Mini Berry Cheesecakes
For: 32 cupcakes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
- 1 1/2 cups graham cracker crumbs
- 4 tbsp unsalted butter melted
- 3 tbsp sugar
- 6 oz fresh berries
- 2 tbsp sugar
- 2 lbs cream cheese room temperature
- 1 1/2 cups sugar
- pinch salt
- 1 tsp vanilla extract
- 4 large eggs
Preheat the oven to 325˚ In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, 5 minutes. Transfer to a cooling rack.
To make the berry puree, combine the berries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a 1/2 teaspoon of the berry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 20 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.