Description
Delightful mini cheesecakes topped with fresh berries for a sweet and tangy treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into mini muffin tins.
- Bake crust for 5 minutes, then let cool.
- Beat cream cheese, sugar, and vanilla until smooth.
- Whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
- Spoon filling into crusts and refrigerate for at least 2 hours.
- Top with fresh berries before serving.
Notes
- Use room-temperature cream cheese for smoother filling.
- Chill the mixing bowl before whipping cream for best results.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: mini cheesecakes, berry dessert, easy dessert, no-bake cheesecake