Description
Delicious and festive mini cheesecakes topped with fresh strawberries and blueberries, perfect for celebrating patriotic holidays.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, chopped
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Mix in the sour cream until smooth.
- Spoon the cream cheese mixture evenly over the crusts in the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.
- Once chilled, top each mini cheesecake with chopped strawberries and blueberries.
Notes
- For a lighter version, substitute low-fat cream cheese and Greek yogurt for the sour cream.
- You can also use a store-bought fruit topping for a quicker option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg