Best 2 Berry Mini Cheesecakes Recipes

Indulge in a delightful journey of flavors with our curated collection of mini cheesecakes. These bite-sized treats are a symphony of textures and tastes, featuring a creamy cheesecake filling nestled in a crisp graham cracker crust. Each cheesecake is adorned with a vibrant berry topping, adding a touch of sweetness and a pop of color. Whether you prefer the classic elegance of Blueberry Mini Cheesecakes, the tangy burst of Raspberry Mini Cheesecakes, or the lusciousness of Strawberry Mini Cheesecakes, we have a recipe to satisfy every palate. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

GLUTEN-FREE TRIPLE BERRY MINI CHEESECAKES

Gluten-Free Triple Berry Mini Cheesecakes image

Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h45m

Yield 12

Number Of Ingredients 10

Ingredients

1 1/2 cups Cinnamon Chex™ or Chocolate Chex™ cereal, crushed to 1 cup
2 tablespoons sugar
2 tablespoons butter or margarine, melted
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
1 egg
2 containers (6 oz each) Yoplait® Original yogurt strawberry
2 teaspoons cornstarch
2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup semisweet chocolate chips

Steps:

Heat oven to 300°F. Line 12 regular-size muffin cups with paper baking cups.
In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
Bake 20 to 25 minutes or until edges are firm and center is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.

Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 16 g, TransFat 0 g

SKINNY TRIPLE-BERRY MINI CHEESECAKES

Skinny Triple-Berry Mini Cheesecakes image

59% fewer calories • 64% less saturated fat than the original recipe. Imagine these berry cheesecakes on your next dessert tray! Showstoppers this easy are what everyone needs.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h45m

Yield 12

Number Of Ingredients 10

Ingredients

1 1/2 cups Cinnamon Chex™ or Chocolate Chex™ cereal, crushed to 1 cup
2 tablespoons sugar
2 tablespoons butter or margarine, melted
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
1 egg
2 containers (6 oz each) Yoplait® Original yogurt strawberry
2 teaspoons cornstarch
2 cups fresh berries (such as sliced strawberries, raspberries and/or blueberries)
1/4 cup semisweet chocolate chips

Steps:

Heat oven to 300° F. Line 12 regular-size muffin cups with paper baking cups.
In medium bowl, mix crust ingredients. Press about 1 tablespoon crust mixture into bottom of each lined muffin cup.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1/3 cup sugar and the egg. Beat on medium speed about 2 minutes or until smooth. Add yogurt and cornstarch. Beat on low speed until smooth. Spoon about 3 tablespoons batter into each muffin cup.
Bake 20 to 25 minutes or until edges are firm and center is jiggly. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven to cooling rack; cool at room temperature 30 minutes. Cover; refrigerate at least 3 hours. Remove from muffin pans.
Top cheesecakes with fresh fruit. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over fruit.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

Tips:

To ensure a smooth cheesecake filling, make sure all cream cheese is at room temperature before mixing.
When mixing the cheesecake filling, avoid overbeating, as this can cause the cheesecake to become dense.
For a graham cracker crust that is both sturdy and flavorful, use a combination of graham cracker crumbs, melted butter, and sugar.
When preparing the berry topping, use a variety of berries for a more colorful and flavorful result.
To prevent the berries from sinking to the bottom of the cheesecake, toss them with a little bit of cornstarch before adding them to the filling.
For a professional-looking cheesecake, use a springform pan and line the bottom with parchment paper before pouring in the cheesecake filling.
Bake the cheesecake in a water bath to prevent the top from cracking.
Allow the cheesecake to cool completely before refrigerating for at least 4 hours, or overnight.
Serve the cheesecake with fresh berries and a dollop of whipped cream for a delicious and elegant dessert.

Conclusion:

With its creamy cheesecake filling, sweet graham cracker crust, and vibrant berry topping, these Berry Mini Cheesecakes are a delightful treat that is perfect for any occasion. They are easy to make and can be customized with your favorite fruits and flavors. Whether you are a seasoned baker or a beginner, these mini cheesecakes are sure to impress your friends and family. So gather your ingredients, preheat your oven, and let's get baking!

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