There is truly no dessert that tops cheesecake, in my humble opinion. There’s just something about the buttery graham cracker crust mixed with the creamy sweet filling that gives me allllllll the feels. These Mini Berry Swirl Cheesecakes are absolutely no exception.
Mini cheesecakes have been a staple at family gatherings for as long as I can remember, especially at summer barbecues. They are PERFECT for special occasions because everyone can grab their own little bite (or 3). My mom makes them with a vanilla wafer as the crust with cherry pie filling spooned on top and ooooo, I’m drooling just thinking about it. My version is inspired by those cups of goodness but with a homemade fruit swirl baked right into the cheesecake and an an easy graham cracker crust.
I’m not a seasoned baker by any means, so I find that making cheesecakes in a muffin tin makes them basically foolproof. They are much less likely to crack, they take less time to bake, and there’s no water bath required. You’ll be surprised how simple it is to make the filling too! Just a few ingredients and you’re on your way.
Let’s talk crust! If you have been following along with the blog, you know I’m all about quick & easy. For this reason, I like to buy pre-crushed graham crackers specifically for baking purposes. That way you can just scoop & measure right out of the box and you’re good to go. If you have whole graham crackers at home you can totally use those instead – just place in a sealable bag and use a rolling pin, the end of a wooden spoon, or just your hands to crush into a fine, even crumble, making sure the bag doesn’t break during the process.
Some people add additional sugar to their cheesecake crust, however in my opinion the crackers are sweet enough as-is and the butter along with the sweet filling balances everything out. I do like to add a generous pinch of cinnamon to the crust mixture for some warmth and depth, It makes a big difference!
For the purposes of this recipe I made both a blueberry and a strawberry compote and alternated the swirls. You could obviously just do one or the other – either way you’ll end up with a little extra to drizzle on top of the finished product. The leftover sauce will keep in the fridge for about a week.
I dare you to try to eat just one of these bad boys. Bring them to your next potluck or family gathering.
Mini Berry Swirl Cheesecakes
Ingredients
- 1 Cup Graham Cracker Crumbs (about 10 cracker sheets, crushed)
- 1/3 Cup Butter, melted
- ½ Tsp Cinnamon
- 3/4 Cup Blueberries
- 3/4 Cup Sliced Strawberries
- ½ cup water, divided
- ½ Cup + 2 Tbsp Sugar, Divided
- 1 Tsp Lemon juice, divided
- 1 Lb (2 Blocks) Cream Cheese, Softened to room temperature
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 Tsp Lemon Zest
Instructions
- Preheat oven to 350 degrees. Prep baking tin by adding baking cup liners.
- For the Crust – mix graham cracker crumbs, melted butter, and cinnamon in a small bowl. Scoop mixture by the tablespoonful into prepped baking cups. Press into the bottom using a clean spice jar or other small cup. Chill in the refrigerator while preparing filling.
- For the Berry Compotes – in 2 separate small sauce pans, mix each fruit with ¼ cup of water, 1 tbsp sugar and 1/2 tsp lemon juice each. Cook over medium heat until fruit is broken down and sauce has thickened, about 10 mins for blueberries and 15 minutes for strawberries. Let cool to room temperature.
- For the Cheesecake Filling – mix cream cheese, eggs, remaining sugar, vanilla, and lemon zest with an electric hand mixer until well combined and creamy.
- Using an ice cream scoop or spoon, add about ¼ cup of cheesecake filling to each baking cup on top of the graham cracker crust. Once all cups are filled, tap pan on the table vigorously a few times to remove any bubbles in the filling.
- Drizzle 1 Tsp of the fruit compote into each cheesecake and use a toothpick to swirl into the filling.
- Carefully place cheesecakes in oven and bake for 20 minutes. Be careful not to overcook. Cheesecakes will puff up slightly in the oven but will flatten and set while cooling.
- Let cheesecakes cool completely to room temperature before placing in the refrigerator to chill. Cheesecakes can be stored in an airtight container in the fridge for 3-4 days. Top with whipped cream, extra fruit compote, or fresh berries and enjoy!
Nutrition Facts
Mini Berry Swirl Cheesecakes
Serves: 12
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Amount Per Serving: 1
|
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|---|---|---|
| Calories | 257 | |
| % Daily Value* | ||
| Total Fat 19.7g | 29.2% | |
| Saturated Fat 11.8g | 55% | |
| Trans Fat | ||
| Cholesterol 82mg | 27.3% | |
| Sodium 221mg | 9.2% | |
| Total Carbohydrate 16.7g | 5.3% | |
| Dietary Fiber 0.8g | 0% | |
| Sugars 10.7g | ||
| Protein 4.4g | ||
| Vitamin A | Vitamin C | |
| Calcium 38mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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