Fast Dessert Recipes
Creamy Mini Cheesecakes with Berries
PieMedium

Creamy Mini Cheesecakes with Berries

Recipe by
Chef zouheir
Prep Time
25 min
Cook Time
23 minutes
Servings
12
Difficulty
Medium

Ingredients

  • 150 g digestive or graham crackers
  • 60 g unsalted butter, melted
  • 1 tablespoon sugar
  • 400 g cream cheese, softened
  • 100 g sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 120 ml sour cream
  • Whipped cream
  • Fresh raspberries
  • Fresh blueberries
  • Fresh blackberries
  • Raspberry coulis
  • Mint leaves
  • Powdered sugar

Directions

1

Preheat oven to 160°C (325°F).

2

Line a muffin tin with paper liners.

3

In a bowl, mix crushed crackers, sugar, and melted butter.

4

Press the mixture firmly into the bottom of each liner to form a crust.

5

Bake the crusts for 5 minutes.

6

In a separate bowl, beat the cream cheese and sugar until smooth.

7

Add the eggs one at a time, mixing gently after each addition.

8

Stir in the vanilla, lemon zest, and sour cream until just combined.

9

Spoon the filling into the prepared crusts, almost to the top.

10

Bake for 16–18 minutes, or until the filling is just set.

11

Let the cheesecakes cool completely, then chill for 2 hours in the refrigerator.

12

Top each cheesecake with whipped cream, berries, and a coulis drizzle.

13

Garnish with mint and a dusting of powdered sugar.

Frequently Asked Questions

How far in advance can I make these Creamy Mini Cheesecakes with Berries?

These mini cheesecakes are excellent for making ahead! You can prepare and bake them up to 2 days in advance. Store them tightly covered in the refrigerator after they have fully cooled to maintain that perfect creamy texture before topping with your berries.

Can I substitute the sour cream in this mini cheesecake recipe?

Yes, you can substitute the 120 ml of sour cream with full-fat Greek yogurt. Ensure the yogurt is at room temperature before mixing it in with the softened cream cheese and eggs to prevent lumps and achieve the smoothest batter possible.

What's the best way to prevent my mini cheesecakes from cracking during baking?

To prevent cracking, ensure your cream cheese and eggs are at room temperature and avoid over-mixing the batter after adding the eggs. Also, baking at the specified 160°C (325°F) for 23 minutes helps them set gently without drying out the tops.