Description
Mini Berry Cheesecake Bites are delightful, individual-sized no-bake cheesecakes featuring a graham cracker crust, creamy cheesecake filling, and a fresh berry topping. Perfect for parties, these bite-sized treats are easy to make and offer a burst of fresh flavor in every bite.
Ingredients
– 1 1/2 cups Graham Cracker Crumbs
– 1/4 cup Granulated Sugar (for the crust)
– 6 tablespoons Unsalted Butter, melted
– 16 ounces Full-Fat Cream Cheese, softened
– 2/3 cup Granulated Sugar (for filling)
– 1/4 cup Sour Cream or Full-Fat Greek Yogurt
– 1 teaspoon Pure Vanilla Extract
– 1 tablespoon Fresh Lemon Juice
– Pinch of Salt
– 1 1/2 cups Mixed Fresh Berries
Instructions
- In a small bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until combined.
- Press about 1 teaspoon of the crumb mixture into the bottom of each mini muffin cup or small paper liner.
- In a medium bowl, beat softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon or pipe the cheesecake filling over the crust in each cup, filling almost to the top.
- Refrigerate for at least 2 hours, or until set.
- Top each cheesecake bite with fresh berries just before serving. Garnish with mint leaves if desired.
Notes
- For a firmer set, refrigerate overnight.
- Use a piping bag for neat and easy filling of the cups.
- These can be made in a mini muffin tin with or without paper liners.
- For a lighter version, use reduced-fat cream cheese and whipped topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 80
- Sugar: 5g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg