Mini Fruit Topped Cheesecakes
Indulge in the perfect bite-sized bliss with these Mini Fruit Topped Cheesecakes, a delightful combination of creamy cheesecake, buttery graham cracker crust, and a medley of fresh, vibrant fruit. Ideal for parties, gatherings, or a personal treat, these individual cheesecakes are as easy to make as they are to enjoy. The recipe features a rich, velvety filling made with softened cream cheese, sour cream, and a hint of vanilla, baked atop a golden crust for that classic cheesecake texture. Ready in under an hour (plus chilling time), they’re topped with colorful slices of strawberries, blueberries, raspberries, or kiwi for a fresh and elegant finish. Add an optional dollop of whipped cream to elevate them into a stunning dessert centerpiece. Perfectly portioned and irresistibly delicious, these mini cheesecakes are sure to please any crowd while looking gorgeously Instagram-worthy!
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 5 tablespoons unsalted butter
- 16 ounces cream cheese (softened)
- 0.75 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.5 cup sour cream
- 1 cup fresh fruit (e.g., sliced strawberries, blueberries, raspberries, or kiwi)
- 0.5 cup whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners.
In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of granulated sugar. Melt the butter in the microwave or on the stovetop, then stir it into the crumb mixture until evenly combined.
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner and press it down firmly to create an even crust. Use the back of a spoon or the bottom of a small glass for this step. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix until just combined.
Beat the eggs into the cream cheese mixture one at a time, mixing well after each addition.
Add the sour cream and fold it in gently until the mixture is smooth and slightly fluffy.
Spoon the cheesecake filling evenly into the prepared muffin tins over the crusts, filling each about 3/4 full.
Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers are set and only slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool in the pan for 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours.
Once chilled, remove the cheesecakes from the liners and top each one with fresh fruit. Add a dollop of whipped cream if desired before serving.
Nutrition Facts
Calories |
4175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 179.6 g | 898% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 248.9 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 849 mg | 65% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
