Prep Time 20 mins
Cook Time 18 mins
Rest Time 2 hrs
Total Time 2 hrs 38 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 160  C
Servings: 24
Best Season: Summer
Description

Creamy, smooth, and perfectly portioned, these Mini Cheesecake Bites with Fresh Berries are the ultimate bite-sized dessert for parties, picnics, or weeknight cravings. Topped with colorful fresh berries and nestled in a buttery graham cracker crust, they're easy to make, elegant to serve, and irresistibly delicious.

Ingredients
    For the Crust:
  • 1 ½ cups graham cracker crumbs (finely crushed)
  • 2 tbsp sugar (granulated)
  • 6 tbsp unsalted butter (melted)
    • For the Cheesecake Filling:
  • 450 g cream cheese (room temperature)
  • ½ cup sugar (granulated)
  • 1 tsp vanilla extract
  • 2 large eggs (room temperature)
  • ¼ cup sour cream (full-fat)
  • 1 tbsp all-purpose flour
    • For the Topping:
  • 1 cup strawberries (halved or sliced)
  • ½ cup blueberries
  • ½ cup raspberries
  • 2 tbsp honey or fruit glaze (optional, for shine)
Instructions
    Preheat the Oven & Prep the Pan
  1. 1
    Preheat your oven to 160°C. Line a 24-count mini muffin pan with paper or silicone liners.
    2. Make the Graham Cracker Crust
  2. 2
    In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moist. Spoon about 1 tablespoon of the crumb mixture into each mini muffin liner. Press firmly using the back of a spoon or a small tamper.
    3. Bake the Crust
  3. 3
    Bake the crusts for 5 minutes. Remove and let cool slightly while preparing the filling.
    4. Prepare the Cheesecake Batter
  4. 4
    In a large bowl, beat the cream cheese until smooth and creamy (about 1–2 minutes). Add sugar and vanilla extract. Mix until fully combined. Beat in eggs one at a time, scraping the sides of the bowl as needed. Add sour cream and flour. Mix until just combined. Do not overmix.
    5. Fill the Cups and Bake
  5. 5
    Divide the batter evenly among the muffin cups (about 1 tablespoon each). Bake for 13–15 minutes, or until centers are set but slightly jiggly in the middle. Turn off the oven, crack the door open, and let them cool inside for 10 minutes. Then transfer to the counter to cool for another 30 minutes before chilling.
    6. Chill and Add Toppings
  6. 6
    Refrigerate cheesecakes for at least 2 hours or until fully chilled and set. Before serving, top each cheesecake bite with a mix of fresh strawberries, blueberries, and raspberries. Brush with a light layer of honey or glaze if desired for added shine.
Note

Make Ahead: These cheesecake bites can be made 1–2 days in advance and stored in the fridge.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze without fruit topping for up to 1 month. Thaw overnight in the fridge and top before serving.

Flavor Variations: Swap vanilla with lemon zest or almond extract for a flavor twist.

Topping Ideas: Try chocolate ganache, caramel drizzle, or crushed nuts instead of berries.

Keywords: mini cheesecake bites, fresh berries dessert, easy no-fuss cheesecake, bite-sized cheesecake, party dessert
Read it online: https://petitepanini.com/recipe/mini-cheesecake-bites-with-fresh-berries-recipe/