Mini Cheesecakes

Delightful mini cheesecakes perfect for Valentine's Day, combining rich creaminess with fresh berry toppings in easy-to-make individual servings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Crust Ingredients

1 cup graham cracker crumbs Forms the base; crushed nuts create a gluten-free crust.
1/4 cup melted butter Holds the crust together; coconut oil is a good dairy-free alternative.

Filling Ingredients

8 oz cream cheese The heart of the cheesecake; use low-fat for a lighter version.
1/2 cup sugar Sweetens the mix nicely; coconut sugar is a great alternative for a deeper flavor.
1 tsp vanilla extract Boosts flavor; use almond extract for a twist.
1/2 cup sour cream Adds creaminess; Greek yogurt can provide a similar richness with less fat.
1/4 cup all-purpose flour Acts as a thickener; gluten-free flour works as a substitute.
2 large eggs Binds the mixture; aquafaba can be a vegan option.

Topping Ingredients

Fresh to taste berries Adds color and flavor; any seasonal fruit showcases your creativity.

Method

Preparation

Preheat oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs and melted butter.
Press the mixture into the bottom of mini muffin tins.

Filling

In another bowl, beat cream cheese until smooth.
Add sugar and vanilla, mixing until well combined.
Mix in sour cream and flour until smooth.
Add eggs one at a time, mixing well after each.
Pour the cream cheese mixture over the crust in the muffin tins.

Baking

Bake for 20-25 minutes or until set.
Let cool, then refrigerate for at least 2 hours.

Serving

Top with fresh berries before serving.

Notes

Serve mini cheesecakes chilled, topped with fresh berries or a delicious fruit coulis for added decadence. These mini cheesecakes can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.