If you are looking for a bite-sized dessert that perfectly combines creamy, tangy, and sweet flavors, the Mini Cheesecake Bites with Fresh Berries Recipe is an absolute keeper. These delightful little cheesecakes offer a buttery biscuit base topped with a smooth, luscious cream cheese filling, finished with vibrant fresh berries that burst with flavor. Whether for a party, a cozy afternoon treat, or an impressive dessert to serve guests, these mini cheesecakes are as charming to look at as they are delicious to eat.
Ingredients You’ll Need
Keeping the ingredients simple yet thoughtfully chosen is key to making these Mini Cheesecake Bites with Fresh Berries Recipe a success. Each element plays a vital role—whether it’s the crumbly texture of the biscuit base, the silkiness of the cream cheese layer, or the fresh brightness of the berries that crown every bite.
- Digestive biscuits or Graham crackers: Provide a crisp, buttery base that holds the cheesecake together beautifully.
- Unsalted butter: Melted to bind the biscuit crumbs and add richness to the base.
- Caster sugar: Adds the perfect amount of sweetness without grittiness.
- Cinnamon powder (optional): Offers a warm, subtle hint of spice to enhance the biscuit base.
- Pinch of salt: Balances flavors and enhances sweetness.
- Cream cheese: The star ingredient, providing a smooth and tangy filling (make sure it’s at room temperature).
- Plain/all-purpose flour: Helps stabilize the cheesecake filling for a perfect set.
- Vanilla extract: Infuses a lovely aromatic note into the filling.
- Sour cream or plain yogurt: Adds a slight tang and creaminess to the filling.
- Lemon zest: Brightens the flavor with a fresh citrus kick.
- Large eggs: Bind the filling and create a smooth texture (room temperature eggs are best).
- Heavy or thickened cream: Whipped lightly to give a fluffy topping.
- Icing/powdered sugar: Sweetens and adds a delicate finish to the cream topping and for dusting.
- Fresh strawberries, blueberries, and raspberries: Your fresh berry ensemble for vibrant color and juicy sweetness.
- Mint sprigs: For a fresh, decorative touch that complements the berries perfectly.
How to Make Mini Cheesecake Bites with Fresh Berries Recipe
Step 1: Prepare the Oven and Baking Tin
Start by preheating your oven to 160°C / 325°F (140°C fan) and place the rack about one-third from the bottom. This ensures even baking for the cheesecake bites. Line a standard 12-hole muffin tin with paper liners—these will help the cheesecakes come out effortlessly while keeping their shape.
Step 2: Make the Biscuit Base
Crush 150g of digestive biscuits or 20 Graham cracker squares finely, mixing them with 60g of melted unsalted butter, 1 tablespoon of caster sugar, a pinch of salt, and an optional 1/8 teaspoon of cinnamon powder. Press this crumb mixture into the bottom of each muffin liner firmly, creating a compact base that will bake into a crisp, buttery crust.
Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat 375g of room temperature cream cheese until smooth and creamy. Add 1 1/2 tablespoons of plain flour and 1 teaspoon of vanilla extract, then mix to combine. Stir in 1/2 cup of sour cream and 1/2 cup caster sugar, followed by the zest of one lemon for that lively citrus brightness. Slowly beat in two large room temperature eggs one at a time to ensure a perfect texture.
Step 4: Bake the Cheesecake Bites
Divide the creamy filling evenly over the biscuit bases in the muffin tin. Bake in the preheated oven for about 27 minutes or until the edges are set but the center still has a slight wobble. This ensures a dreamy, creamy consistency once cooled. Let the cheesecakes cool to room temperature, then chill them in the fridge to set fully.
Step 5: Whip the Cream Topping
Before serving, whip 1 1/2 cups of heavy cream with 1/2 teaspoon vanilla extract and 2 tablespoons of sifted icing sugar until soft peaks form. This luscious whipped cream topping adds lightness and richness, balancing the tangy cheesecake filling.
How to Serve Mini Cheesecake Bites with Fresh Berries Recipe
Garnishes
Fresh berries like strawberries, blueberries, and raspberries are a must for topping these mini cheesecakes. Their sweet-tart flavor and burst of juiciness complement the creamy filling perfectly. Add a small sprig of mint on top to brighten the look and add a refreshing note. A light dusting of powdered sugar crowns the dessert with a touch of elegance and sweetness.
Side Dishes
These mini cheesecakes are perfect on their own but can be paired beautifully with a light, fruity side such as a fresh fruit salad or a scoop of sorbet. For a richer experience, serve alongside coffee or a glass of chilled dessert wine to elevate the flavors even more.
Creative Ways to Present
For a visually stunning presentation, arrange the mini cheesecakes on a tiered dessert stand or a beautiful platter sprinkled lightly with extra berry crumbs and edible flowers. You might also consider serving each cheesecake bite in a pretty miniature jar or clear cup to showcase the layers, making them irresistible at any gathering.
Make Ahead and Storage
Storing Leftovers
Mini Cheesecake Bites with Fresh Berries Recipe are best enjoyed within 2-3 days when stored in an airtight container in the refrigerator. The cream cheese filling stays fresh and creamy, and the berries keep their vibrant flavor for this duration.
Freezing
If you want to save them for later, these mini cheesecakes freeze well without the fresh berries and whipped cream topping. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before adding fresh berries and cream topping to enjoy.
Reheating
Retain the cool, creamy texture by serving cheesecake bites cold or at room temperature. If needed, let them sit out for about 10-15 minutes after refrigeration before serving. Avoid microwaving, as it can change the texture and cause separation.
FAQs
Can I use other types of biscuits for the base?
Absolutely! While digestive biscuits or Graham crackers are traditional, you can experiment with other cookies like shortbread or vanilla wafers, just adjust the sugar and butter amounts slightly to maintain the right consistency.
Is it necessary to use room temperature ingredients?
Yes, using room temperature cream cheese and eggs helps the filling to blend smoothly without lumps, ensuring a creamy, even texture in your cheesecake bites.
Can I make these dessert bites vegan or dairy-free?
With some ingredient swaps, such as using dairy-free cream cheese, plant-based sour cream, and non-dairy whipped topping, you can create a vegan-friendly version. Keep in mind baking times and textures might vary slightly.
How should I choose fresh berries for topping?
Look for firm, plump berries with vibrant color and a fresh aroma. Avoid any that are soft, shriveled, or moldy for the best flavor and presentation.
Are these mini cheesecakes suitable for freezing with the berries on top?
It’s best to freeze them without the fresh berries and whipped cream topping, as these do not freeze well and can become mushy upon thawing. Add the fresh berries just before serving for the best texture and taste.
Final Thoughts
There’s something truly special about sharing the Mini Cheesecake Bites with Fresh Berries Recipe with family and friends. Their creamy texture, perfectly crunchy base, and fruity, fresh finishing touch make every bite a little celebration. I encourage you to try this recipe soon—it’s straightforward, rewarding, and bound to bring smiles to any dessert table!
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Mini Cheesecake Bites with Fresh Berries Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 42 minutes (includes chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic mini cheesecakes are the perfect individual dessert, featuring a crisp biscuit base and a creamy, tangy filling. Topped with fresh berries and a hint of mint, they offer an elegant and delicious treat ideal for any occasion.
Ingredients
Base
- 150g / 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares)
- 60g / 4 tbsp unsalted butter, melted
- 1 tbsp caster sugar (superfine sugar)
- 1/8 tsp cinnamon powder (optional)
- Pinch of salt
Cheesecake Filling
- 375g / 12 oz cream cheese, block, at room temperature
- 1 1/2 tbsp plain/all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream, room temperature (or plain yogurt)
- 1/2 cup caster sugar (superfine sugar)
- 1 1/2 tsp lemon zest (from 1 lemon)
- Pinch of salt
- 2 large eggs, room temperature
Whipped Cream Topping
- 1 1/2 cups thickened/heavy cream
- 1/2 tsp vanilla extract
- 15g / 2 tbsp icing sugar / powdered sugar, sifted (or 1 tbsp caster sugar)
Garnish
- Strawberries (small), blueberries, and raspberries
- 12 small sprigs of mint
- Icing sugar / powdered sugar, for dusting
Instructions
- Prepare the oven and muffin tin: Preheat your oven to 160°C (325°F) or 140°C (fan). Position the oven shelf 1/3 from the bottom. Line a 12-hole standard muffin tin with paper muffin liners to hold the mini cheesecakes.
- Make the biscuit base: Crush the digestive biscuits or graham crackers finely. Combine the crushed biscuits with melted unsalted butter, caster sugar, cinnamon powder (if using), and a pinch of salt. Mix thoroughly until the mixture is evenly moistened.
- Form the bases: Spoon the biscuit mixture evenly into the lined muffin tin holes. Press the mixture firmly and evenly into the bottom of each liner to form the cheesecake base.
- Prepare the cheesecake filling: In a mixing bowl, beat the room-temperature cream cheese until smooth. Add the plain flour and vanilla extract, mixing well. Stir in sour cream, caster sugar, lemon zest, and a pinch of salt. Lightly beat the eggs and gradually incorporate them into the mixture, ensuring a smooth batter without overmixing.
- Assemble and bake: Pour the cream cheese filling evenly over the biscuit bases in the muffin liners. Carefully place the tin into the preheated oven and bake for about 27 minutes or until the edges are set but the centers still slightly wobble.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours or overnight to set fully.
- Prepare whipped cream topping: In a chilled bowl, whip the thickened/heavy cream with vanilla extract and sifted icing sugar until soft peaks form.
- Serve: Once chilled, top each mini cheesecake with a dollop of whipped cream. Garnish with fresh strawberries, blueberries, raspberries, and a small sprig of mint. Dust lightly with icing sugar before serving for an elegant finish.
Notes
- Use room temperature ingredients to ensure smooth batter and even baking.
- The optional cinnamon in the base adds a warm note, but you can omit it if preferred.
- Allow eggs to come to room temperature to prevent curdling during mixing.
- Chilling the cheesecakes overnight improves texture and flavor.
- Paper liners help with easy removal and clean presentation.
