Description
Mini cheesecakes with a vibrant berry swirl.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup berry puree (such as raspberry, strawberry, or mixed berries)
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each prepared muffin cup.
- In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Beat in vanilla extract. Add eggs one at a time, beating until just combined.
- Spoon cream cheese mixture over the crusts, filling each cup about two-thirds full.
- Spoon small dollops of berry puree over the cream cheese mixture. Swirl the puree into the cream cheese using a toothpick or knife.
- Bake for 18-22 minutes, or until the centers are set.
- Let cool completely in the muffin tin on a wire rack.
- Refrigerate for at least 2 hours before serving.
Notes
- Ensure cream cheese is softened for a smooth batter.
- Do not overmix the batter after adding eggs.
- Chill thoroughly for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
Keywords: cheesecake, berry, swirl, mini, bites, dessert