These mini cheesecakes with fresh berries feature a creamy, lightly sweetened filling on a crisp, buttery cookie crust, topped with fresh raspberries and blueberries.
Baked in muffin tins, they’re an easy, mess-free mini cheesecake recipe that’s perfect for parties, baby showers, and bridal showers.
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This recipe has been updated since it was first published in 2020.
Recipe at a Glance
Main Ingredients: cream cheese, graham crackers with a sweetened sour cream topping and topped with fresh mixed berries
Best For: parties, baby showers, wedding showers...they look great on a dessert table!
Make Ahead: Can be made a day in advance and chilled until ready to serve
Storage: Store covered in the refrigerator for up to 4 days
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Table of Contents
- Recipe at a Glance
- Mini Cheesecake Recipe with Sour Cream Topping
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- How to Serve Mini Cheesecakes
- Toppings for Mini Cheesecakes
- Insider Tips from My Kitchen to Yours
- Storing and Thawing Tips
- Recipe FAQ's
- Ready for more cheesecake recipes?
- Celebrate Summer with the Red, White & Delicious Recipes eBook!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Mini Cheesecake Recipe with Sour Cream Topping
This recipe is inspired by my mother’s classic cheesecake, which she made for nearly every holiday and special celebration, and it’s finished with a sour cream topping that adds a tangy contrast to the rich, creamy filling.
I was skeptical the first time I tried it, but the smooth, velvety finish won me over right away, and it’s been a favorite ever since.
- 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.
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.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
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
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
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 Cheesecakes
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.
Insider Tips from My Kitchen to Yours
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?
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.
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🗒️Shopping List
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📖 Recipe Card
Mini Cheesecakes with Fresh Berries
Ingredients
- 16 Graham Crackers
- ¼ lb. melted butter
- ¼ cup sugar
- 16 ounces cream cheese room temperature
- 2 eggs
- ½ cup sugar
- ½ teaspoon vanilla
- 1 pint sour cream
- ⅓ cup sugar
- 1 cup fresh blueberries
- 1 cup fresh raspberries
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.
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