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Fruity Mini Cheesecakes


  • Author: Jennifer
  • Total Time: 3 hours

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs: This forms the base of the cheesecake, providing that classic, buttery crust.
  • 1/4 cup granulated sugar: For a little sweetness in the crust.
  • 1/2 cup unsalted butter (melted): To bind the crust together and give it that delicious buttery flavor.
  • 16 oz cream cheese (softened): This is the base of the cheesecake filling. It gives the cheesecake that rich, creamy texture.
  • 1/2 cup granulated sugar: To sweeten the filling just enough.
  • 2 large eggs: Helps the filling set up perfectly.
  • 1 tsp vanilla extract: A must for that lovely, warm vanilla flavor.
  • 1/2 cup sour cream: Adds richness and a little tang to the filling.
  • Fresh fruit for topping (such as strawberries, blueberries, or a mix of your favorites): For the crowning touch, adding freshness and color to each mini cheesecake.

Instructions

1. Prepare the Crust

  • Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  • In a medium-sized bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until everything is well coated.
  • Spoon about a tablespoon of the crumb mixture into each muffin cup. Press down firmly with the back of a spoon or your fingers to create a compact, even crust.
  • Bake the crusts in the preheated oven for about 8-10 minutes, or until golden and fragrant. Once they’re done, let them cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

  • In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy. This should take about 2-3 minutes.
  • Add the sugar and beat until combined.
  • Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  • Stir in the vanilla extract and sour cream, mixing until smooth and creamy.
  • At this point, the cheesecake filling should be thick and velvety, with no lumps.

3. Assemble the Mini Cheesecakes

  • Spoon the cheesecake filling into each muffin cup over the cooled graham cracker crusts, filling each about 3/4 of the way full.
  • Smooth the tops with the back of a spoon or an offset spatula.
  • Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center. They will firm up as they cool.
  • Once baked, remove the mini cheesecakes from the oven and let them cool in the tin for 10 minutes. Afterward, transfer them to a wire rack to cool completely.

4. Chill the Cheesecakes

  • Once the mini cheesecakes have cooled to room temperature, cover them loosely with plastic wrap or foil and refrigerate for at least 2 hours, or overnight if you have the time. This chilling time is essential for the cheesecakes to set properly.

5. Add the Fruit Toppings

  • Once the cheesecakes are chilled, it’s time for the fun part—topping them with fresh fruit!
  • Arrange your fresh fruit on top of each mini cheesecake just before serving. You can mix and match your favorite fruits or stick with one variety for a simple, elegant look.
  • If you prefer, you can also drizzle a bit of fruit syrup or jam over the top for extra sweetness.

Nutrition

  • Serving Size: 12
  • Calories: 280
  • Fat: 18g
  • Carbohydrates: 32g
  • Protein: 4g