Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- Fresh berries (strawberries, blueberries, raspberries)
- Fruit compotes & jams
- Whipped cream
- Chopped nuts (almonds, walnuts)
- Chocolate shavings and sprinkles
- Lemon curd
- Chocolate ganache
- Fresh fruit slices
- Caramel drizzle
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press mixture into mini cheesecake molds or muffin tins lined with paper wrappers.
- Beat softened cream cheese with sugar until smooth. Fill each crust with the cream cheese mixture.
- Bake at 325°F (163°C) for 15-20 minutes or until set. Let cool completely, then refrigerate for at least 2 hours.
- Place mini cheesecakes neatly on a large serving board or tray.
- Decorate with fresh berries, fruit slices, and dollops of whipped cream around the cheesecakes.
- Set bowls of fruit jams, caramel, chopped nuts, and chocolate shavings for guests to customize their mini cheesecakes.
- Garnish with edible flowers or mint leaves for added elegance.
Notes
- Prepare mini cheesecakes and components a day ahead to reduce stress on the event day.
- Wrap leftovers tightly and refrigerate for up to 3 days.
- Freeze individual mini cheesecakes wrapped in plastic for long-term storage, then thaw before serving.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking, Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake (about 1.5 oz)
- Calories: 150 kcal Kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
