Description
Delightful mini cheesecakes featuring a creamy filling, crunchy graham cracker crust, and topped with fresh strawberries and blueberries, perfect for summer gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped topping
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup fresh strawberries, chopped
- 1/4 cup fresh blueberries
- Mini cupcake liners
Instructions
- Preheat the oven to 350°F (175°C).
- Line a mini muffin tin with mini cupcake liners.
- Mix graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom of each cupcake liner to form a crust.
- Beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until everything blends seamlessly.
- Spoon the cheesecake mixture into each crust-filled liner, filling them about 2/3 full.
- Top generously with strawberries and blueberries.
- Bake for approximately 12-15 minutes until edges are set.
- Cool completely in the pan, then refrigerate for at least 2 hours before serving.
Notes
These mini cheesecakes can be made a day in advance for better flavor. Customize toppings as desired.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg