Ingredients:

  • 1 cup (100g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1 cup (120g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup (60ml) sour cream
  • 1 cup (150g) mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Prepare the muffin tin by lining it with cupcake liners.
  3. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well-combined.
  4. Press the mixture into the bottom of each muffin cup and bake for 10 minutes. Remove and let cool.
  5. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  6. Add vanilla, eggs one at a time, and sour cream, mixing until fully incorporated.
  7. Pour the filling over the cooled crusts, filling each to about 3/4 full.
  8. Bake for 20 minutes or until the centers are set. Remove from the oven and let cool.
  9. In a saucepan, combine mixed berries, sugar, and lemon juice. Heat on medium until the berries break down, stirring occasionally.
  10. (Optional) Add cornstarch mixture to thicken, cooking for an additional minute. Cool before topping the cheesecakes.
  11. Once cooled, top the mini cheesecakes with the berry mixture and refrigerate for at least 30 minutes before serving.