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Irresistible Mini Layered Berry Cheesecakes

Creamy mini cheesecakes with buttery graham crust and vibrant berry layers, perfect for parties or elegant desserts.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 pinch salt
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 1 tbsp lemon juice
Berry Layer
  • 1 cup mixed berries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with water

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C) and line a muffin tin with liners.
  2. Mix graham cracker crumbs, sugar, and melted butter, then press into muffin cups.
  3. Bake crusts for 5 minutes and allow to cool.
  4. Beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, then mix in vanilla, sour cream, and lemon juice.
  6. Fill each cup with cheesecake batter and bake for 15–18 minutes.
  7. Cool completely, then refrigerate for at least 3 hours.
  8. Cook berries with sugar and lemon juice until softened, then thicken with cornstarch.
  9. Top chilled cheesecakes with berry layer and garnish before serving.

Notes

Best served chilled. Can be made a day ahead for stronger flavor and cleaner layers.