Berry Swirl Cheesecake Bites
Individual mini cheesecakes with graham cracker crust, creamy filling, and beautiful berry swirl pattern. Perfect for parties and special occasions.
Equipment
- 12-cup muffin tin
- Electric mixer
- mixing bowls
- paper liners
- small bowl
- toothpick
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter melted
- 8 oz cream cheese softened
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup berry puree strawberry, raspberry, or mixed berries
- 1 tablespoon sugar
Instructions
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Divide the mixture evenly among the muffin cups and press firmly to form a crust. Use the back of a spoon or the bottom of a glass to pack it down. Bake for 5 minutes, then set aside to cool.
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the vanilla extract and egg, and mix until fully combined and creamy.
- In a small bowl, mix the berry puree with sugar. If the puree is too thick, add a teaspoon of water to thin it slightly.
- Spoon the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.
- Drop small dots of berry puree onto the cheesecake filling and use a toothpick to swirl the dots into a marbled pattern.
- Bake the cheesecake bites for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. Remove from the oven and let cool to room temperature.
- Refrigerate the cheesecake bites for at least 2 hours, or until fully set. Serve chilled, and enjoy!
Notes
These bites taste even better the next day as flavors meld. Can be stored in refrigerator for up to 5 days or frozen for up to 3 months. Room temperature cream cheese blends more easily and prevents lumps.