Mini Berry Cheesecakes

These little beauties are the easiest, cutest things ever. They make the perfect dessert for parties or birthdays or even if you're just plain craving for them. They are so easy to just pack along in a lunch or a picnic and it's guaranteed that everyone will absolutely love them. Plus if berries aren't your thing, variations of this recipe are more than welcome! Imagine topping them with a chocolate ganache, candied pecans, or whatever you can imagine. The possibilities are endless!

Mini Berry Cheesecakes:

Yields: 24 cupcakes

For the crust:

2 cups of crushed graham crackers

1/2 cup of melted butter

1/4 cup sugar

Preheat oven to 350 F. Mix all in a bowl, make sure it is well combined. Press into pre-lined muffin pans, about 1 cm thick. Bake for 4 - 5 minutes, make sure not to burn!!

For the cheesecake:

20 oz. cream cheese

3/4 cup sugar

1 teaspoon vanilla extract

1/4 cup sour cream

3 tablespoons of all-purpose flour

2 eggs

Beat cream cheese until soft and airy, about 5 minutes. Add sugar slowly on medium speed while making sure it is well mixed throughout. Scrape down the sides of the bowl if necessary. Add the vanilla and sour cream, mix well. Next, add the eggs, one at a time, making sure it is thoroughly mixed after each. Add the flour and mix well. 

Once the baked crust is cool enough, fill the cups with the cheesecake mixture, leaving about 1 cm free from the top. Bake for about 10 minutes or until they are firm to the touch. Once done, let cool completely for about 30 - 45 minutes.

Topping:

1 lb. or one box of strawberries, hulled and diced

1 box of raspberries, mashed

3 tablespoons of powdered sugar (varies depending of sweetness of berries)

1 tablespoon cornstarch

Mix all ingredients in a bowl. Top cooled cheesecakes with the topping and let it firm in the refrigerator. 

Note:

. Frozen raspberries can also be used

. I would also recommend topping them with extra fresh blueberries