Description
These Berry Swirl Cheesecake Bites are the perfect mini dessert! They feature a creamy cheesecake filling swirled with sweet berry puree atop a buttery graham cracker crust. Perfect for parties, snacks, or anytime you want a bite-sized treat.
Ingredients
Units
Scale
Makes 12 bites
- For the crust:
- 1 cup (100 g) graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons (60 g) unsalted butter, melted
- For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) sugar
- 1 teaspoon vanilla extract
- 1 large egg
- For the berry swirl:
- 1/4 cup (60 g) berry puree (strawberry, raspberry, or mixed berries)
- 1 tablespoon sugar
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
- Prepare the crust:
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Divide the mixture evenly among the muffin cups and press firmly to form a crust. Use the back of a spoon or the bottom of a glass to pack it down. Bake for 5 minutes, then set aside to cool.
- Make the cheesecake filling:
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the vanilla extract and egg, and mix until fully combined and creamy.
- Prepare the berry swirl:
- In a small bowl, mix the berry puree with sugar. If the puree is too thick, add a teaspoon of water to thin it slightly.
- Assemble the cheesecake bites:
- Spoon the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.
- Drop small dots of berry puree onto the cheesecake filling and use a toothpick to swirl the dots into a marbled pattern.
- Bake:
- Bake the cheesecake bites for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. Remove from the oven and let cool to room temperature.
- Chill and serve:
- Refrigerate the cheesecake bites for at least 2 hours, or until fully set. Serve chilled, and enjoy!
Notes
- You can use fresh or frozen berries for the puree. Blend the berries and strain to remove seeds if desired.
- Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Experiment with different berries like blueberries or blackberries for unique flavors.