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–+ servings
Isabella

Berry Swirl Cheesecake Bites: Delightful Mini Treats!

Delightful mini cheesecake bites swirled with mixed berries, perfect for a sweet treat.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 2 hours 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup mixed berries strawberries, blueberries, raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 cup graham cracker crumbs
  • 1 tablespoon melted butter

Method
 

  1. Preheat the oven to 325°F. Line a mini muffin tin with paper liners.
  2. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the egg and sour cream, mixing until fully combined.
  3. In a separate bowl, combine the mixed berries, lemon juice, cornstarch, and cinnamon. Mash the berries slightly with a fork to create a chunky sauce.
  4. Spoon about 1 tablespoon of the cheesecake mixture into each muffin cup. Add a teaspoon of the berry mixture on top of the cheesecake layer, then use a toothpick or skewer to swirl the berry mixture into the cheesecake.
  5. In a small bowl, mix the graham cracker crumbs with melted butter. Sprinkle a small amount of the crumb mixture on top of each cheesecake bite.
  6. Bake in the preheated oven for 15-18 minutes, or until the edges are set but the centers are still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecake biteCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 100mgFiber: 1gSugar: 5g

Notes

  • These cheesecake bites can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a chocolate twist, add 2 tablespoons of cocoa powder to the cheesecake mixture.
  • For a gluten-free option, use gluten-free graham crackers for the crust.

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