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Before diving into the recipe, it's essential to understand the delightful layers of flavor and texture that make mini cheesecakes a favorite among dessert lovers. Each component plays a critical role in achieving the perfect balance between sweetness and tanginess.

Mini Cheesecake Cups with Berry Topping

Indulge in the sweet goodness of Mini Cheesecake Cups topped with a colorful berry medley. These delightful bite-sized desserts blend the creamy richness of classic cheesecake with the refreshing taste of fresh berries. Perfect for parties or a cozy night in, they're easy to make and serve. This recipe guides you through crafting the ideal crust, creamy filling, and vibrant toppings, ensuring your mini cheesecakes not only taste divine but also impress visually. Enjoy a guilt-free treat that's sure to please any crowd!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup powdered sugar

1 tsp vanilla extract

2 large eggs

For the berry topping:

1 cup mixed berries (strawberries, blueberries, raspberries)

1/4 cup granulated sugar

1 tbsp lemon juice

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

        - Line a muffin tin with cupcake liners and press about 1 tablespoon of the crust mixture into the bottom of each liner. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).

              - Add in the sour cream, powdered sugar, and vanilla extract. Beat until well incorporated.

                - Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

                  Fill the Cups:

                    - Spoon the cheesecake filling into each crust-lined cup, filling them about 2/3 full.

                      - Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Turn off the oven and crack the door, letting the cheesecakes cool for 30 minutes to prevent cracking.

                        Cool the Cheesecakes:

                          - After cooling, refrigerate the cheesecakes for at least 3 hours (or overnight) to fully set.

                            Prepare the Berry Topping:

                              - In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice over medium heat. Cook for about 5 minutes, stirring gently until the berries start to break down and release their juices. Remove from heat and let cool.

                                Assemble & Serve:

                                  - Once cheesecakes are chilled, remove them from the muffin tin. Top each mini cheesecake with a spoonful of the berry mixture.

                                    - Garnish with fresh mint leaves if desired. Serve chilled and enjoy!

                                      Prep Time, Total Time, Servings: 30 minutes | 4 hours | 12 servings