Description
Indulge in these vibrant mini cheesecakes featuring layers of creaminess, strawberries, and blueberries atop a crunchy graham cracker crust.
Ingredients
Scale
- 1 1/2 cups 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
- 3 large eggs
- 1 cup strawberries, sliced
- 1 cup blueberries
- Whipped topping for garnish
Instructions
- Preheat the oven to 325°F (160°C) and prepare your muffin tin by greasing it or lining it with cupcake liners.
- Make the crust by combining graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of each muffin cup.
- Prepare the filling by beating the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup sugar and vanilla extract, mixing until combined. Add eggs one at a time, beating just until blended.
- Combine the cheesecake mixture over the prepared crusts, filling each muffin cup about 3/4 full.
- Bake for 20 to 25 minutes, or until the center is just set but slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Garnish with fresh strawberries, blueberries, and a dollop of whipped topping before serving.
Notes
Make sure not to overbake to maintain the creamy texture. Enjoy with fresh mint or alongside a berry compote.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg