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The crust of your mini cheesecakes is crucial for providing a contrasting texture to the smooth filling. The primary ingredient for the crust is graham cracker crumbs, which lend a sweet, slightly nutty flavor and a satisfying crunch. The crumbs are combined with sugar and melted butter, which work together to bind the crust and enhance its flavor.

Mini Cheesecake Cups with Berry Topping

Discover the joy of making mini cheesecake cups with this delightful recipe that combines rich, creamy cheesecake with fresh berry toppings. Perfect for parties or a sweet treat at home, these bite-sized desserts are not only easy to prepare but also visually stunning. Made with a graham cracker crust, a smooth cheesecake filling, and luscious berries, these cups offer a balance of flavors and textures that will impress your guests and satisfy your sweet cravings. Grab your ingredients and start baking these adorable mini cheesecakes!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For the berry topping:

1 cup mixed berries (strawberries, blueberries, raspberries)

2 tbsp honey or maple syrup

1 tsp lemon juice

Optional garnish:

Fresh mint leaves

Whipped cream

Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Press about 1 tablespoon of the mixture firmly into the bottom of each cup in a mini muffin tin. Bake at 350°F (175°C) for 5-7 minutes. Remove and let cool.

    Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add in the sugar and continue mixing until well combined. Add the vanilla extract, eggs, sour cream, and heavy cream. Beat until the mixture is creamy and lumps are eliminated.

      Fill the cups: Pour the cheesecake filling over the cooled crusts, filling each cup about 3/4 full. Bake at 325°F (160°C) for 15-18 minutes, or until the centers are set but slightly jiggly. Remove from the oven and allow them to cool to room temperature, then refrigerate for at least 2 hours or until chilled.

        Prepare the berry topping: In a small saucepan over low heat, combine the mixed berries, honey (or maple syrup), and lemon juice. Stir gently, cooking just until the berries begin to soften and release their juices (about 5 minutes). Remove from heat and let cool.

          Assemble: Once the mini cheesecakes have chilled, carefully remove them from the muffin tin. Top each cheesecake cup with a spoonful of the berry mixture.

            Serve: Optionally, garnish with fresh mint leaves or a dollop of whipped cream. Enjoy your delightful mini cheesecake cups!

              Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12 mini cheesecake cups