Go Back

Berry Mini-Cheesecakes

Cheesecake in two bites! A graham cracker crust, a smooth cheesecake filling, and a fresh berry topping!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Whole and Heavenly Oven



  • 3/4 cup graham cracker crumbs about 9 crackers
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter melted


  • 8 oz 1 cup cream cheese, softened
  • 1 large egg
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon white whole wheat flour


  • Fresh sliced strawberries and blueberries


  • 1.Preheat oven to 350 F. Grease 2 (12-cup) mini muffin tins. (You will use 14 muffin cups)

For the crust

  • 1. Toss all crust ingredients in a medium bowl until crumbly. Firmly press 1 tablespoon in prepared tins, making the crust. Set aside

For the filling

  • 1. Beat all filling ingredients in a small bowl until smooth. Spread 1 tablespoon filling over prepared crust. Bake in preheated oven 20-22 minutes or until centers are set. Cool in pan 10 minutes before transferring to a wire cooling rack to cool completely. Top with berries and chill in refrigerator at least 1 hour.
  • Yield: 14 mini-cheesecakes
  • Store in refrigerator up to 4 days.


Adapted from Craving Chronicles