Name: Mini Cheesecake Bites with Berry Topping
Prep time: 15 min
Total time: 4 h
Ingredients: 1 ½ cups graham cracker crumbs (about 10-12 graham crackers); ¼ cup unsalted butter, melted; 2 tablespoons granulated sugar; A pinch of salt (optional); 2 cups cream cheese, softened (ensure it’s halal-certified); ½ cup powdered sugar; 1 teaspoon vanilla extract; ½ cup heavy cream (or halal-certified non-dairy cream if you prefer a dairy-free option); 2 tablespoons fresh lemon juice; 1 cup mixed berries (strawberries, blueberries, raspberries, blackberries, etc.); 2 tablespoons honey or maple syrup (optional, depending on the sweetness of your berries); A few fresh mint leaves for garnish (optional); Graham Cracker Crumbs: These create the classic crust for your mini cheesecakes, providing a crunchy and sweet base that pairs perfectly with the creamy filling.; Cream Cheese: The heart of the cheesecake filling, cream cheese delivers the rich, velvety texture that makes cheesecakes so irresistible.; Heavy Cream: Adds the perfect creamy consistency and helps bind the filling together, giving it that luscious, smooth texture.; Mixed Berries: Fresh, vibrant berries add a burst of color, flavor, and a refreshing contrast to the richness of the cheesecake.; Lemon Juice: A splash of fresh lemon juice brightens the flavor of the filling, balancing out the sweetness and adding a touch of tartness.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (about 10–12 graham crackers)
¼ cup unsalted butter, melted
2 tablespoons granulated sugar
A pinch of salt (optional)

For the Cheesecake Filling:

2 cups cream cheese, softened (ensure it’s halal-certified)
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy cream (or halal-certified non-dairy cream if you prefer a dairy-free option)
2 tablespoons fresh lemon juice

For the Berry Topping:

1 cup mixed berries (strawberries, blueberries, raspberries, blackberries, etc.)
2 tablespoons honey or maple syrup (optional, depending on the sweetness of your berries)
A few fresh mint leaves for garnish (optional)

Ingredient Highlights

Graham Cracker Crumbs: These create the classic crust for your mini cheesecakes, providing a crunchy and sweet base that pairs perfectly with the creamy filling.
Cream Cheese: The heart of the cheesecake filling, cream cheese delivers the rich, velvety texture that makes cheesecakes so irresistible.
Heavy Cream: Adds the perfect creamy consistency and helps bind the filling together, giving it that luscious, smooth texture.
Mixed Berries: Fresh, vibrant berries add a burst of color, flavor, and a refreshing contrast to the richness of the cheesecake.
Lemon Juice: A splash of fresh lemon juice brightens the flavor of the filling, balancing out the sweetness and adding a touch of tartness.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust:

Crush the Graham Crackers: Place the graham crackers in a food processor and pulse until they are fine crumbs. Alternatively, you can place them in a sealed bag and crush them with a rolling pin.
Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt (if using). Stir until the mixture is well combined and the crumbs are moistened.
Scoop the Crust into Molds: If you’re using a mini muffin tin, lightly grease the cups or line them with cupcake liners. Then, spoon about 1 tablespoon of the graham cracker mixture into each cup. Press the crumbs down firmly using a spoon or your fingers to form an even base.

Prepare the Cheesecake Filling:

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the Sweeteners and Flavoring: Add the powdered sugar, vanilla extract, and lemon juice. Continue beating until well incorporated and smooth.
Whip the Heavy Cream: In a separate bowl, whip the heavy cream until soft peaks form. You can do this with a hand whisk or an electric mixer. Be careful not to over-whip.
Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream. The filling should be light, airy, and smooth.

Assemble the Mini Cheesecakes:

Fill the Crusts: Spoon the cheesecake filling on top of the graham cracker crusts in your muffin tin, filling each cup almost to the top. Smooth the tops with a spoon or an offset spatula.
Chill the Mini Cheesecakes: Refrigerate the mini cheesecakes for at least 3 hours, or until they have set. If you need them to set quicker, you can freeze them for about an hour.

Prepare the Berry Topping:

Prepare the Berries: While the cheesecakes are chilling, wash and dry the mixed berries. If using larger strawberries, slice them into smaller pieces.
Sweeten the Berries (optional): If the berries need a little extra sweetness, drizzle them with honey or maple syrup and gently stir to coat.
Garnish the Cheesecakes: Once the cheesecakes have set, top each mini cheesecake bite with a few fresh berries and a sprig of mint for garnish.

Serve and Enjoy:

Serve the Cheesecakes: Carefully remove the mini cheesecakes from the muffin tin, or peel off the cupcake liners if used. Arrange them on a serving platter or individual plates.
Enjoy: Serve these Mini Cheesecake Bites with Berry Topping chilled and enjoy the delightful blend of creamy cheesecake and fresh, vibrant fruit.

Prep Time: 15minutes

Nutrition

Serving Size: 20
Calories: 150
Fat: 9g
Carbohydrates: 15g
Protein: 3g