting. - Chocolate mini cheesecakes: Add melted chocolate to the cream cheese mix. This creates a rich and creamy treat that chocolate lovers will adore. - Pumpkin spice mini cheesecakes: Mix in pumpkin puree and warm spices like cinnamon and nutmeg. This gives you a cozy flavor perfect for fall. - Lemon mini cheesecakes: Stir in lemon zest and juice for a bright, tangy twist. The fresh taste will wake up your taste buds. If you want to change the crust, here are some ideas. - Using almond flour or gluten-free cookies: Almond flour provides a nutty flavor. Gluten-free cookies are great for those with dietary needs. Both options make a tasty base. - Alternatives for a savory crust: Try crushed pretzels or cheese crackers for a salty twist. This can balance the sweetness of the cheesecake filling nicely. To keep your mini cheesecakes fresh, refrigerate them right away. Place them in an airtight container. This helps them stay tasty for longer. You can store them in the fridge for up to five days. If you want to keep them longer, freezing is a great option. To freeze your mini cheesecakes, wrap each one in plastic wrap. Then place them in a freezer-safe bag or container. This keeps them safe from freezer burn. They can last in the freezer for about three months. When you're ready to eat, simply thaw them in the fridge overnight. Mini cheesecakes are best enjoyed fresh. However, they stay good in the fridge for five days. After that, their texture and taste may change. You’ll know they are spoiled if you see mold or if they smell off. If the texture feels grainy or slimy, it’s time to toss them. Always trust your senses when checking for spoilage. Yes, you can make mini cheesecakes ahead of time. I suggest making them a day before your event. This allows the flavors to blend and the texture to set well. After baking, let them cool at room temperature. Then, cover them with plastic wrap and refrigerate. They will stay fresh for up to five days. Just remember to add any toppings, like whipped cream or fresh berries, right before serving. For the best flavor and texture, I recommend using full-fat cream cheese. Brands like Philadelphia and Kite Hill are popular choices. Philadelphia cream cheese gives a rich, creamy taste. Kite Hill is a great vegan option, made from almond milk. Make sure your cream cheese is softened before mixing. This helps achieve a smooth filling without lumps. Yes, you can substitute the eggs in mini cheesecakes. Common egg substitutes include unsweetened applesauce or silken tofu. Use 1/4 cup of applesauce for each egg. If using silken tofu, blend until smooth and use 1/4 cup for each egg. These substitutes help bind the ingredients and keep the texture creamy. Keep in mind, the flavor may change slightly, but it will still be delicious. To make no-bake mini cheesecakes, follow these steps. First, prepare the crust as usual but do not bake it. Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into muffin cups. For the filling, beat softened cream cheese, sugar, and vanilla. Instead of eggs, add 1 cup of heavy cream and mix until fluffy. Spoon the filling over the crust and chill for at least four hours. Top with the berry swirl before serving. Enjoy a creamy treat without the oven! You now have the tools to make delicious mini cheesecakes. Start with the simple crust of graham cracker crumbs. Next, prepare a smooth filling using cream cheese and eggs. Add a berry swirl for a pop of flavor. Remember to avoid cracks by baking evenly. Feel free to try new flavors or crusts. Store them right for lasting freshness. With these tips, you can impress friends and enjoy every bite. Mini cheesecakes are fun and easy, so get baking!

Mini Cheesecakes with Berry Swirl

Delicious mini cheesecakes with a vibrant berry swirl, perfect for any occasion.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • to taste fresh berries for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
  • Press about a tablespoon of the crumb mixture into the bottom of each muffin cup, flattening with the back of a spoon. Bake for 10 minutes and then remove to cool.
  • In a medium bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing well.
  • Add eggs one at a time, beating on low speed until combined (do not overmix to avoid cracks).
  • In a small saucepan, heat the mixed berries and lemon juice over medium heat. Stir gently until the berries start to break down (about 5 minutes). Add cornstarch and stir until thickened. Remove from heat and let cool slightly.
  • Pour the cream cheese mixture over the cooled crust in the muffin tin, filling each cup about 2/3 full.
  • Drop spoonfuls of the berry mixture on top of the cream cheese mixture and use a toothpick to swirl gently for a marbled effect.
  • Bake for 18-20 minutes or until the centers are set but still slightly jiggly.
  • Once baked, let the cheesecakes cool at room temperature before refrigerating for at least 4 hours (or overnight).

Notes

Serve chilled with a dollop of whipped cream and fresh berries on top for a vibrant and inviting finish.
Keyword berries, cheesecake, dessert