These Mini Cheesecakes with Fresh Berries are made with a creamy, lightly sweetened filling over a crisp, buttery cookie crust and topped with fresh raspberries and blueberries.
Made in muffin tins, they're an easy, individual-sized dessert that's perfect for parties, baby showers, or bridal showers because they're easy to serve, and mess-free.
If you love how easy these are, don’t stop here—check out my other easy desserts that are just as fun to make!
Cheesecake is one of my all-time favorite desserts! Preparing and serving a full-sized cheesecake for a crowd can be a lot of work, which is why I love this recipe for Individual Cheesecakes made in a muffin pan.
Depending on the size of you muffin pan, this recipe should yield 16–24 perfectly portioned treats. Plus they look great on a dessert table!
If you're looking for a Fall flavored mini cheesecake, try my pumpkin pie cheesecake...yum! Or try my Chocolate Cheesecake Cupcakes for a decadent taste.
Table of Contents
- Mini Cheesecake Recipe with Sour Cream Topping
- Cheesecake Cupcakes
- Why You'll Love This Dish
- Helpful Kitchen Tools
- Recipe Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Directions
- Baking Instructions
- How to Serve Mini Cheesecakes
- Toppings for Mini Cheesecake
- Before You Begin!
- Prep Ahead Tips
- Storing and Thawing Tips
- Recipe FAQ's
- Ready for more cheesecake recipes?
- Celebrate Summer with the Red, White & Delicious Recipes eBook!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Mini Cheesecake Recipe with Sour Cream Topping
This recipe is very similar to my mother's famous cheesecake, a staple at nearly every holiday and special celebration growing up!
What sets it apart is the unique sour cream topping, which adds a deliciously tangy contrast to the rich, creamy filling.
When my mother first started making this recipe I was young and the idea of mixing sour cream with a dessert did not make sense to me.
It creates a smooth, velvety finish that perfectly complements the classic cheesecake base, making each bite irresistibly indulgent.
I was skeptical at first, but the moment I took a bite, I was hooked—and I have a feeling you will be too!
Recipe Inspiration!
Cheesecake Cupcakes
Why You'll Love This Dish
- Great for Any Occasion – Great for parties, gatherings, baby showers, bridal showers, Mother's Day teas at church or a make-ahead treat for your family.
- Simple and Quick – Made with a few pantry ingredients, these cheesecakes require just a few simple steps.
- Individual Portions – Make it easy to serve since you don't have to slice a full size cake.
- Customizable – Swap out the berries for other toppings, such as chocolate drizzle, caramel, or nuts.
Helpful Kitchen Tools
Wilton Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup
Medium Cookie Scoop2-Pack Cooling Racks for BakingFox Run Tart Tamper, Wood
Recipe Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Recipe Substitutions and Variations
- Swap the cookie crumbs for graham cracker crumbs or crushed cookies like Oreos or gingersnaps.
- Top the cheesecakes with homemade fruit compotes like strawberry, blueberry, or raspberry instead of the fresh berries.
- Drizzle melted chocolate or caramel sauce on top!
- Add a sprinkle of crushed almonds or pecans as a finishing touch.
Step-by-Step Directions
Step 1: Mix vanilla wafer cookie crumbs with melted butter and sugar. Line a muffin pan with cupcake liners and lightly spray with non-stick cooking spray.
Step 2: Add a tablespoon of the crumb mixture to each well and press down firmly using the back of a spoon, a juice glass, or a tart tamper.
Step 3: In the bowl of an electric mixer, add the cream cheese, sugar, vanilla and eggs.. Combine until everything is smooth.
Step 4: Using a cookie scoop, add the cream cheese filling mixture into each cupcake holder.
Baking Instructions
Step 5: Bake at 350°F for 20 minutes. Prepare the sour cream layer while they're baking.
Step 6: Then remove the tray from the oven and add the sour cream layer. Return the trays to the oven and continue to bake for an additional 8 minutes.
How to Serve Mini Cheesecakes
Step 7: Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when the paper cupcake liner is peeled away. Add the fresh berries right before serving.
Toppings for Mini Cheesecake
For this recipe I chose fresh blueberries and raspberries. However, you can choose one of the following to add to the top of the fresh baked mini cheesecakes:
- Mini chocolate chips.
- Canned blueberry, cherry or apple pie filling - just a little teaspoon on top of each mini cheesecake would be delicious!
- Chocolate Ganache - check out my recipe from the Brownie Chocolate Cake. It's very simple to put together and, just a little drizzle would be heaven!
- You could also use jam! A few teaspoons of your favorite jam would be delicious.
- Crushed Oreo cookies or mini candy pieces, as I mentioned at the top of the post, would work as well. Try my Mini Oreo Cheesecake Recipe.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Prep Ahead Tips
You can prepare the individual cheesecakes up to two days in advance. Store in the refrigerator, without the berries, until ready to serve. Add the fresh berries just before serving.
Storing and Thawing Tips
Refrigerator: Once cooled, store mini cheesecakes in an airtight container in the refrigerator for up to five days.
Freezer: Flash freeze them in a single layer, without the berries, on a baking tray before transferring to a freezer-safe bag or container for up to two months.
Thawing Tips: Allow the cheesecakes to defrost in a single layer in the refrigerator overnight. Add the berries right before serving.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You can make mini cheesecakes in a muffin tin (mini or standard) with liners, a mini cheesecake pan with removable bottoms, or silicone molds for easy release
Mini cheesecakes do not require a water bath like full-sized cheesecakes, but using one can help prevent cracks and ensure a smoother texture.
Mini cheesecakes are done when the edges are set, but the centers still have a slight jiggle when gently shaken. You can also check by lightly touching the tops—they should be firm but not dry. Avoid overbaking, as they will continue to set while cooling.
Ready for more cheesecake recipes?
- Cheesecake Chocolate Chip Muffins – is it a muffin or a cupcake? You decide!
- No Bake Cheesecake Pudding Parfaits – perfect for summer because these are no bake!
Celebrate Summer with the Red, White & Delicious Recipes eBook!
This beautifully designed digital cookbook features 10 fun and festive dessert recipes perfect for the 4th of July, Memorial Day, or any red, white, and blue celebration.
📖 Recipe Card
Mini Cheesecakes with Fresh Berries
Ingredients
Equipment
Method
- Preheat oven to 350°F
- Place the graham crackers in a bowl and combine them with the melted butter and sugar.
- Insert a paper cupcake liner into the wells of the cupcake pan. Spray each cupcake liner with non-stick cooking spray.
- Put a tablespoon of the mixture into each cupcake holder.
- Press firmly and evenly on the bottom using either the back of a juice glass or a measuring spoon.
- Combine cream cheese, eggs, ½ cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
- Pour mixture into each cupcake holder that's been sprayed with non-stick cooking spray, filling them about ⅔ of the way.
- Bake in the preheated oven for 20 minutes.
- Remove the tray from the oven and add the sour cream layer.
- Combine the sour cream and ⅓ cup sugar in a medium sized bowl and mix until smooth and creamy.
- Pour the mixture over the baked cheesecakes, filling each cupcake holder completely.
- Bake at 350 degrees Fahrenheit for 8 minutes.
- Allow the cupcakes to cool in the refrigerator until they become firm enough to stand alone when paper holder is peeled away.
- Top each mini cheesecake with the blueberries and raspberries.
Nutrition
Notes
Storing Tips:
Refrigerator: Once cooled, store mini cheesecakes in an airtight container in the refrigerator for up to five days. Freezer: Flash freeze them in a single layer, without the berries, on a baking tray before transferring to a freezer-safe bag or container for up to two months. Thawing Tips: Allow the cheesecakes to defrost in a single layer in the refrigerator overnight. Add the berries right before serving.Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
This recipe has been updated since it was first published in 2020.
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