Description
Creamy, bite-sized cheesecakes with a buttery graham cracker crust, topped with fresh strawberries, blueberries, and a drizzle of raspberry sauce. These mini treats are rich, smooth, and perfect for parties or make-ahead desserts.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 2 tablespoons raspberry sauce
Instructions
- Preheat oven to 325 degrees F and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter until fully combined.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner.
- In a separate bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract and sour cream until just combined.
- Spoon the filling over the crusts, filling each about three quarters full.
- Bake for 18 to 20 minutes until centers are set but slightly jiggly.
- Allow to cool at room temperature, then refrigerate for at least 3 hours.
- Top with sliced strawberries, blueberries, and drizzle with raspberry sauce before serving.
Notes
- Bring cream cheese to room temperature for a smooth filling.
- Do not overbake, a slight jiggle in the center is ideal.
- Chill thoroughly for clean edges and best texture.
- Freeze without toppings for up to 2 months if needed.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: mini cheesecake bites, bite sized cheesecake, easy cheesecake recipe, party dessert, individual cheesecakes