Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream (whipped)
- 1/2 cup mixed berries (strawberries, raspberries, blueberries)
- 2 tablespoons sugar (for berries)
- 1 teaspoon lemon juice
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a bowl; press into mini muffin tins to form crusts.
- Chill crusts while preparing the filling and berry swirl.
- Cook mixed berries with sugar and lemon juice in a saucepan until softened; let cool.
- Beat cream cheese and powdered sugar until smooth; mix in vanilla extract and sour cream.
- Fold in whipped cream gently until fully combined.
- Spoon the cheesecake filling into cooled crusts and top with berry swirl; use a toothpick to create marbled effects.
- Chill for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 100
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg