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Indulging in dessert doesn't have to be an elaborate affair, especially when you can whip up a batch of Delightful Mini Cheesecake Cups with Berry Topping that are as scrumptious as they are easy to make. These bite-sized treats combine the creamy richness of cheesecake with a refreshing berry topping, making them perfect for any occasion—from summer barbecues to elegant dinner parties. Their petite size not only makes them adorable but also allows guests to enjoy a sweet treat without the guilt of overindulgence.

Mini Cheesecake Cups with Berry Topping

Discover the joy of making Delightful Mini Cheesecake Cups with Berry Topping, a simple yet impressive dessert perfect for any occasion. These bite-sized treats feature a crunchy graham cracker crust, a creamy cheesecake filling, and a fresh berry topping that makes them both adorable and delicious. Easy to customize and perfect for gatherings, this recipe is great for both seasoned bakers and novices. Indulge guilt-free with these delightful mini desserts that are sure to impress your guests!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1 tablespoon lemon juice

For the Berry Topping:

1 cup mixed berries (strawberries, blueberries, raspberries)

1 tablespoon honey or maple syrup (to taste)

1 teaspoon lemon juice

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (163°C).

      - In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until well combined and crumbly.

        - Evenly distribute the crumb mixture into the bottoms of lined muffin tins (mini size). Press down firmly with a spoon or your fingers to create a solid base.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.

              - Add in the eggs, one at a time, mixing on low speed until just combined. Avoid over mixing.

                - Stir in the vanilla extract, sour cream, and lemon juice until everything is blended and creamy.

                  Assemble and Bake:

                    - Pour the cheesecake mixture over the prepared crusts in the muffin tins, filling each cup about 3/4 full.

                      - Bake in the preheated oven for 18-22 minutes, or until the centers are just set but still slightly jiggly.

                        - Turn off the oven and leave the cheesecakes inside for another 10-15 minutes to cool gradually. This helps prevent cracks.

                          - Remove from the oven and let cool at room temperature for another 30 minutes, then refrigerate for at least 2 hours (or overnight) to fully set.

                            Prepare the Berry Topping:

                              - In a small bowl, combine the mixed berries, honey or maple syrup, and lemon juice. Toss gently to coat the berries evenly. Allow to sit for about 10 minutes to develop a syrupy consistency.

                                Serve:

                                  - Once the cheesecakes are completely chilled, carefully remove them from the muffin tin.

                                    - Top each mini cheesecake cup with a spoonful of the berry mixture.

                                      - Garnish with fresh mint leaves if desired. Serve immediately or keep refrigerated until ready to serve.

                                        Prep Time, Total Time, Servings: 20 mins | 3 hours | 12 servings