Mini Cheesecakes with Berry Swirl

Name: Mini Cheesecakes with Berry Swirl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons sugar; 4 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup sour cream; 1 cup mixed berries (raspberries and blueberries); 2 tablespoons sugar; 1 tablespoon lemon juice

Highlighted under: Modern Kitchen

I absolutely adore these Mini Cheesecakes with Berry Swirl! They are the perfect balance of creamy cheesecake and vibrant fruit flavors. Each bite offers a delightful swirl of fresh berries that elevates the overall dessert experience. Making these mini treats is not only fun, but it also allows me to indulge in my love for baking without the guilt of a large cake. They are a crowd-pleaser for any occasion, showcasing a beautiful presentation that impresses family and friends alike.

Created by

Rhiannon Sutherland

Last updated on 2026-01-07T12:02:35.071Z

When I first made these Mini Cheesecakes with Berry Swirl, I was amazed at how easy it was to whip up such a delectable dessert. I experimented with different berry combinations, but found that a mix of raspberries and blueberries provided the ideal tartness that balances the sweetness of the cheesecake. I also discovered that baking them in a water bath keeps them wonderfully moist, which is crucial for achieving that perfect creamy texture.

One of my favorite parts of making these cheesecakes is swirling in the berry puree. It not only creates a stunning visual but also enhances the flavor profile in every bite. The vibrant colors and rich flavors are truly what elevate this dessert, making it special for gatherings. Plus, the mini size allows everyone to indulge without feeling guilty!

        Why You Will Love This Recipe
        Delicate cheesecake crust that complements the smooth filling
Berry swirl adds a gorgeous pop of color and flavor
Perfectly portioned for easy serving at any gathering

      

Key Tips for the Perfect Cheesecake

When making the cheesecake filling, ensure your cream cheese is at room temperature; this is crucial for achieving a smooth and creamy texture. If it's too cold, you might end up with lumps, which can ruin the overall mouthfeel of your mini cheesecakes. I find that using a stand mixer rather than a hand mixer helps to fully incorporate air, resulting in a lighter filling.

Take care not to overmix your batter once the eggs are added, as this can lead to cracks in your cheesecakes during baking. Mix just until everything is smoothly combined. You'll know it's ready when the mixture is glossy and free of any lumps, ensuring a velvety cheesecake.

Berry Swirl Techniques

The berry swirl not only adds visual appeal but also enhances the flavor profile of the cheesecakes. Choosing ripe berries is key; they should be plump and fragrant. If you can't find fresh mixed berries, frozen ones work well too. Just be sure to thaw and drain them properly to avoid excess moisture, which could affect the consistency of the swirl.

For the best results, watch the cooking time of your berry mixture closely. Cook until it becomes syrupy, which usually takes around 5 minutes. This concentration intensifies the flavors, creating a tart yet sweet topping that perfectly complements the rich cheesecake.

Storage and Serving Suggestions

These mini cheesecakes can be made ahead of time, making them a fantastic choice for gatherings. Once cooled, cover them tightly and refrigerate for up to three days. The flavors may even meld and improve after a day or two, enhancing the overall taste experience. Just ensure to keep them chilled until serving to maintain that creamy texture.

For serving, consider garnishing each cheesecake with a sprinkle of fresh berries or a dollop of whipped cream for added elegance. You can also experiment with different fruit swirls like strawberries or blackberries, depending on availability and season for a delightful variety!

Ingredients

For the Cheesecakes

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream

For the Berry Swirl

1 cup mixed berries (raspberries and blueberries)
2 tablespoons sugar
1 tablespoon lemon juice

Instructions

Prepare the crust

Preheat the oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of muffin tin liners to form a crust.

Make the cheesecake filling

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing until well incorporated. Add the eggs one at a time, mixing on low speed until just combined. Stir in sour cream until smooth.

Prepare the berry swirl

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries are soft and the mixture is syrupy, about 5 minutes. Mash slightly with a fork to create a swirlable puree.

Assemble and bake

Pour the cheesecake filling into the crusts, filling each about two-thirds full. Drop spoonfuls of the berry puree on top of the filling and swirl gently with a toothpick. Bake for 25-30 minutes or until set. Remove from the oven and let cool.

Chill and serve

Refrigerate the mini cheesecakes for at least 4 hours or overnight. Serve chilled and enjoy the lovely berry swirls!

Pro Tips

For best results, use room temperature cream cheese to ensure a smooth filling. You can substitute different berries based on seasonal availability, such as strawberries or blackberries.

Alternatives and Substitutions

If you prefer a gluten-free option, substitute the graham cracker crumbs with almond flour or gluten-free cookie crumbs. Additionally, for a dairy-free version, consider using nut-based cream cheese alternatives available in stores. These adjustments still yield delicious mini cheesecakes, maintaining the essence of this recipe.

Swap out the sour cream for Greek yogurt if you're looking for a tangy kick or a lighter option. It will keep the cheesecake moist while adding a hint of tartness without compromising the flavor or texture.

Scaling the Recipe

Scaling this recipe is straightforward. For larger gatherings, double or triple the ingredients and utilize larger muffin tins or even a 9-inch springform pan. Just increase the baking time, checking for doneness by inserting a toothpick; it should come out clean or with just a few moist crumbs.

If you're doing this for smaller occasions, you can easily halve the recipe. This approach allows you to enjoy mini cheesecakes without the temptation of leftovers. Just ensure to adjust the baking times slightly, as smaller batches may cook faster.

Questions About Recipes

→ Can I make these mini cheesecakes ahead of time?

Absolutely! These mini cheesecakes store well in the refrigerator for up to 3 days.

→ Can I freeze these cheesecakes?

Yes, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap.

→ What can I use instead of sour cream?

You can substitute plain Greek yogurt for a similar tanginess and creaminess.

→ Can I double the recipe?

Yes, you can easily double the recipe if you need to serve more guests!