Creamy Berry Sweet Mini Cheesecake Bites
These mini cheesecake bites are creamy, sweet, and topped with fresh or frozen berries. Perfect for quick, portion-controlled desserts that are easy to make and crowd-pleasing.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 3 hours 38 minutes
- Yield: 24 mini cheesecake bites 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (100g) graham cracker crumbs
- 4 tbsp (60g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (60ml) sour cream
- ½ cup (75g) mixed berries (fresh or frozen)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until mixture resembles wet sand and holds together when pressed.
- Lightly grease or line a mini muffin pan with paper liners. Press about 1 tablespoon of crust mixture into the bottom of each cup, compacting firmly and evenly. Bake for 5 minutes and set aside to cool.
- In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Add egg and vanilla extract, beating just until combined. Stir in sour cream until silky and uniform.
- Spoon cheesecake filling evenly over pre-baked crusts, filling each cup nearly to the top. Tap pan gently to release air bubbles and level tops.
- Place 2-3 berries on top of each cheesecake bite, pressing gently into filling.
- Bake at 325°F (163°C) for 15-18 minutes, until edges are set but centers jiggle slightly. Avoid overbaking to prevent cracks.
- Cool in pan for 30 minutes, then transfer to refrigerator. Chill at least 3 hours or overnight to firm up.
- Carefully remove mini cheesecakes from pan. Dust with powdered sugar if desired and serve cold.
Notes
Use room temperature cream cheese and egg to avoid lumps. Do not overmix filling to prevent cracks. Check oven early to avoid overbaking. Optional water bath can help keep cheesecakes creamy. Chill overnight for best texture. Drain excess berry juice if needed to keep crust crisp.
Nutrition
- Serving Size: 1 mini cheesecake bi
- Calories: 130
- Sugar: 8
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 11
- Fiber: 1
- Protein: 3
Keywords: mini cheesecake, berry dessert, creamy cheesecake bites, easy dessert, party dessert, homemade cheesecake, quick cheesecake