Description
These delightful mini cheesecakes combine creamy cheesecake flavors with fresh strawberries and blueberries, all nestled in a crunchy graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped topping
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup fresh strawberries, chopped
- 1/4 cup fresh blueberries
- Mini cupcake liners
Instructions
- Preheat your oven to 350°F (175°C).
- Line your mini muffin tin with mini cupcake liners.
- Combine graham cracker crumbs and melted butter in a mixing bowl.
- Press about a tablespoon into the bottom of each cupcake liner.
- Beat together cream cheese, sugar, and vanilla extract on medium speed until smooth.
- Fold in the whipped topping gently with a spatula.
- Spoon the cream cheese mixture into each crust-filled liner, filling them about 2/3 full.
- Top each mini cheesecake with chopped strawberries and blueberries.
- Bake for 12-15 minutes until edges are set but centers are jiggly.
- Cool completely and chill in refrigerator for at least 2 hours before serving.
Notes
These mini cheesecakes can be made a day in advance. Consider drizzling with chocolate or caramel for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini cheesecakes, summer desserts, red white blue, 4th of July desserts, fruit desserts