Bite Size Cheesecake Cups with Berry Swirl
Individually portioned cheesecake cups with a graham cracker crust and berry swirl, designed for make-ahead parties and clean presentation.
Equipment
- Muffin pan
- Mixing Bowl
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Berry Swirl
- 1 cup mixed berries
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 325°F and line a muffin pan with paper liners or small dessert cups.
- Mix the graham cracker crumbs with melted butter until evenly moistened and sandy in texture.
- Press the crumb mixture firmly into the bottom of each liner to form a compact crust layer.
- Place the prepared crusts in the refrigerator while preparing the cheesecake filling.
- Beat the softened cream cheese in a bowl until completely smooth and free of lumps.
- Add the granulated sugar and mix until fully incorporated and creamy.
- Add the eggs one at a time, mixing gently after each addition to avoid incorporating excess air.
- Stir in the vanilla extract just until combined.
- Spoon the cheesecake filling evenly over the chilled crusts, filling each cup nearly to the top.
- Cook the berries with sugar and lemon juice in a small saucepan until slightly thickened, then cool briefly.
- Spoon a small amount of berry sauce onto each cup and gently swirl using a toothpick.
- Bake for 18 to 20 minutes until the centers are just set, then cool completely and refrigerate for at least 2 hours before serving.
Notes
Avoid overmixing the filling and chill fully before serving for best texture and clean presentation.