Berry Swirl Cheesecake Bites
Light, vibrant, and refreshing cheesecake bites swirled with a berry sauce, perfect for family gatherings or last-minute dessert plans.
Ingredients
For the Crust
- 1 cup graham cracker crumbs or digestive biscuit crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
For the Cheesecake Filling
- 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 to stiff peaks
For the Berry Swirl
- 1/2 cup mixed berries strawberries, raspberries, or blueberries
- 2 tablespoons granulated sugar or to taste
- 1 teaspoon lemon juice
Instructions
Preparation
- Mix together graham cracker crumbs, sugar, and melted butter until evenly coated.
- Press the mixture into the bottom of each cup in a mini muffin tin or silicone molds.
- Chill the crust in the fridge.
Prepare the Berry Swirl
- In a saucepan, combine mixed berries, sugar, and lemon juice.
- Heat over medium for 5-7 minutes until berries break down.
- Cool the mixture, then gently mash with a fork.
Cheesecake Filling
- Beat cream cheese and powdered sugar until smooth.
- Add vanilla extract and sour cream, mixing well.
- Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
Assembly
- Fill each muffin cup with cheesecake filling almost to the top.
- Add a dollop of berry sauce on top and swirl it in.
Chill
- Chill the cheesecake bites in the fridge for at least 2 hours before serving.
Notes
Store in an airtight container in the fridge for up to a week or freeze for up to 2 months. No need to reheat; just thaw in the fridge when ready to eat.