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Mini cheesecakes are a versatile and delightful dessert that has captured the hearts of many dessert lovers. With their creamy texture and buttery crust, these bite-sized treats are not only delicious but also visually appealing. Cheesecakes have a long history, dating back to ancient Greece, where they were first served to athletes at the first Olympic Games. Over the centuries, this beloved dessert has evolved into various forms, but the classic cheesecake remains a favorite. In this recipe, we’ll explore how to create mini cheesecakes with a twist, incorporating fresh berries and a hint of lemon for a zesty flavor that will elevate your dessert game.

Mini Cheesecakes

Indulge in the delightful world of mini cheesecakes with a refreshing twist! This easy recipe combines creamy cheesecake filling with a buttery graham cracker crust, all topped with fresh berries and a hint of lemon for a zesty kick. Perfect for any occasion, these bite-sized treats are as beautiful as they are delicious, and can be made ahead of time. Whether for a gathering or simply to enjoy at home, these mini cheesecakes promise to impress and satisfy!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1 teaspoon lemon juice (optional for a zesty touch)

For the topping:

1 cup fresh berries (strawberries, blueberries, or raspberries)

2 tablespoons honey or maple syrup (optional)

Mint leaves (for garnish)

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

      - In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

        - Press about 1 tablespoon of the mixture firmly into the bottom of each muffin cup. Use the back of a spoon or your fingers to pack it down tightly.

          Bake the crusts:

            - Bake the crusts in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let cool while you prepare the filling.

              Prepare 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 2-3 minutes.

                  - Gradually add in the sugar and mix until well combined. Scrape down the sides of the bowl as needed.

                    - Add the vanilla extract, and if using, the optional lemon juice and sour cream. Beat until fully incorporated.

                      - Add the eggs, one at a time, mixing for about 30 seconds after each addition until just combined. Be careful not to overmix.

                        Fill the crusts:

                          - Spoon the cheesecake filling into each muffin cup, filling them about 2/3 full to allow room for rising during baking.

                            Bake the cheesecakes:

                              - Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center still has a slight jiggle. They will firm up as they cool.

                                - Turn off the oven and let the cheesecakes sit in the oven with the door ajar for about 10 minutes to prevent cracking.

                                  Cool and chill:

                                    - Remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes.

                                      - Once cooled, refrigerate them for at least 2 hours (or overnight for best results).

                                        Add toppings:

                                          - Before serving, top each cheesecake with fresh berries, a drizzle of honey or maple syrup if desired, and a mint leaf for garnish.

                                            Serve and enjoy:

                                              - Carefully remove the cheesecakes from the liners and place them on a serving platter. These mini indulgences are perfect for sharing or enjoying on your own!

                                                Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12