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Mini Berry Swirl Cheesecakes

These Mini Berry Swirl Cheesecakes are super easy to make, using everyday ingredients. They make perfect petite desserts.
Course Dessert
Cuisine American, Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 mini cheesecakes
Calories 145kcal

Ingredients

  • Cheesecake crust:
  • 2 sleeves graham crackers
  • 20 Nila wafers
  • ¼ cup granulated sugar
  • ¾ cup (1 ½ sticks) butter melted
  • Cheesecake filling:
  • 12 ounces cream cheese room temperature
  • 3 large eggs room temperature
  • 1 cup sour cream full-fat
  • ½ cup granulated sugar
  • ½ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice
  • Berry puree:
  • 1 (6-ounce package) Driscoll's red raspberries
  • 1 (4.4-ounce package) Driscoll's blueberries
  • 1 tablespoon fresh lemon juice
  • 1 (3-ounce package) raspberry Jell-o gelatin
  • ½ cup water

Instructions

  • In a medium saucepan, over low to medium heat, cook the lemon juice with the raspberries and blueberries until the berries are soft. Press through a fine mesh strainer or hand food mill. Discard the pulp and seeds. Pour the berry juices back into the saucepan and heat over medium heat with the package of Jell-o and water. Boil for about 10 minutes, until it starts to thicken. Pour the mixture into a Pyrex measuring cup. Place the measuring cup into a bowl of ice cubes to cool. Set aside.
  • In a food processor, pulse graham crackers and Nila wafers until they are fine crumbs. Pour the crumbs into a large bowl. Mix in sugar and melted butter. Press the crumb mixture evenly into the bottom of 24 paper-lined muffin tins.
  • In a large bowl, using an electric hand mixer, cream together the cream cheese and sugar. Add the eggs one at a time and combine. Add in the sour cream, heavy cream, vanilla and lemon juice and mix thoroughly to combine. Scoop evenly into the 24 paper-lined muffin cups. Spoon the berry/Jell-o mixture over the mini-cheesecakes. Swirl with a toothpick.
  • Bake in a preheated 350 degree F oven for about 30-32 minutes. Turn the oven off and let sit in the oven for about 10 minutes. Take the muffin pan of cheesecakes out of the oven. Let cool completely. Chill for 1 hour or so before serving.

Nutrition

Calories: 145kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 92mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg