Foodie Friday: Mixed Berry Cheesecake Cups

Happy Friday! As many of you may know, it was Independence Day yesterday in the United States. To celebrate this holiday, I made a red, white, and blue dessert... My mixed berry cheesecake cups. This recipe is quick and easy, and the perfect summer dessert.

Mixed Berry Cheesecake Cups

Ingredients for the crust:

3 sleeves of graham crackers (about 24 full graham crackers)

1/2 cup brown sugar

3/4 cup (12 tbsp) of melted unsalted butter

Ingredients for the cheesecake:

16 oz softened cream cheese, at room temperature

1/2 cup sour cream, at room temperature

2 eggs, at room temperature

1/2 granulated sugar

2 tsp vanilla extract

1/8 tsp salt

Ingredients for mixed berry topping:

4 cups of fresh mixed berries, chopped (I used strawberries, blueberries, and raspberries)

1/4 cup fresh lemon juice

1/4 cup granulated sugar

1/4 tsp cornstarch

Begin by preheating your oven to 350 degrees and lining your cupcake tins. This recipe makes 24 cups. Then, crush the graham crackers to make crumbs, I put all of mine in the food processor but you can also put them in a sealed bag and crush them with a rolling pin. Then, add the brown sugar and butter, mixing until combined. Place 2 tbsp of the graham cracker mixture into the bottom of each cupcake liner and pack it down.

With a hand mixer, beat together the cream cheese until fluffy. Add the sour cream and mix until fully combined. Beat in the eggs, sugar, vanilla extract, and salt. It is important to use room temperature ingredients so that they fully incorporate and to avoid lumps. Divide the cheese mixture evenly between the 24 cupcake molds, it's about 2 tbsp of mixture per mold. Bake for about 20 minutes. When they are done, allow to cool to room temperature and refrigerate for at least 3 hours or overnight.

To make the mixed berry topping, place the lemon juice, sugar, and cornstarch in a saucepan and bring to a boil. Cook for about 1 minute, remove from heat, and allow to cool to room temperature. While your glaze is cooling, chop your choice of fresh fruit. After the glaze has fully cooled, pour over the fruit and stir to combine.

These cheesecakes will last in the refrigerator up to 3 days. It's best to make the topping the day you are serving the dessert to ensure the fruit is fresh. On the day of serving, make the mixed berry topping and place it on top of each cheesecake cup. Refrigerate until you are ready to eat.

Nutrition Information

Strawberries: Healthy Carbohydrate, natural sweetness, rich in antioxidants, provides fiber, vitamin C, manganese, folate, and potassium.

Raspberries: A great source of fiber, high in antioxidants, contain an abundance of vitamin C and trace amounts of vitamin A, B vitamins, calcium, and zinc.

Blueberries: SUPERFOOD. Healthy carbohydrates, provides fiber, vitamins K, C, and maganese and small amounts of vitamin E, B6, and copper.

Lemon juice: Healthy Carbohydrate, provides fiber, vitamins C and B6, and potassium

Cream Cheese: Provides protien, calcuim, and trace amounts of essential vitamins and minerals.

This dessert gives you the perfect crust to cheesecake ratio. It's a great way to use fresh fruit and a delicious summer dessert. Let me know if you try my recipe for mixed berry cheesecake cups and tell me what you think! 

Until next time, sending blessings your way ✨